A few years ago I was making muffins almost weekly. It was an obsession! I made dozens and dozens and I have a nice index of muffins on my site but also ended up making a Muffin Ebook you can download for free too! Some of my favorites are these Boozy Banana Muffins, Maple Snickerdoodle Muffins and these Almond Flour Chocolate Chip Muffins. But these Banana Nutella Muffins are what my dreams are actually made of. Spiked with coffee, sweetened perfectly with bananas, and Nutella packed in the center and twirled on the tops too. OHHHH MYYY GOSHHH! ? He was a pastry maker in Italy and created this addicting paste from hazelnuts, sugar and just a little cocoa. Nutella was called “SuperCrema” before given its “Nutella” name by Pietro’s son. In 1965 the iconic logo and jar was made, and ever since then everyone has been obsessed with it! Amiright?! The oozing hazelnut center paired with the subtle notes of coffee and banana flavors in each bite is literally heaven!
Flour: I use all-purpose flour but you can also use a a gluten free 1-1 flour if needed, such as Bob’s Red Mill Gluten free flour. Over-ripe Bananas: using over-ripe bananas with plenty of spots add the perfect banana sweetness and compliment the Nutella and coffee flavors wonderfully. Nutella: adding the Nutella not only on the tops but in the center takes these Banana Nutella Muffins from just good to outrageously delicious! Coffee: regular brewed coffee that’s been cooled. No need for it to be espresso or anything specific, just a regular cup of joe! Espresso powder: It’s like a bakers secret weapon! Espresso powder enhances and intensifies the Nutella flavor in these cookies. Ground Flaxseed: I always like to sneak in some nutritional boosters into muffins, even though this is more of a dessert style muffin. You can totally omit if preferred! Other ingredients needed: baking soda, baking powder, salt, vegetable oil, eggs, sugar
