Peanut Butter Nutella Swirl Banana Muffins
My mom’s famous banana bread muffins made with peanut butter and swirled with Nutella. We didn’t have a crumb left!
If you need me to convince you that peanut butter and Nutella and banana muffins are a match made in heaven.. then you are possibly on the wrong site. ????
People ask me all the time what I do with all the treats I bake. All.the.time.
I guess I should be flattered that people don’t take one look at me and think that I eat every single thing that comes out of my kitchen. But, oh, if they only knew how many of my baked goods never quite make it out the door to all the places I intend to send them.
Well, I’d be horrified. So I’m glad that they don’t know. But what I’m confessing is: I eat a lot of it myself.
Case in point: these muffins.
I took one bite, and I was gone. Or rather… the muffins were gone! ????
Super soft, moist banana bread bursting with peanut butter flavor and swirled with Nutella. A LOT of Nutella. So, so, so, good.
And so comforting! I don’t if it’s just me, but these are all flavors that just make me feel good and cozy on the inside. My mom’s banana bread always makes me feel that way. But adding the peanut butter and the Nutella added to that even just a little bit more.
Of course, OF COURSE, the key to any great banana bread recipe is to use incredibly ripe bananas. Like, almost rotten ripe. I mean, if they’re moldy and leaking… then no. Gross.
But soft and squishy and super brown– YES. Those are exactly the bananas we want in this recipe. Overripe bananas will add a tremendous amount of natural sweetener and moisture to any recipe. So we definitely want them in these.
My mom’s recipe that I’m basing this variation on typically calls for a little additional oil. But we’re going to skip that this time, since we’re adding peanut butter which will take care of the fat needed to help keep the bread soft. Plus, it tastes good ????.
When it comes time to swirl in the Nutella, I actually like to step a little outside of the box here. Instead of just adding the Nutella directly to the batter, I actually like to mix it INTO a portion of the batter, and then swirl the Nutella batter into the remaining batter.
Nutella batter = more Nutella taste = better.
These muffins are great warm out of the oven. But like all banana bread recipes, they’re even better at room temp. Something about cooling and sitting for a while really gives the flavors a chance to stand out!
- 4 medium overripe bananas, mashed or pureed
- 1/2 cup creamy peanut butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup Nutella
- Optional: more Nutella to drizzle on top
Preheat oven to 350ºF.
Using an electric mixer, beat together the bananas and the peanut butter.
Mix in the sugar, egg, and vanilla.
In a separate bowl, mix together the flour, baking powder, baking, soda, cinnamon, and salt. Mix the dry ingredients into the wet until a batter forms.
Scoop out 1 cup of the batter and mix in the Nutella until the batter is uniformly brown. Set aside.
Scoop 1/4 cup of batter into greased muffin tins. Scoop 1 tablespoon of the Nutella batter on top of each cup and swirl with a knife.
Bake for 20 minutes, until muffins pass the toothpick test. Let cool and and drizzle with Nutella if desired.