Love bananas and Nutella? Make these easy muffins in minutes!

A blender makes quick work of a couple of ripe bananas. Dollop a little chocolate-hazelnut spread on top of the batter — it will sink into the center before the muffins set.

Serve these warm or completely cooled.

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Chocolate-Hazelnut Filled Banana Muffins

1 ¼ cups all-purpose flour

½ cup white sugar

½ cup packed brown sugar

1 tsp. baking soda

2 medium size ripe bananas

½ cup canola or grapeseed oil

2 eggs

1 tsp. vanilla extract

¼ cup chocolate-hazelnut spread, such as Nutella

Preheat the oven to 350°F.

Grease 12 muffin tins.

In a large bowl, stir together flour, sugars and baking soda.

In blender, combine bananas, oil, eggs and vanilla. Blend until smooth.

Make a well in the center of the dry mixture, then pour the banana mixture into the middle; stir until combined.

Spoon batter into muffin tins. Top each with a small spoonful of chocolate-hazelnut spread. 

Bake until browned and cooked through, 18-20 minutes. While still hot, run knife around edge of each muffin to loosen. Cool.