Any recipe that uses up too-ripe bananas is a winner, amiright? I always buy bananas with the intent to eat one a day because I know that’s what I’m supposed to do, but most of the time they just sit on the counter until they are waaaay past ripe and bordering on fruit-fly stage…
Gross. Sorry. I always have a ton of bananas in the freezer because honestly, I like what they produce way better than fresh bananas because it’s almost always some form of BAKED GOODS!
These muffins are perfectly moist and full of banana flavor. More importantly, there are excessive quantities of Nutella swirled throughout the already almost-perfect muffins. Nutella is a smooth chocolate and hazelnut spread that will quickly replace the spoonful of peanut butter that I know we all indulge in from time to time if you let it. And you should. Did I really have to explain what Nutella is?! I trust that you, my friends, know exactly what Nutella is and how glorious chocolate and hazelnuts taste together and need no convincing to make this recipe.
You can bake them in a regular 12-muffin tin, or, even better, make 6 jumbo muffins! I love when muffins look like the overflowing, round-bellied muffins you see in bakeries. So please please skip the 12-muffin situation and go straight to the jumbos. Here’s a great pan to use for these if you don’t have one already…I promise you’ll use it again. Like when you make these muffins on repeat.]
I dare you to spread more slightly warm Nutella inside the muffins when you break them open too. I DARE YOU.
I’m dreaming of these right now. Let’s invite some company over this weekend and bake up a fresh batch of these, okay?
[tasty-recipe id=”32065″]
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