Small batch banana nutella muffins that are super moist, stuffed with nutella, and only require one banana to make.
This post may contain affiliate links, please read the privacy policy for details. // Updated 08.28.24 // Previously called “One Banana Brown Butter Banana Muffins”
small batch banana nutella muffins
This recipe is for that last banana going bad on your counter. These nutella banana muffins not only solve that problem, but they solve it in the most delicious way. It starts with a brown butter banana muffin base which adds delicious toasty notes to the muffins. Then, we fill the batter with chocolate chips and stuff it with nutella. These small batch banana muffins are super moist, flavorful, and come together in one bowl and 45 minutes, so let’s get into it!
why you’ll love these small batch banana nutella muffins:
- They’re small batch: meaning it makes the perfect amount to have fresh muffins for a few days to yourself.
- They’re super moist: as all muffins should be.
- They use up a “bad” banana: a banana that has gone “bad” is really just the perfect opportunity to enjoy a sweet treat, like these banana muffins.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the muffins.
Mix the batter carefully
It is super important to not overmix the muffin batter. Overmixing the batter leads to more gluten development which is not desirable in these muffins. Not only will you get those pointy tops on the muffins, but you will end up with tough and chewy muffins.
keep a close eye on the muffins while they bake
Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
how to get bakery style muffin tops
One trick to getting those nicely domed muffin tops is (mostly) all in your oven’s temperature! Bake the muffins at 425°F / 220°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall! You will also want to bake them lined in every other tin on the muffin pan, and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top for those perfect muffin tops!
Another trick, that’s optional, is resting the muffin batter. After making the muffin batter, let it sit at room temperature for 30 minutes to 1 hour before baking. This will give time for the starches in the flour to absorb the moisture in the batter and will give you more flavorful, higher-rising muffins. Most baking powder is – but – just make sure your baking powder is “double acting” if you try this method.
how to evenly distribute your muffin batter
My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for small batch banana nutella muffins:
- All purpose flour: for structure. You could also use a 1:1 gluten free flour such as King Arthur’s or Bob’s Red Mill’s.
- Baking powder & baking soda: for helping the muffins rise. Baking powder gives the muffins a cakier texture, and baking soda interacts with the brown sugar and sour cream to give it some lift.
- Salt: to help balance and bring out the sweetness of the muffins.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar: for sweetness and for locking moisture into the batter.
- Banana: you will need 1 very ripe large banana.
- Eggs: for binding and for moisture.
- Sour cream: for moisture and making sure the muffins stays tender. You can substitute in buttermilk or greek yogurt as well.
- Vanilla: for flavor.
- Semi sweet mini chocolate chips: for texture and flavor. Use your favorite chocolate chips, chocolate chunks, or chopped baking chocolate here!
- Nutella: the star of the show!
how to make small batch banana nutella muffins
Here are a few images of what the process of making these muffins looks like. You can find the full recipe and instructions at the end of this blog post.
- Mash the banana, then whisk in the wet ingredients.
- Fold in the dry ingredients, followed by the mini chocolate chips.
- Distribute the batter between six parchment liners, then pipe nutella into the center of each muffin. Bake, serve, and enjoy!
small batch banana nutella muffins
recipe q&a
can I double this recipe?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need. Simply double all of the ingredients in the recipe to make 12 delicious muffins. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
Do I need to use ripe bananas?
I know it can be quite frustrating if you don’t have any ripe bananas on hand, but you do need to use a very ripe banana for this recipe. Ripe bananas provide are a different texture, sweeter, and more flavorful than green or yellow bananas. If you don’t have any ripe bananas, simply buy some at the beginning of the week and leave them out with the intention of making a banana recipe at the end of the week! If you need the bananas ripe asap, I’ve seen that you can bake them in the oven until they turn brown (although I have never tried this method).
how to store muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will keep well in an airtight container at room temperature for about 3 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Small Batch Banana Nutella Muffins
Ingredients
- 75 g unsalted butter (⅓ c.)
- 130 g ripe banana (~1 large banana)
- 100 g granulated sugar (½ c.)
- 1 egg room temperature
- 45 g sour cream room temperature (3 tbsp.)
- 1 tsp. vanilla
- 150 g all purpose flour (1 ¼ c.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 85 g semi sweet mini chocolate chips (½ c.)
- 150 g nutella (½ c.) + extra for swirling on top (optional)
Instructions
- If you plan on baking off the muffins right away, preheat the oven to 425°F / 220°C and alternate lining a muffin pan with 6 parchment liners. If you plan on letting the batter rest, proceed with this step after letting the batter rest.
- Add the butter to a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks. Take the butter off the heat and transfer to a small bowl. Set the butter in the freezer for 5 minutes to cool off.
- In a medium-sized mixing bowl, mash the banana to your desired consistency.
- To the banana, add in the cooled brown butter, sugar, egg, sour cream, and vanilla. Whisk until well combined.
- Add in the flour, baking powder, baking soda, and salt. Lightly fold the mixture together until only a few flour streaks remain. Then, add in the chocolate chips and fold the mixture just until the last streak of flour dissapears.
- (OPTIONAL) Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes and up to 1 hour before baking. This will encourage a more flavorful, higher-rising muffin!
- Evenly distribute the muffin batter between the six parchment liners, filling each liner to the very top.
- Add the nutella to a piping bag fitted with a large round tip, and pipe ~1 tbsp. of nutella into the center of each muffin.
- (OPTIONAL) In a small bowl, melt some nutella. Drizzle a little bit of nutella over each muffin, then use a toothpick to swirl it around on top.
- Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10-15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.