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In a large bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until all dry ingredients are well combined. Set aside.

In a separate medium bowl, mash the 3 ripe bananas thoroughly. Add the granulated sugar and melted unsalted butter to the mashed bananas. Mix well until combined.

Stir in the egg and vanilla extract into the banana mixture. Mix thoroughly until fully incorporated.

Gradually add the dry ingredients from Step 1 to the wet ingredients from Step 3. Mix gently until just combined. Be careful not to overmix, as this can lead to tough muffins.

Incorporate the buttermilk (or the sour cream and milk substitute) into the batter and mix until just combined. Again, avoid overmixing.

Grease a standard 12-cup muffin pan or line with paper liners. Fill each muffin cup about halfway with the prepared batter.

Place 1 teaspoon of Nutella in the center of the batter in each muffin cup.

Cover the Nutella with the remaining muffin batter, filling each cup to about two-thirds full.

In a small bowl, combine the finely chopped walnuts, brown sugar, and ground cinnamon for the streusel topping. Mix well until evenly distributed.

Sprinkle the walnut streusel topping evenly over the top of the muffins in the pan.

Preheat your oven to 425°F. Once preheated, place the muffin pan in the oven and bake for 5 minutes at 425°F.

After 5 minutes, reduce the oven temperature to 350°F and continue baking for an additional 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the muffin pan for 10 minutes before carefully transferring them to a wire rack to cool completely. This will take approximately 15 minutes.


In a large bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until all dry ingredients are well combined. Set aside.

In a separate medium bowl, mash the 3 ripe bananas thoroughly. Add the granulated sugar and melted unsalted butter to the mashed bananas. Mix well until combined.

Stir in the egg and vanilla extract into the banana mixture. Mix thoroughly until fully incorporated.

Gradually add the dry ingredients from Step 1 to the wet ingredients from Step 3. Mix gently until just combined. Be careful not to overmix, as this can lead to tough muffins.

Incorporate the buttermilk (or the sour cream and milk substitute) into the batter and mix until just combined. Again, avoid overmixing.

Grease a standard 12-cup muffin pan or line with paper liners. Fill each muffin cup about halfway with the prepared batter.

Place 1 teaspoon of Nutella in the center of the batter in each muffin cup.

Cover the Nutella with the remaining muffin batter, filling each cup to about two-thirds full.

In a small bowl, combine the finely chopped walnuts, brown sugar, and ground cinnamon for the streusel topping. Mix well until evenly distributed.

Sprinkle the walnut streusel topping evenly over the top of the muffins in the pan.

Preheat your oven to 425°F. Once preheated, place the muffin pan in the oven and bake for 5 minutes at 425°F.

After 5 minutes, reduce the oven temperature to 350°F and continue baking for an additional 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the muffin pan for 10 minutes before carefully transferring them to a wire rack to cool completely. This will take approximately 15 minutes.
