Nutella Banana Breakfast Muffins
Prep time
Cook time
Total time
Serves: 8-10 muffins
  • 1 cup all purpose flour
  • ½ cup oat flour ( Make your own oat flour by grinding oats at home)
  • ¾ cup white sugar
  • 1 tbsp cinnamon powder
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 cups mashed ripe banana
  • ¼ cup canola oil
  • ¼ cup avocado puree (** In case you don't have avocado or don't want to use avocado, use ¼ cup oil instead of avocado puree)
  • ½ cup milk
  • 4 tbsp nutella plus extra for drizzling
  1. Preheat oven to 350 degrees F.
  2. Grease 8-10 muffin cups or line them with paper cups.
  3. Mix both flours, white sugar, cinnamon, baking powder, baking soda, and salt together in a large bowl. Stir banana puree, canola oil, avocado puree and milk together in a separate bowl. Mix banana mixture into flour mixture until just combined. Stir in nutella. Fill muffin cups upto ¾th full with batter.
  4. Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
  5. Once done cool them on a cooling rack. Warm some nutella in a microwave safe bowl and then drizzle on top of muffins! Enjoy right away or once completely cool, store in air tight container.
  6. They still good outside if cool weather for upto 4-5 days or store in fridge if weather is hot.
Recipe by Naive Cook Cooks at