A few hours - or the night - before making the muffins, line a baking sheet with parchment paper.

Use two small spoons to scoop small amounts of Nutella - about 2 teaspoons worth - onto the prepared pan. You’ll need 12 little mounds / balls of Nutella.

Place in the freezer until solid.

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.

Peel bananas. In another bowl, mash bananas and brown sugar together until relatively smooth.

Add eggs, milk, melted butter, and vanilla, stir until well combined.

Add banana mixture to the flour mixture, stir just until moistened (batter should be lumpy.)

Spoon some batter into muffin cups, filling each about ⅓ full.

Place one frozen Nutella lump in the center of each muffin cup, leaving room around each one.

Divide the remaining batter between the muffin cups, allowing the batter to fully encase the filling.

Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.

(Note: Only insert it about ⅓ of the way down. If you hit Nutella, it’ll be wet no matter how done it is!)

Allow muffins to cool slightly, then prepare the drizzle:

Whisk together the Nutella and about half of the powdered sugar until smooth.

Add the milk, whisk until smooth. You want it VERY thick, but you can add extra milk if you need.

Remove muffins from muffin cups; drizzle with glaze, and serve warm!

Cool leftover muffins to room temperature before transferring to an airtight container for storage in the fridge.

If you don’t care about keeping the drizzle pretty, you can toss them in a freezer bag - we do!

Muffins will be good for about 5 days or so, best when served reheated at least to room temperature.