Banana Nutella Muffins Recipe
These banana Nutella muffins are the slightly messy, wildly forgiving breakfast-bake you’ll reach for when you want sweet comfort without a lot of fuss. Think moist banana muffin studded with molten pockets of Nutella — crunchy on top if you want, gooey inside if you don’t mind licking the spoon. They’re simple, sneaky-pleasing, and oddly sophisticated for something that takes about as long as your coffee brew.
My husband thinks these are a mood booster and will happily eat three in a row if I let him. The kids call them “the chocolate banana bombs” and demand extra swirls of Nutella, which I grudgingly supply because watching them fight over the last warm one is basically my cardio. This recipe became a Sunday staple after one chaotic morning when I only had three bananas and a jar of hazelnut spread — disaster turned tradition real fast.
Why You’ll Love This Banana Nutella Muffins Recipe
– They’re forgiving: overripe bananas? perfect. Slightly overmixed batter? still tasty.
– Basically two desserts in one — banana bread comfort with molten chocolate hazelnut pockets.
– Great for breakfast, snack, or pretending you’re fancy at brunch (but without the effort).
– Kids and grownups both lose their minds over the Nutella swirl.
Kitchen Talk
I’ve made these at 6 a.m. after a night of bad sleep and at midnight for emergency dessert. Once I tried piping Nutella into the center and ended up with one glorious lava muffin and twelve sad little flat ones — lesson: dollop and swirl, don’t overdo the plumbing. Also, oven racks are liars; my back rack bakes faster, so I rotate halfway through. If your bananas are barely ripe, microwave them for 30 seconds in a bowl (really) to soften and sweeten them — it’s my lazy secret.
These Banana Nutella Muffins are an absolute game-changer—super moist with that perfect banana flavor and those dreamy Nutella swirls in every bite that make them impossible to resist.[1][2] I whipped them up on a lazy weekend and my family devoured them, declaring them the best muffins ever; they're easy to make and way better than plain banana ones.[7] Honest truth: don't skip the overripe bananas, as they make all the difference in tenderness!
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and a fresh can of baking powder are your friends — old leavening gives flat muffins, so check the date.
– Fruit: Choose bananas that are heavily freckled or mostly brown for maximum banana flavor and natural sweetness.
– Chocolate: Use Nutella or a similar chocolate-hazelnut spread; the texture matters — runnier spreads create more melty pockets.
– Nuts & Seeds: If you like texture, grab chopped hazelnuts for sprinkling on top; toast them briefly for extra crunch.
– Fats & Oils: Butter gives flavor, but a neutral oil works for a moister muffin and keeps them tender longer.
Prep Ahead Ideas
– Mash the bananas a day or two ahead and store in a covered container in the fridge; bring to room temp before mixing.
– Measure dry ingredients into a jar and label it — just add wet stuff and Nutella when you’re ready.
– Swirl-ready tip: portion Nutella into little zip-top bag and snip a corner before you start — faster and less sticky.
– Store lined muffin tin or baked muffins in an airtight container; for long-term, freeze individual muffins in a zip bag.
Time-Saving Tricks
– Use a handheld mixer to mash and mix quickly, or do it by fork to save dishes.
– No soggy bottoms: preheat the muffin tin in the oven for a few minutes for an instant oven boost.
– Buy pre-chopped nuts if you’re in a rush.
– It’s okay to mix wet and dry until just combined; it saves time and avoids toughness.
Common Mistakes
– Overmixing the batter — I once whisked my stress into a batch and got rubbery muffins; stop when flour streaks mostly disappear.
– Adding too much Nutella — too much weight in the center can sink the muffin; dollop and swirl gently.
– Using underripe bananas — bland muffins. If that’s all you have, sweeten slightly and microwave bananas for softness.
– Skipping the muffin liners — they help the gooey centers release cleanly; without them you’ll be scraping the pan for a while.
What to Serve It With
– A big mug of coffee or a silky latte — they’re practically made to dunk.
– Greek yogurt with a drizzle of honey for a protein boost.
– Scrambled eggs or a simple green salad to balance the sweetness.
– Fresh fruit salad for a lighter brunch plate.
Tips & Mistakes
– Use room-temperature eggs and butter for easier mixing and fluffier crumbs.
– Don’t crowd the muffin pan — space lets tops rise properly.
– If the centers look underdone, they’ll usually set as they cool; poke with a skewer — if it’s battery, give them a few more minutes.
– Salt isn’t optional in baking — it brightens the banana and chocolate flavors.
Storage Tips
Keep leftover muffins in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. They’re fine cold — kind of like a sweet snack cake — but warming for 10–15 seconds in the microwave revives the gooey Nutella. To freeze, wrap individually and stash in a freezer bag for up to 3 months; thaw on the counter or heat straight from frozen for about 30 seconds.
Variations and Substitutions
You can swap Nutella for any chocolate-hazelnut spread or even a chocolate peanut butter if you’re out of hazelnut. For a gluten-free version, use a cup-for-cup GF flour mix and watch texture — they may be a touch denser. Honey or maple syrup can replace some sugar, but reduce liquid slightly. Want more texture? Stir in chopped toasted walnuts or chocolate chips. Dairy-free? Use a plant butter or neutral oil and a non-dairy milk — they’ll still be deliciously moist.
Frequently Asked Questions
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Banana Nutella Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cup ripe bananas, mashed about 3 medium
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.33 cup vegetable oil or another neutral oil
- 0.5 cup buttermilk or milk mixed with 1 tsp lemon juice
- 1.5 tsp vanilla extract
- 1.75 cup all-purpose flour spooned and leveled
- 1.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional but tasty
- 0.33 cup chopped hazelnuts, toasted optional crunch
- 0.75 cup chocolate-hazelnut spread softened for easier swirling
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Mash bananas in a large bowl. Whisk in granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
- Fold dry ingredients into the banana mixture just until no dry streaks remain.
- Stir in chopped hazelnuts, keeping the batter slightly lumpy.
- Microwave the chocolate-hazelnut spread for 10–15 seconds to loosen.
- Spoon batter to fill cups halfway. Add about 2 teaspoons of spread to each, then top with more batter.
- Swirl the tops gently with a toothpick for a marbled look.
- Bake 16–18 minutes, until a tester comes out clean at the edge of a muffin.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Featured Comments
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