Nutella Banana Muffins Recipe
There’s just something magical about Nutella Banana Muffins—those tender bites swirled with creamy hazelnut chocolate and sweet banana can turn any day into something special. These muffins are always the first to disappear at brunch, school bake sales, or even just a cozy breakfast for one. The marriage of ripe bananas and glorious Nutella creates a muffin that’s moist, flavorful, and impossible to resist. If you love a bit of nostalgia mingled with a modern twist, this is the treat you need in your recipe collection.
Ingredients You’ll Need
You won’t need anything fancy to whip up a batch of Nutella Banana Muffins—just some kitchen staples and a few special touches. Every ingredient plays a purpose, whether it’s giving the muffins their signature moisture, adding sweetness, building structure, or delivering that trademark Nutella swirl.
- All-purpose flour: Provides the structure for your muffins, helping them rise perfectly while staying light and tender.
- Baking powder: This gives the muffins a delightful lift and helps them become soft and fluffy.
- Baking soda: Works with the bananas to give extra rise and keep things light.
- Salt: Just a pinch amplifies all the flavors and creates balance.
- Ripe bananas (mashed): The hero of this recipe! Ripe bananas make these muffins moist and naturally sweet—don’t use green ones!
- Granulated sugar: Sweetens the muffins, giving them a classic taste.
- Brown sugar (packed): Adds moisture and a hint of caramel depth that pairs gorgeously with Nutella.
- Vegetable oil: Keeps the muffins nice and soft, plus it’s easy to mix in without creaming.
- Large egg: Brings everything together and adds richness.
- Vanilla extract: Enhances all the sweet, comforting notes of banana and Nutella.
- Nutella (warmed slightly): The star swirl—warming makes it easier to swirl into the tops for those signature, chocolate-hazelnut ribbons.
How to Make Nutella Banana Muffins
Step 1: Preheat and Prepare Your Muffin Tin
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—this not only makes for easy cleanup but also ensures the Nutella Banana Muffins release beautifully from the pan. If you don’t have liners, you can lightly grease the cups instead.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is important: it ensures that your leaveners and salt are distributed evenly, so every muffin rises golden and gorgeous.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine your mashed bananas with both sugars, vegetable oil, the egg, and vanilla extract. Stir until the mixture is smooth and the sugar has mostly dissolved. This beautiful banana base gives the Nutella Banana Muffins their unmistakable flavor and keeps them incredibly moist.
Step 4: Bring It All Together
Add the dry ingredients to your wet banana mixture and gently stir until just combined. It’s really important not to overmix—stop as soon as you no longer see streaks of flour. This is the secret to tender muffins!
Step 5: Fill, Swirl, and Bake
Divide the batter evenly among the muffin liners, filling each about two-thirds full. Top each with about 1 teaspoon of warmed Nutella, then use a toothpick or butter knife to gently swirl it into the top of the batter. Pop them into the oven and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Enjoy
Allow the Nutella Banana Muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly and makes removing the liners super easy.
How to Serve Nutella Banana Muffins
Garnishes
For an extra flourish, I love to add coarsely chopped hazelnuts on top just before baking—they toast up crispy and add a wonderful nutty crunch. A light dusting of powdered sugar or a few banana slices on the side can also make your presentation pop.
Side Dishes
These muffins are fabulous with a hot mug of coffee, a glass of milk, or even a creamy latte. They also pair beautifully with a bowl of Greek yogurt and berries for a more substantial breakfast or brunch.
Creative Ways to Present
Thinking beyond breakfast? Turn your Nutella Banana Muffins into a dreamy dessert! Cut them in half, warm gently, and serve with a scoop of vanilla or hazelnut gelato. They also look adorable wrapped in parchment and twine for a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, stash any leftover Nutella Banana Muffins in an airtight container at room temperature for up to 3 days. They stay moist and delicious, especially if you sneak one for a midnight snack!
Freezing
These muffins are freezer-friendly and great for meal prep. Just arrange the cooled muffins in a single layer in a freezer-safe bag or container. They’ll keep beautifully for up to 3 months—perfect for those days when you need a sweet pick-me-up.
Reheating
To enjoy warm Nutella Banana Muffins straight from the freezer, just pop one in the microwave for 20–30 seconds or heat in a low oven for a few minutes until soft. If you’ve frozen them, let them thaw at room temperature first for the best texture.
FAQs
Can I use gluten-free flour in this recipe?
Absolutely! Substitute a 1-for-1 gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but you’ll still get tender, tasty Nutella Banana Muffins.
What if I don’t have Nutella?
No problem! You can use any chocolate-hazelnut spread, or even try peanut butter or almond butter for a new twist. Just make sure to swirl it in as you would with Nutella.
How ripe should the bananas be?
The riper, the better—think speckled, soft, and fragrant. Overripe bananas add extra sweetness and moisture for perfect muffins every time.
Can I add other mix-ins?
Definitely! Mini chocolate chips, toasted nuts, or even chopped dried fruit can be folded into the batter before baking. Just don’t overdo it or you’ll weigh the muffins down.
Can I make mini muffins with this recipe?
Yes, you can! Simply spoon the batter into a mini muffin tin and reduce the baking time to about 10–12 minutes. Watch closely—they bake up fast and are ultra-adorable bite-size treats!
Final Thoughts
If you need an instant mood boost or want to make someone’s morning sweeter, get out those ripe bananas and give these Nutella Banana Muffins a try. They deliver pure comfort, so much joyful flavor, and just the right amount of chocolatey indulgence. Once you taste them, you’ll find yourself coming back to this recipe again and again!
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Nutella Banana Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these delicious Nutella Banana Muffins that perfectly blend the rich flavors of chocolate-hazelnut spread with sweet bananas. These moist and flavorful muffins are ideal for breakfast or as a delightful dessert treat.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For Swirling:
- 1/2 cup Nutella, warmed slightly for easier swirling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large mixing bowl, blend mashed bananas, granulated sugar, brown sugar, vegetable oil, egg, and vanilla.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and stir until just combined.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Add Nutella Swirl: Place a teaspoon of Nutella on top of each muffin and swirl gently with a toothpick or knife.
- Bake: Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle the tops with chopped hazelnuts before baking.
- These muffins freeze well—cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
