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Nutella Banana Muffins

Mornings are always better when Nutella is involved, and that’s why I’m so obsessed with these Nutella banana muffins!

They bake up so tender and moist, and the Nutella swirls are just as gorgerous as they are delicious.

image of stack of Nutella Swirled Banana Nut Muffins

How to Make These Nutella Banana Muffins

Let’s walk through each step of this recipe to make sure this recipe turns out as delicious as possible. I’ve also included a video tutorial below.

The first step is to preheat the oven to 425°F / 220°C and line a muffin pan with 12 paper liners.

We need the oven to be nice and hot when we pop the muffins in to give them that fluffy, signature muffin top.

Next, we combine the wet ingredients in a large bowl and then sift the dry ingredients into them.

The dry ingredients are then mixed into the wet ingredients and stirred until the batter just comes together.

image of banana muffin batter being whisked together in a glass bowl

You should still be able to see a few chunks and the batter shouldn’t be perfectly smooth. If it is, you’ve over-mixed the batter!!

Divide about half the batter evenly between the 12 muffin cups. They should be about 1/3 of the way full.

Heat 1 cup of Nutella in the microwave for 15 seconds to make it thinner. Spoon about 2 tsp of Nutella on top of each muffin, then top with the remaining muffin batter. This will give the muffins a delicious Nutella center.

image of nutella being scooped into the center of a nutella banana muffin

Drizzle the remaining Nutella over the top of the muffins and swirl it into the batter using a toothpick or scribe.

Then sprinkle a tablespoon of sanding sugar on top of each muffin to give these muffin tops a nice crunch once they’re baked.

image of nutella swirled banana muffins that are ready to be baked

Next, bake the muffins for 5 minutes at 425°F / 220°C to give the muffins a perfectly domed top.

Then reduce the oven temperature to 350°F / 175°C while keeping the muffins in the oven and the oven door closed. Continue to bake for an additional 15-20 minutes.

Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

image of a nutella banana that's been cut in half to show its Nutella filled center

Why is it Better to Use Overripe Bananas to Make Banana Muffins?

Most banana recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with??

image of overripe bananas on a counter

There are actually several reasons! The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.

Another benefit of baking with super ripe bananas is that they’re super easy to mash up. This ensures your banana muffins have a uniform, even texture without any unexpected chunks of banana.

Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.

The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!

With all that in mind, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!

Baking Hack: How to Quickly Ripen Bananas

If you only have yellow bananas and want that intense banana flavor, don’t worry!

You can easily turn yellow bananas brown in a matter of minutes. Preheat your oven to 300 F / 150 C and place your unpeeled bananas on a foil-lined baking sheet.

image of unripe bananas that have been placed on a foil lined baking sheet to be quickly ripened in the oven

Bake them for about 15 minutes, or until the banana skin is uniformly dark in color.

Let them cool on that pan for 10 minutes, then carefully peel and mash them.

image of unripe bananas that have been placed on a foil lined baking sheet to be quickly ripened by being baked the oven

Substitutions & Swaps – Banana Nutella Swirled Muffins

While I love this muffin recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

  • Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skin of the bananas is black.
  • Eggs – If you have an egg allergy you can use flaxseed eggs or an egg replacer.
  • Buttermilk – You can also use whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract, or you can omit it if you don’t have any on hand.
  • Nutella – I love to use Nutella, but any chocolate spread will work in this recipe! You can also use peanut butter.
  • Chopped Hazelnuts – These are optional, but they add a wonderful textural contrast. Other chopped nuts can be used in place of hazelnuts, or they can be omitted altogether if needed.
image of ingredients laid out to make nutella banana nut muffins

Making these Banana Nutella Muffins in Advance & Storage Tips

Make these muffins in advance! If stored in an airtight container, they can last for 3 days at room temperature or up to a week in the fridge.

These banana muffins can also be frozen for up to a month. Let them thaw overnight in the fridge, then bring to room temperature or warm them up in the microwave.

Tips for Making the Best Banana Nutella Muffins

  • Don’t over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
  • Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
  • Use a cookie scoop to easily fill your muffin liners.
  • Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
  • Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
  • If you don’t have muffin liners, grease the muffin tin with non-stick baking spray or butter and flour.
  • To make gluten free banana Nutella muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
image of nutella banana nut muffins that have been baked and are cooling in the muffin pan

Let Me Know What You Think

If you try this recipe for banana Nutella muffins, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so I can see all your amazing creations!

Other Recipes You Might Like:

Yield: 12

Banana Nutella Muffins

image of banana nutella muffins

These decadent Nutella banana muffins are filled with Nutella and bake up so tender and moist! They're a breakfast must.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

Nutella Banana Muffins:

  • 1 1/2 cups mashed, ripe bananas - about 3 medium bananas (375g)
  • 1/2 cup vegetable or flavorless oil (112g)
  • 2 eggs, room temperature (112g)
  • 1/3 cup buttermilk, room temperature (80g)
  • 1 tsp vanilla extract (4g)
  • 2 cups all-purpose flour (250g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp fine salt (3g)
  • 1 cup chopped hazelnuts, toasted - optional (175g)

Muffin Filling and Toppings

  • 1 cup Nutella (300g)
  • 1/2 cup sanding sugar or coarse sugar

Instructions

Banana Nutella Muffins

  1. Preheat the oven to 425°F / 220°C and line a muffin pan with 12 paper liners. Set aside.
  2. In a large bowl, whisk together 1 1/2 cups finely mashed bananas, 1/2 cup vegetable oil, 2 large eggs, 1/3 cup buttermilk, and 1 tsp vanilla extract until combined.
  3. Sift 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt into the wet ingredients. If you don't have a sifter, whisk the dry ingredients together in a separate bowl, then add them to the wet ingredients.
  4. Add in 1 cup of chopped hazelnuts (optional), then whisk together until just combined and you can no longer see streaks of flour.
  5. Divide half the batter evenly between the 12 muffin cups. They should be about 1/3 way full.
  6. Heat 1 cup of Nutella in the microwave for 15 seconds to make it thinner. Spoon about 2 tsp of Nutella on top of each muffin, then top with the remaining muffin batter. This will give the muffins a delicious Nutella center.
  7. Drizzle the remaining Nutella over the top of the muffins and swirl it into the batter using a toothpick or scribe.
  8. Then sprinkle a tablespoon of sanding sugar on top of each muffin to give these muffin tops a nice crunch once they're baked.
  9. Bake the muffins for 5 minutes at 425°F / 220°C to give the muffins a nice rise and a perfectly domed top, then (keeping the muffins in the oven and the oven door closed) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 14-17 minutes, or until the tops are golden brown.
  10. Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
  11. These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Tips for Making the Best Banana Nutella Muffins:

  • Don't over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn't be all the way smooth.
  • Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
  • Use a cookie scoop to easily fill your muffin liners.
  • Sprinkle additional granulated sugar or coarse sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
  • Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
  • To make gluten free banana Nutella muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Banana Nutella Muffins in Advance:

These muffins can last at room temperature in an airtight container for up to 3 days or in the fridge for up to a week.

You can also freeze these muffins for up to a month. Let them thaw overnight in the fridge, then bring to room temperature or warm them up in the microwave.

Doubling This Recipe:

To make 2 dozen banana Nutella muffins, double the ingredients and fill 24 muffin liners. Bake as instructed above.

Making Mini Banana Nutella Muffins:

One batch of batter can be used to make about 24 mini banana Nutella muffins.

Fill a lined mini muffin pan with batter and bake at 375°F / 190°C for 12-16 minutes.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 448Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 238mgCarbohydrates 77gFiber 4gSugar 51gProtein 7g

For a walk down memory lane here is the first time I made these muffins in 2013.

035

Nat

Saturday 18th of May 2024

These came out amazing. Fluffy and delicious. It's gonna be hard to not eat them all in one go!

Chelsweets

Sunday 19th of May 2024

They really are so hard to resist!! I am so happy to hear that Nat :) Thank you for sharing, and happy baking!

Ana

Wednesday 19th of April 2023

Hi can I use this recipe for a cake batter?

Chelsweets

Sunday 23rd of April 2023

Hi Ana,

I like the way you think, but I wouldn't recommend it with this recipe! It has a ton of leavening agents to help the muffins bake up nice and tall, and that does not translate well in to cake layers. But I do have a delicious banana Nutella cake recipe that is similar!!

Here's the link: https://chelsweets.com/the-best-banana-nutella-cake/

Hope that helps, happy baking!

Nora

Thursday 6th of April 2023

Hey!

This may sound like a silly question, but are you supposed to weigh the bananas with or without the skin on?

I can’t wait to try this! ?

Chelsweets

Friday 7th of April 2023

Hi Nora,

Not a silly question at all! I weight the bananas without the skin on :) Hope your muffins turn out amazing!! Happy baking :)

Salma

Thursday 30th of March 2023

I can't count how many times I baked these muffins, so moist and fluffy! Seriously the best banana muffins ever!! The only thing I do differently is that I use way less sugar than the recipe calls for, because the bananas are already sweet and adding Nutella makes it extra sweet. I also tried it with oats flour and whole wheat flour. They make the muffins a bit dense but still taste amazing. Love your recipes Chelsey ?? Thank you!!

Chelsweets

Sunday 2nd of April 2023

I'm so happy to hear that Salma!! Thank you for sharing :)

Sam

Saturday 4th of March 2023

Step 1 says 450 but step 9 says 425, which one am I supposed to use for the 5 minutes?

Chelsweets

Sunday 5th of March 2023

Hi Sam,

Apologies for the confusion, it should be 425 F! I've updated step 1 in recipe card, thank you for pointing this out :)

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