These banana Nutella muffins are the best way to start your day. Creamy, decadent chocolate hazelnut spread is swirled into tender and buttery banana muffins.
These muffins are a great way to use up overripe bananas. They're easy to make, and ready in under 30 minutes. Your family and friends will love these muffins.
Why You Will Love This Recipe
- These muffins are moist and tender and loaded with banana.
- The combination of banana and Nutella is amazing. The flavors are so SO good together.
- Perfect for breakfast, brunch or an afternoon treat!
- They stay moist and delicious for days.
- Easy to follow recipe with step by step recipe instructions.
These are some of the key ingredients for this recipe. For a full list of ingredients and quantities, check out the recipe card below.
Unsalted butter - melted
All purpose flour - Makes for a sturdy but light and tender muffin
Over ripe bananas - The riper, the better. I like to use bananas with peels that are mostly black. The darker the peel, the sweeter the bananas are.
Milk - Whole milk is recommended, but reduced fat, nut, soy, coconut or oat milk will work.
Nutella - Any store bought chocolate hazelnut spread will work.
Before starting the recipe, preheat your oven to 350F.
- Line a muffin/cupcake pan with paper liners. Alternatively, you can spray each well with baking spray.
- Whisk together the dry ingredients. In a small bowl, whisk together the flour, baking soda and salt.
- Melt the butter. In a large bowl, melt the butter in the microwave until melted, 30-45 seconds.
- Whisk in the sugar until fully combined.
- Whisk in the eggs, one egg at a time.
- Whisk in the mashed bananas, vanilla and milk.
- Add the dry ingredients. Stir in the flour mixture until just combined and no pockets of flour remain in the batter.
- Divide the batter between the paper muffin liners, filling them ¾ full.
- Spoon a teaspoon of Nutella on the center of each muffin.
- Swirl in the Nutella. With a toothpick, gently swirl the Nutella into the batter.
- Bake the muffins for 20-22 minutes, until a toothpick comes out with few moist crumbs. Cool in the pan for 5 minutes before transferring to a cooling rack to cool. Serve warm.
- Don't over mix the batter. The batter should be lumpy, with no big pockets of flour. Over mixing causes muffins to have a rough texture.
- Use overripe bananas. Overripe bananas are necessary for sweetness, soft texture and moist muffins.
- Don't over bake. When a toothpick comes out with few moist crumbs, but not wet batter, the muffins are done.
- Soften the Nutella. Stir the Nutella well before using so that it softens up a bit before using.
Storage and Freezing
Store the muffins in an airtight container for up to 3 days. I like to perk them up a bit by popping them in the microwave for 15-20 seconds before eating.
To freeze the muffins, individually wrap them with plastic wrap, then wrap with a layer of foil or Press and Seal. They can be stored in freezer bag for up to 3 months.
Substitutions and Variations
- Make these muffins even nuttier by adding ½ chopped, toasted hazelnuts to the batter.
- Cookie butters and nut butters can be swapped in place of Nutella. Biscoff butter and peanut butter are so good with these muffins.
Overripe bananas are super soft so I find it best to use a fork to mash them. You can also use a potato masher. It's ok if the banana mixture is a little bit lumpy but you want to try to get the mash as smooth as possible.
The easiest way is to swirl is by starting in the center of the muffin and swirling in a spiral shape outwards. Do this a few times. But really, you can swirl it in any way you want and it'll be fine. The Nutella just needs to be dispersed throughout the batter.
More Breakfast Recipes To Try
Banana Nutella Muffins
- 2 cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup overripe bananas, mashed
- 2 tablespoons whole milk
- ⅓ cup Nutella, or chocolate hazelnut spread
- Preheat the oven to 350F. Line a muffin/cupcake pan with paper liners. Alternatively, spray the wells of the pan with baking spray.
- In a medium bowl, whisk together the all purpose flour, baking soda and salt. Set aside.2 cups all purpose flour, 1½ teaspoons baking soda, ½ teaspoon fine sea salt
- Place the butter in a large bowl and cover with a paper towel. Microwave for 30-45 seconds until mostly melted.½ cup unsalted butter
- Whisk the granulated sugar into the melted butter.¾ cup granulated sugar
- Whisk in the eggs, one at a time.2 large eggs, room temperature
- Whisk in the vanilla, mashed banana and milk.1 teaspoon pure vanilla extract, 1 cup overripe bananas, mashed, 2 tablespoons whole milk
- Stir in the flour mixture, until just combined.
- Divide the batter between the muffin liners, filling them about ¾ full.
- Spoon a teaspoon of Nutella on the center of each muffin. Use a toothpick to swirl the Nutella throughout the muffins.⅓ cup Nutella, or chocolate hazelnut spread
- Bake the muffins for 20-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a cooling rack. Serve the muffins warm with extra Nutella.