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    Home » Muffins and Scones

    Banana Nutella Muffins

    January 31, 2023 By Ashley Leave a Comment

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    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.

    freshly baked banana nutella 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.

    Jump to:
    • Why You Will Love This Recipe
    • Recipe Ingredients
    • Recipe Instructions
    • Baking Tips
    • Storage and Freezing
    • Substitutions and Variations
    • FAQs
    • More Breakfast Recipes To Try
    • Recipe

    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.

    Recipe Ingredients

    Unsalted butter

    Granulated sugar

    Large eggs

    All purpose flour

    Baking soda

    Fine sea salt

    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.

    Vanilla extract

    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.

    step by step instructions - prepped pan, sifted together dry ingredients, melted butter and added sugar

    Recipe Instructions

    Before starting the recipe, preheat your oven to 350F.

    1. Line a muffin/cupcake pan with paper liners. Alternatively, you can spray each well with baking spray.
    2. Whisk together the dry ingredients. In a small bowl, whisk together the flour, baking soda and salt.
    3. Melt the butter. In a large bowl, melt the butter in the microwave until melted, 30-45 seconds.
    4. Whisk in the sugar until fully combined.
    5. Whisk in the eggs, one egg at a time.
    step by step instructions - added eggs, added banana, added dry ingredients, batter in muffin tins
    1. Whisk in the mashed bananas, vanilla and milk.
    2. Add the dry ingredients. Stir in the flour mixture until just combined and no pockets of flour remain in the batter.
    3. Divide the batter between the paper muffin liners, filling them ¾ full.
    4. Spoon a teaspoon of Nutella on the center of each muffin.
    5. Swirl in the Nutella. With a toothpick, gently swirl the Nutella into the batter.
    6. 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.
    nutella on top of muffin batter, nutella swirled in

    Baking Tips

    • 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.
    • Cookie butters and nut butters can be swapped in place of Nutella. Biscoff butter and peanut butter are so good with these muffins.

    FAQs

    How do you mash bananas?

    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.

    How do I "swirl" the Nutella?

    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.

    If you make these banana Nutella muffins, let me know! Drop a comment or tag me on Instagram.

    Enjoy!

    Ash xx

    More Breakfast Recipes To Try

    Chocolate Glazed Banana Scones

    Brioche Cinnamon Rolls

    Banana Bread Scones with Espresso Glaze

    Pumpkin Cream Cheese Muffins

    Blueberry Lemon Loaf Cake

    Recipe

    banana nutella muffins in muffin tin

    Banana Nutella Muffins

    Creamy, decadent chocolate hazelnut spread is swirled into tender, buttery and simple banana muffins.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings12 muffins
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins

    Equipment

    • Cupcake pan

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Nutrition

    Serving: 1muffinCalories: 262kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 252mgPotassium: 119mgFiber: 1gSugar: 19gVitamin A: 294IUVitamin C: 1mgCalcium: 23mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

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