Got overripe bananas? Need a quick breakfast? These nutella banana muffins solve both problems. I made these last weekend and they disappeared in minutes. The combo of sweet banana and chocolate hazelnut creates something magical that’ll make your kitchen smell amazing. Keep reading for my secret to getting that perfect nutella swirl.
Why You’ll Love These Nutella Banana Muffins
Hate dry muffins? Me too. These nutella banana muffins stay super moist thanks to the banana and a special ingredient I’ll share below. I started making these when I needed to use up bananas and had a half-empty jar of nutella. Now my family requests them weekly.
These banana nutella muffins work for breakfast, snacks or dessert. Make them ahead and freeze for busy mornings. They’re customizable – add nuts, change spices, or even swap the nutella (but why would you?).
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Ingredients for Homemade Banana & Nutella Muffins
For the banana muffin base:
- 3 overripe bananas (browner = better for sweetness)
- 1/3 cup melted butter (or oil if preferred)
- 3/4 cup sugar (reduce to 1/2 cup for very ripe bananas)
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/4 cup greek yogurt (THE secret to moist muffins)
For the nutella swirl:
- 1/2 cup nutella (room temp)
- 1 tbsp milk (for easier swirling)
For banana muffins with nutella filling, you need ripe bananas with brown spots. They’re sweeter and mash easier, making your muffin banana nutella combo better.
Can’t eat gluten? Use 1:1 gluten-free flour blend. Dairy-free? Use coconut oil instead of butter and plant-based yogurt.
How to Make the Best Banana Nutella Muffins
- Prep everything Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Make the banana muffin batter Mash bananas in a large bowl until mostly smooth. Some lumps are fine. Stir in melted butter, then add sugar, egg, and vanilla. Mix until combined.
- Add dry ingredients Sprinkle baking soda and salt over mixture, then gently fold in flour. Mix just until no dry streaks remain – overmixing makes tough muffins. Fold in greek yogurt with just 3-4 strokes.
- Prepare the nutella Mix nutella with 1 tbsp milk until smooth. This makes it easier to swirl into your banana nutella muffins. If too firm, microwave for 10 seconds.
- Fill muffin cups Fill each cup about 1/3 full with batter. Add a teaspoon of nutella to each. Top with remaining batter until cups are 3/4 full. Use a toothpick to swirl the nutella through each muffin.
- Bake the muffins Bake for 18-22 minutes or until a toothpick comes out clean (ignoring melted nutella). Muffins should be golden and spring back when touched. These nutella swirl muffins need to cool in the pan for 5 minutes before transferring to a rack.
Variations of Easy Banana and Nutella Muffins
- Nutella Stuffed Banana Muffins Instead of swirling, add half the batter, a tablespoon of nutella, then top with more batter for a molten center.
- Banana Nutella Chocolate Chip Muffins Add 1/2 cup mini chocolate chips for extra chocolate flavor.
- Banana Nutella Streusel Muffins Top with a mix of 1/4 cup each brown sugar, flour, and chopped nuts with 2 tbsp butter.
- Whole Wheat Nutella Banana Muffins Replace half the all-purpose flour with whole wheat for a nuttier flavor and more fiber.
- Banana Nutella Walnut Muffins Mix in 1/2 cup chopped walnuts for crunch and healthy fats.
Expert Tips for Perfect Nutella Banana Muffins
Want the best homemade banana & nutella muffins? Try these pro tips:
- Freeze overripe bananas if you can’t use them right away. They work great in banana nutella muffins once thawed.
- Room temp ingredients mix better than cold ones.
- For bakery-style muffins, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time.
- Use an ice cream scoop for even batter distribution.
- The best easy banana and nutella muffins have texture contrast – try sprinkling turbinado sugar on top before baking for a crispy top.
- To check if your banana is ripe enough, it should mash easily with a fork and have black spots.
- For the perfect nutella swirl, don’t mix it completely – leave visible streaks.
How to Store Your Muffin Banana Nutella Creation
These nutella banana muffins stay fresh at room temp in an airtight container for 3 days. For longer storage, freeze them! Cool completely then wrap individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months.
To reheat frozen banana nutella muffins, microwave for 20-30 seconds or thaw overnight. They’re almost as good as fresh – perfect for meal prep!
Time to Enjoy Your Homemade Banana Nutella Muffins
When I bring these nutella banana muffins to school events, I never bring any home. The nutella swirl makes them look fancy but they’re actually so simple. My grandma, who never bought “store chocolate,” tasted one and immediately asked for the recipe.
Make them your own by adjusting the sweetness or adding mix-ins. The banana nutella combo is forgiving and always delicious. I hope these muffins become a staple in your home like they have in mine.
Nutella Banana Muffins
Equipment
- Muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Toothpick
Ingredients
For the banana muffin base:
- 3 overripe bananas browner = better for sweetness
- 1/3 cup melted butter or oil if preferred
- 3/4 cup sugar reduce to 1/2 cup for very ripe bananas
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/4 cup Greek yogurt THE secret to moist muffins
For the Nutella swirl:
- 1/2 cup Nutella room temp
- 1 tbsp milk for easier swirling
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Mash bananas in a large bowl until mostly smooth. Stir in melted butter, then add sugar, egg, and vanilla. Mix until combined.
- Sprinkle baking soda and salt over the mixture, then gently fold in the flour. Mix until no dry streaks remain. Fold in Greek yogurt with just 3-4 strokes.
- Mix Nutella with 1 tbsp milk until smooth. Microwave for 10 seconds if too firm.
- Fill each muffin cup 1/3 full with batter. Add a teaspoon of Nutella to each. Top with remaining batter until cups are 3/4 full. Use a toothpick to swirl Nutella.
- Bake for 18-22 minutes or until a toothpick comes out clean. Let muffins cool for 5 minutes before transferring to a rack.
Notes
Don’t overmix the batter to avoid tough muffins.
For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
For a dairy-free version, use coconut oil and plant-based yogurt.
Nutrition
FAQ About Nutella Banana Muffins
Can you put Nutella in the middle of muffins?
Yes! For banana muffins with nutella filling, add half your batter to the muffin cup, spoon in 1-2 tsp of nutella, then cover with remaining batter. The nutella stays gooey in the center. For best results, use a piping bag or ziplock with corner cut off for neater filling.
What happens to Nutella if you bake it?
Nutella keeps its shape pretty well when baked. It gets warm and melty inside nutella banana muffins but won’t completely dissolve. It stays slightly thicker than at room temp, creating delicious pockets of chocolate hazelnut throughout your muffin banana nutella creation. If swirled too much, it blends completely with the batter.
Is Nutella less healthy than peanut butter?
Nutella has more sugar and less protein than peanut butter. A serving of nutella (2 tbsp) has about 200 calories, 12g fat, 21g sugar, and 2g protein, while peanut butter has 190 calories, 16g fat, 3g sugar, and 7g protein. These nutella swirl muffins are definitely a treat rather than health food.
What is the secret to moist muffins?
Greek yogurt! This is my secret weapon for moist banana nutella muffins. Other tips: don’t overmix the batter, use very ripe bananas, and don’t overbake. Check muffins 2 minutes before the recipe says they’re done. For the moistest homemade banana & nutella muffins, store in an airtight container with a piece of bread.
What not to do when making muffins?
The biggest mistakes when making nutella banana muffins:
- Don’t overmix the batter – creates tough, dense muffins
- Don’t use unripe bananas – lack flavor and moisture
- Don’t open the oven door during first 15 minutes of baking
- Don’t fill muffin cups more than 3/4 full
- Don’t let nutella get too hot before swirling
- Don’t leave muffins in the tin too long after baking (they’ll get soggy)