Banana Nutella Muffins

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These Banana Nutella Muffins have lots of banana flavor, Nutella stuffed centers and tall muffin tops swirled with even more Nutella!

Banana Nutella Muffin with a bite in it

These Banana Nutella Muffins are such a great recipe to make if you have overripe bananas to use up. They’re full of warm spices, stuffed with Nutella and have tall muffin tops swirled with even more Nutella. They’re soft, fluffy and absolutely irresistible!

Looking for more banana recipes? Try my Banana Crumb Cake, Mini Banana Muffins or Baked Banana Donuts!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Bananas – the most important ingredient for banana muffins! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Granulated & brown sugar – sweetens the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Egg – binds the ingredients and provides structure.

Salt, cinnamon, nutmeg and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Nutella – they wouldn’t be Nutella muffins without this! They’re filled with Nutella and have Nutella swirled into the tops of the muffins before baking.

Banana Nutella Muffins

How To Make Banana Nutella Muffins

1. Place twelve 1 teaspoon sized scoops of Nutella onto a plate. Freeze while you prepare the muffin batter.

2. In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.

3. In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, egg and vanilla extract.

4. Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop). Press a piece of frozen Nutella into the center of each muffin then top with about another 3 tablespoons of batter.

5. Heat up the remaining Nutella in the microwave for 15 seconds or until runny then scoop about 1 teaspoon on top of each muffin and swirl with a toothpick.

6. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Banana Nutella Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Banana Nutella Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the batter otherwise it will develop too much gluten and be dense/gummy!
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
Banana Nutella Muffins

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Banana Nutella Muffins

These Banana Nutella Muffins have lots of banana flavor, Nutella stuffed centers and tall muffin tops swirled with even more Nutella!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 314kcal
Author Maria Azzarelli

Equipment

  • Standard size muffin pan

Ingredients

  • 148 g (1/2 cup) Nutella
  • 240 g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp nutmeg
  • 3 overripe bananas
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • Place twelve 1 teaspoon sized scoops of Nutella onto a plate. Freeze while you prepare the muffin batter.
  • In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.
  • In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, egg and vanilla extract.
  • Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop). Press a piece of frozen Nutella into the center of each muffin then top with about another 3 tablespoons of batter.
  • Heat up the remaining Nutella in the microwave for 15 seconds or until runny then scoop about 1 teaspoon on top of each muffin and swirl with a toothpick.
  • Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Banana Nutella Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 314kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 203mg | Potassium: 191mg | Fiber: 2g | Sugar: 27g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg

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