This easy Nutella banana muffins recipe makes 12 moist, tender muffins in about 40 minutes from start to finish. Made with three very ripe bananas, simple pantry ingredients, and a swirl of Nutella, these breakfast muffins require about 15 minutes of preparation and bake at 350°F (175°C) for 20–25 minutes.
Every bite combines sweet, fragrant banana with creamy chocolate-hazelnut spread. The muffin centers stay soft and plush while the tops develop lightly crisp edges, making these muffins wonderful for a quick breakfast, school snack, weekend brunch, or an afternoon coffee break.
Jump to RecipeWhy You’ll Love This Recipe
These Nutella banana muffins are the kind of bake that feels special without requiring a complicated method. The batter comes together in one large bowl and one smaller bowl, and there is no mixer to wash afterward.
Ripe bananas do most of the flavor work. Their natural sweetness lets the recipe use a moderate amount of granulated sugar, while their moisture keeps the muffins tender even after they cool.
The Nutella topping adds a creamy chocolate-hazelnut finish to every muffin. Since it is swirled into the top, each muffin looks bakery-worthy while still remaining simple enough for a weekday breakfast.
For another small-format banana bake, you can also try these bite-size banana muffins. They are especially handy when you want a snack-sized treat for lunch boxes or brunch platters.
Ingredients You’ll Need
The ingredient list is short, but each item has an important role in the texture and flavor. Measure the flour carefully, and use bananas that are heavily speckled or nearly black for the sweetest, most aromatic result.
- All-purpose flour: The structure for the muffins. The recipe uses 1 1/2 cups, or 190 grams.
- Baking soda and baking powder: This combination helps the muffins rise and gives them a light, tender crumb.
- Salt: Just 1/2 teaspoon balances the sweetness and sharpens the banana and chocolate flavors.
- Very ripe bananas: Three medium bananas provide about 1 1/4 cups of mashed fruit, adding moisture and natural sweetness.
- Granulated sugar: A 1/2 cup gives the muffins a pleasantly sweet flavor without overpowering the fruit.
- Egg: One large egg binds the ingredients and supports the soft structure.
- Neutral oil: Canola or vegetable oil keeps the muffins moist and tender without adding a competing flavor.
- Vanilla extract: One teaspoon rounds out the banana and chocolate-hazelnut notes.
- Nutella: Use 1/2 cup, plus extra if desired, for the signature swirl.
If you prefer a slightly deeper flavor, some bakers substitute brown sugar for the granulated sugar. The stated granulated-sugar version is reliable, balanced, and especially good when your bananas are very ripe.
Fans of chocolate-and-banana baking may also enjoy this chocolate-hazelnut banana bread when they want a loaf instead of individual muffins.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners. You can also grease the wells lightly, but liners make the muffins easy to lift out and simplify cleanup.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Breaking up any visible flour pockets now helps the dry ingredients distribute evenly later.
Step 3: Mash the three bananas in a separate large bowl until mostly smooth, leaving only a few small soft pieces if you enjoy little pockets of banana. Whisk in the sugar, egg, neutral oil, and vanilla until the mixture looks evenly blended.
Step 4: Add the dry ingredients to the banana mixture. Stir gently with a spatula or wooden spoon only until no dry streaks remain; a few small lumps are preferable to a dense, overworked crumb.
Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Keeping the portions similar helps the muffins finish baking at the same time.
Step 6: Spoon approximately 1 teaspoon of Nutella onto each muffin. Use a toothpick or skewer to make a few gentle swirls through the surface, taking care not to stir the spread completely into the batter.
Step 7: Bake for 20–25 minutes, watching for lightly springy tops. Test a spot containing banana batter rather than pushing the toothpick directly through the Nutella, since warm chocolate-hazelnut spread can stay soft and make a finished muffin seem underbaked.
Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are delicious warm, but allowing them to cool slightly gives the crumb time to set while the Nutella remains pleasantly soft.
Pro Tips for Moist Muffins
The bananas are the most important ingredient for both flavor and texture. Choose fruit with heavy brown speckles or nearly black skins; underripe bananas will be less sweet, less fragrant, and less moist.
Do not increase the sugar just because the bananas look soft. Properly ripe bananas already bring plenty of sweetness, and adding more sugar can make the muffins overly sweet and heavier.
Mixing technique matters just as much as ingredient quality. Once the flour is added, stop stirring as soon as the dry streaks disappear, because excessive mixing develops gluten and can produce dense or chewy muffins.
Nutella is easiest to swirl when it is soft. If yours is too thick, warm it briefly until it loosens, but do not make it hot; warm spread should be spoonable rather than runny.
For a filled variation, place a small spoonful of batter in each cup, add a little Nutella in the center, and cover with more batter before baking. The standard swirl method is simpler and gives every muffin a visible chocolate finish.
For a more buttery variation, some published versions use 1/2 cup melted butter instead of the 1/3 cup neutral oil. Oil gives this formula a particularly moist texture, while butter contributes a more pronounced dairy flavor.
Serving Ideas for Breakfast
Serve these muffins slightly warm with coffee, tea, or a cold glass of milk. The banana aroma becomes especially inviting as the muffins cool, and the Nutella softens into a glossy topping.
For a brunch board, arrange the muffins with fresh banana slices, berries, yogurt, and a small bowl of extra Nutella. Their individual size makes them easy for guests to pick up without needing plates or utensils.
If you are planning a savory breakfast spread as well, balance the sweet muffins with something hearty such as this savory cheeseburger dip served with toasted bread or crackers. The contrast between sweet banana muffins and a rich savory dip makes a relaxed brunch feel abundant.
These muffins also pair beautifully with other homemade breakfast bakes. For a classic fruit-forward option, see this moist banana bread loaf, which uses the same comforting banana flavor in a sliceable format.
Storage and Reheating
Store completely cooled muffins in an airtight container at room temperature for up to a few days. Place a sheet of paper towel beneath or above them if your container tends to collect condensation.
To warm one, microwave it briefly until just heated through. Avoid overheating, because the Nutella can become very hot while the muffin edges dry out.
For longer storage, wrap the cooled muffins individually and freeze them in a freezer-safe container. Thaw them at room temperature, then warm briefly before serving for a soft crumb and a fragrant chocolate-hazelnut topping.
When checking a stored muffin, remember that the Nutella swirl may remain soft even after the banana crumb has set. That soft topping is part of the appeal, not a sign that the muffin needs additional baking.
Common Questions
Can I use bananas that are not fully ripe? You can, but the flavor will be less sweet and less banana-forward. Nearly black or heavily speckled bananas are strongly recommended because they provide the moisture and sweetness this formula is designed around.
Why did my muffins turn out dense? The most common reason is overmixing after the flour was added. Stir gently and stop as soon as there are no dry streaks; small lumps in the batter are completely acceptable.
Can I add more Nutella? Yes, extra Nutella can be added if desired, but approximately 1 teaspoon per muffin creates a balanced swirl. Too much spread may make it harder to judge doneness from the top.
Where should I insert the toothpick? Test the banana-batter portion near the side or center of the muffin, avoiding the Nutella swirl. The toothpick should come out clean or with a few moist crumbs.
Easy Nutella Banana Muffins
Ingredients
Method
- Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- Mash the bananas in a separate large bowl. Whisk in the sugar, egg, oil, and vanilla until the mixture is evenly combined.
- Add the dry ingredients to the banana mixture and stir only until no dry streaks remain. Do not overmix; a few small lumps are fine.
- Divide the batter among the muffin cups, filling each about two-thirds full. Spoon approximately 1 teaspoon of Nutella onto each muffin and swirl it gently with a toothpick or skewer.
- Bake for 20–25 minutes, until the muffin tops spring back lightly and a toothpick inserted into the banana-batter portion comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or allow them to cool completely before storing.
Notes
Final Thoughts
This easy Nutella banana muffins recipe is a dependable way to turn very ripe bananas into a warm, chocolatey breakfast everyone will enjoy. The tender crumb, sweet banana flavor, and glossy Nutella swirl make each muffin feel indulgent while the preparation stays wonderfully straightforward.
Remember the three keys to success: use heavily speckled bananas, avoid overmixing, and check the banana batter rather than the Nutella when testing for doneness. With those simple details in mind, you can have a fresh batch of 12 muffins ready for breakfast in about 40 minutes.
For another cozy muffin flavor, you may also like these cinnamon maple breakfast muffins. But when chocolate and banana are calling, this Nutella version is the one to bake first.