By Becky Hardin
Published Oct 26, 2022
Banana Nutella Muffins might just be the BEST treat you ever make! Soft, sweet, and moist muffins are made with real bananas, and topped with a scrumptious Nutella swirl. These are baked to perfection in just 15 minutes for an easy breakfast!
Nutella and Banana Muffins
There’s something about the flavor combination of Nutella and bananas that always makes me smile! This recipe is basically Nutella banana bread baked into rich homemade muffins. The way that these muffins feature real banana flavor with a swirl of Nutella baked on top is absolutely dreamy!
This easy Banana Nutella muffin recipe is just that – oh so easy. After you make the batter (which should only take you about 15 minutes or less), you bake the muffins and voila! In just about half an hour, you’ll have a sweet breakfast that is rich with chocolatey hazelnut swirls, and a dense yet fluffy consistency.
Why You’ll Love this Moist Banana Muffins Recipe:
- FLUFFY: These muffins always bake up perfectly and have the most wonderfully fluffy consistency!
- SWIRLED: Adding a little swirl to the top of a muffin of is always a good idea. And it’s an even better idea if that little something is creamy Nutella.
- REAL BANANA : You’ll need a whole bunch of mashed bananas to give these muffins the best flavor and plenty of moisture.
Get ready to go bananas for these muffins! Leftovers make an easy grab-and-go breakfast on the way to school or work.
How to Make Banana Nutella Muffins
You can jump to the recipe card for full ingredients & instructions!
- Whisk the dry ingredients together.
- Beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together.
- Then combine the wet and dry ingredients.
- Microwave the Nutella.
- Fill the muffin tins and swirl the Nutella on top.
- Bake, then let cool.
I don’t recommend using unripe bananas. Ripe bananas are softer and much sweeter, yielding sweet and tender muffins. To quickly ripen bananas, pop them in the microwave. Poke unpeeled bananas all over with a fork, place them on a paper towel or plate, and microwave them on high for 30 seconds at a time, repeating until they reach the desired softness.
The more you play with swirling the batter, the more likely they will just combine. I find it easier to move the banana muffin batter into the Nutella dollops to create an even swirl.
Yes, this recipe will make 1 (9×5-inch) loaf of banana bread. Bake it for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
There’s no need to refrigerate banana muffins as long as they’re kept in an airtight container at room temperature. If your house is a bit hot, you can store the muffins wrapped in plastic wrap in the refrigerator for up to 6 days.
The best way to keep banana Nutella muffins moist is to keep them tightly wrapped in plastic wrap. Any exposure to air will dry out the muffins
Getting that first perfect bite of Nutella and Banana Muffin is always the best experience, whether it’s first thing in the morning or late at night!
Make Ahead Instructions
Banana Nutella muffins can be made up to 2 days in advance of when you plan to serve them. Store the banana muffins in an airtight container at room temperature until ready to serve.
Storage Instructions
Store leftover banana Nutella muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy at room temperature or slightly warmed in the microwave.
Freezing Instructions
Freeze banana Nutella muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- For gluten-free banana Nutella muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- If using salted butter, omit the kosher salt.
- You can use an equal amount of vegetable or coconut oil in place of the butter.
- Feel free to use light or dark brown sugar.
- You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
- Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
- Top these banana muffins with peanut butter glaze!
Tips for the Best Banana Nutella Muffins
- Spoon and level the dry ingredients for the best results.
- Use very ripe bananas with many brown/black spots for the sweetest banana muffins. Underripe bananas will not mash well and will not taste as sweet.
- Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
- Don’t overmix the batter; otherwise, the banana muffins will be tough.
- Microwave the Nutella so that it is soft and spreads easily.
- Don’t add more Nutella than is called for, or it could cause your muffins to be too heavy and underbaked in the middle.
More Chocolatey Baking Recipes We Love
- Chocolate Chip Muffins
- Chocolate Chunk Banana Muffins
- Chocolate Banana Bread
Sweet, soft, fluffy Banana Bread and Nutella Muffins are easy to make treats that everyone loves! Kids, grandparents, and everyone in between loves these moist muffins.
More Kid-Friendly Dessert Recipes to Try:
- Reese’s Peanut Butter Cup Banana Bread
- Chocolate Cake Mix Cookies
- Funfetti Magic Shell
- Orange Rolls
- Chocolate Chip Cookie Bars
- Tie-Dye Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ ½ teaspoon baking powder 2 grams
- ▢ ½ teaspoon kosher salt
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
- ▢ 6 ripe bananas mashed (about 3 cups or 675 grams)
- ▢ ½ cup brown sugar 107 grams
- ▢ ¼ cup granulated sugar 50 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ⅓ cup Nutella 90 grams, store-bought or homemade
Instructions
- Preheat oven to 350°F. Line two 12-count muffin tins with 18 paper liners. Set aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside. ½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. ⅓ cup Nutella
- Fill the wells of the muffin tins so they are ¾ full. Spoon the Nutella over the batter, and swirl them together with a knife.
- Bake for 15-18 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
- Move the muffins over to a cooling rack and allow them to cool for 15 minutes.
Equipment
- Kitchen Scale (optional)
- 2 Muffin Tin
- Hand Mixer
Becky’s Tips
- For gluten-free banana Nutella muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- If using salted butter, omit the kosher salt.
- You can use an equal amount of vegetable or coconut oil in place of the butter.
- Feel free to use light or dark brown sugar.
- You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
- Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
- Top these banana muffins with peanut butter glaze!
- Spoon and level the dry ingredients for the best results.
- Use very ripe bananas with many brown/black spots for the sweetest banana muffins. Underripe bananas will not mash well and will not taste as sweet.
- Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
- Don’t overmix the batter; otherwise, the banana muffins will be tough.
- Microwave the Nutella so that it is soft and spreads easily.
- Don’t add more Nutella than is called for, or it could cause your muffins to be too heavy and underbaked in the middle.
Nutrition information is automatically calculated, so should only be used as an approximation.
Banana Nutella Muffins Recipe
Equipment
- Kitchen Scale (optional)
- 2 Muffin Tin
- Hand Mixer
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 6 ripe bananas mashed (about 3 cups or 675 grams)
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ⅓ cup Nutella 90 grams, store-bought or homemade
Instructions
- Preheat oven to 350°F. Line two 12-count muffin tins with 18 paper liners. Set aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside. ½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. ⅓ cup Nutella
- Fill the wells of the muffin tins so they are ¾ full. Spoon the Nutella over the batter, and swirl them together with a knife.
- Bake for 15-18 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
- Move the muffins over to a cooling rack and allow them to cool for 15 minutes.
Notes
- For gluten-free banana Nutella muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- If using salted butter, omit the kosher salt.
- You can use an equal amount of vegetable or coconut oil in place of the butter.
- Feel free to use light or dark brown sugar.
- You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
- Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
- Top these banana muffins with peanut butter glaze!
- Spoon and level the dry ingredients for the best results.
- Use very ripe bananas with many brown/black spots for the sweetest banana muffins. Underripe bananas will not mash well and will not taste as sweet.
- Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
- Don’t overmix the batter; otherwise, the banana muffins will be tough.
- Microwave the Nutella so that it is soft and spreads easily.
- Don’t add more Nutella than is called for, or it could cause your muffins to be too heavy and underbaked in the middle.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
