These super moist muffins are loaded with delicious ripe banana flavor and topped with a generous swirl of Nutella. Nutella Banana Muffins make an excellent breakfast or snack for anyone who loves chocolate & banana flavored baked goods.
If you love banana muffins or banana bread, this recipe is exactly what you need in your life. It is similar to our popular Nutella Swirl Banana Bread that is still a hit on our site!
Butter. Adds moisture and flavor–only use unsalted
Eggs. Binds the ingredients together and adds moisture.
Sugar. Granulated sugar adds extra sweetness to the overall muffin.
Vanilla extract. Used in most baked goods and adds a hint of flavor. A little goes a long way.
Bananas. Ripe bananas are wonderful to bake with and provide a rich flavor to baked goods as well as moisture.
Wheat Flour. This recipe has extra body with a combo of wheat and white flour.
Unbleached Flour. I prefer to bake with unbleached flour. This helps to balance the “wheaty” flavor.
Baking Powder. This helps your muffins to rise and fluff up. Always make sure you are using fresh baking powder. Be sure to change it out every year.
Salt. This helps to enhance the flavors in your muffins and balance the flavors. A little goes a long way to get the job done right.
Nutella. The star of the show, this hazelnut spread offer a pretty look and delicious flavor. The Nutella bakes up slightly crispy on the outside and pairs perfectly with the banana.
How to Make Nutella Banana Muffins
Always preheat and prepare your baking tins with nonstick spray before you prep your batter. This makes the last step of baking your muffins a breeze.
Cream butter, sugar, eggs and extract together until creamy. Using room temperature butter can help speed this process along.
Whisk dry ingredients together in a separate bowl.
Slowly add in the dry ingredients into the wet ones and be sure to not over mix the batter.
Use an ice cream scooper to easily fill each muffin tin well.
A tsp. of Nutella added to each batter spot is all you need for the perfect Nutella swirl.
Use a BBQ skewer to swirl the Nutella on top of the batter.
Bake for 20-22 minutes. A toothpick inserted into the top center of the muffin should be batter free when removed. The muffins will also be firm to the touch.
How to Alter the Flour Ratio
If you only have unbleached flour and prefer to not use whole wheat flour, you can easily do that by using 2 leveled cups of unbleached flour.
Alternatively, you can also use 100% whole wheat or Ivory wheat flour to make these. They will have a slightly bitter, “wheaty” taste though. Personally, I am not a huge fan of 100% whole wheat baked goods and neither are my children.
Nutella Muffin Add-ins
If you want double chocolate, you can add in 3/4 cup of chocolate chips to your batter. Make sure to add them last and gently fold them into the raw batter before adding to the muffin tins.
If you prefer nuts, you can add 1/2 cup of chopped pecans or walnuts to the mix.
While there is nothing quite satisfying as a warm muffin, sometimes you do not want to have 12 hearty muffins hanging around. In cases like these, I also love to freeze bake goods.
For these muffins, make sure they are completely cool before adding them to a freezer bag, storage container, or food saver bag. To eat, simply allow them to thaw naturally or pop them in the microwave for 45 seconds to warm.
Nutella Banana Swirl Bread
Prefer to make this in a bread in loaf pan? Check out this Nutella Banana Swirl Bread Recipe which also uses ripe bananas.
Nutella Banana Muffins
- muffin tin
- Hand mixer
- 1 stick butter
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 ripe bananas peeled
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 2 tsps. baking powder
- 1/8 tsp salt
- 1/4 cup Nutella
- Preheat oven to 350 degrees Fahrenheit.
- Spray a muffin tin with nonstick spray.
- In a large bowl, cream the butter and sugar together. Once creamed, add in eggs and extract.
- Mash bananas and add them to the sugar and butter mixture, and combine.
- In a smaller bowl whisk the salt, baking powder, and flours.
- Slowly add flours into the wet mixture and whisk by hand making sure to not over mix batter.
- Use an ice cream scooper to add batter to each muffin tin well. You can fill each about 75% of the way.
- Spoon 1 tsp of Nutella onto each muffin. Use a BBQ skewer to swirl spread into a swirl design.
- Bake muffins for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean and batter-free.
- Allow muffins to cool before removing from the muffin tin wells.