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featured banana nutella muffins.
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4.72 from 7 votes

Banana Nutella Muffins Recipe

Banana Nutella Muffins might just be the BEST muffins 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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 18 muffins
Author: Becky Hardin

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.
    overhead view of ingredients for banana nutella muffins.
  • 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
    dry ingredients for banana nutella muffins in a glass bowl next to a half-dozen eggs, a peeled banana, and nutella.
  • 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
    banana nutella muffin batter in a glass bowl next to a half-dozen eggs, a peeled banana, and nutella.
  • 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.
    nutella swirled into banana muffin batter in a muffin tin.
  • Bake for 15-18 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
    baked banana nutella muffins in a muffin tin.
  • 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.
Storage: Store banana Nutella muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 202kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 150mg | Potassium: 195mg | Fiber: 2g | Sugar: 17g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg