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Nutella Banana Muffins make a sweet, cozy snack with a fun twist. Ripe bananas mix with creamy Nutella to create soft muffins that feel homemade but come together fast using simple stuff.
I whipped these up when I had a bunch of bananas getting too soft. Adding Nutella totally changed the game, making plain banana muffins a favorite for snacking.
What You Need
- Baking soda and baking powder: help muffins rise fluffy; fresh ones work best
- Butter: for richness and flavor; unsalted helps keep salt balanced
- Salt: balances out the sweetness and can't be skipped even in desserts
- Eggs: hold things together and add protein; room temp large eggs mix better
- Light brown sugar: gives a mild molasses note; granulated sugar adds sweetness and texture
- Nutella: creamy chocolate-hazelnut swirl that makes these muffins stand out; warm it up a bit before mixing
- Ripe bananas: bring natural sweetness and moisture; riper are tastier and softer muffins
- Vanilla extract: ups the flavor; use real vanilla for best aroma
- All-purpose flour: builds the muffin's structure; best if stored cool and dry
How To Make It
- Prep Oven:
- Heat up to 350°F. Line a muffin tray with 18 paper cups to keep muffins from sticking and make cleanup easy
- Dry Stuff First:
- Whisk flour, baking soda, baking powder, and salt in a bowl to spread everything evenly for a nice rise
- Mix Wet Things:
- In another bowl, mash bananas, add melted butter, both sugars, eggs, and vanilla. Beat on medium for about 3 minutes till smooth and creamy
- Add Dry Mixture:
- Set mixer to low and slowly add dry mix, stirring just until no flour spots remain. Don't mix too much or muffins get tough
- Heat Nutella:
- Put Nutella in a microwave-safe bowl and warm for 30 seconds or till easy to swirl
- Fill Muffin Cups:
- Drop batter into liners filling about 3/4 full. Dollop a teaspoon of warm Nutella on each then swirl with a toothpick for pretty patterns
- Bake:
- Put muffins in oven and bake 15-18 minutes. Check with a toothpick; it should come out clean or with a few crumbs
- Cool Down:
- Let muffins sit in pan 15 minutes to firm up. Then move to rack to cool fully or dig in while still warm for gooey goodness
I really like how ripe bananas add natural sugar and the Nutella swirl surprises with each bite. It was the go-to for easy weekend baking to share with my family.
How To Store
Keep leftover muffins airtight on the counter. They stay soft about two days and taste best fresh within that time.
Swaps For Ingredients
Use melted coconut oil instead of butter if you want to avoid dairy but expect a little different flavor.
Serving Ideas
These muffins rock on their own but also taste dreamy spread with extra Nutella or a spoon of yogurt for creaminess.
These muffins mix banana sweetness with Nutella's rich flavor making an easy and comforting treat anytime.
Frequently Asked Cooking Questions
- → What kind of bananas work best?
Use bananas that are soft with brown spots since they add natural sweetness and keep the muffins moist.
- → How do I get a pretty Nutella swirl in the muffins?
Heat Nutella just enough to soften it, then drop a small spoonful on each muffin and swirl with a toothpick or a knife before popping them in the oven.
- → Can I swap all-purpose flour for whole wheat flour?
Sure! Whole wheat works but might make the muffins a bit heavy. Try mixing half whole wheat with half all-purpose for a lighter texture.
- → How do I check if the muffins are done?
Stick a toothpick in the middle. If it comes out clean or with just a few crumbs, they’re ready.
- → Can I mix the batter ahead of time?
You can mix it the night before and keep it in the fridge. Just bring it to room temperature before baking so they cook right.
- → What’s the best way to keep these muffins fresh?
Keep them in a sealed container at room temp for a couple of days or pop them in the fridge to last longer.