Name: Nutella Banana Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp salt; 100 g caster sugar; 50 g light brown soft sugar; 2 large free-range eggs; 120 ml vegetable or sunflower oil; 1 tsp vanilla extract; 3 large (very ripe bananas (about 300g mashed)); 150 g Nutella (or other chocolate hazelnut spread)

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There’s something uniquely comforting about the aroma of banana bread baking, isn’t there? It fills the house with a sweet, nostalgic scent that promises warmth and goodness. Now, imagine taking that familiar comfort and elevating it with rich, swirling veins of chocolate-hazelnut spread. That’s exactly what we’re doing today with these Nutella Banana Muffins. They are the happy result of having a few sad, overripe bananas on the counter and a jar of Nutella winking at me from the pantry. My kids absolutely devour these every time I make them, and they’ve become our go-to for a special breakfast treat.

What makes these chocolate hazelnut muffins so special is the texture. We’re aiming for a super moist, tender crumb from the bananas and oil, which provides a beautiful contrast to the gooey, slightly caramelised Nutella on top. Each bite gives you that soft, fruity cake, followed by a rich, deeply satisfying hit of chocolate and hazelnut. It’s a combination that just makes sense.

These sweet muffins are ideal when you want to bake something that feels a little indulgent but is actually quite straightforward to put together. They work beautifully for a lazy weekend brunch, an after-school snack, or even a simple dessert warmed up slightly. If you have banana and Nutella fans in your house, this recipe is one you’ll return to again and again.

Recipe Overview

This recipe produces twelve bakery-style muffins with a soft, moist crumb and generous swirls of Nutella. The bananas provide natural sweetness and moisture, while the chocolate hazelnut spread adds a decadent richness. I’ve found that a gentle hand when mixing is the key; a lumpy batter is a good thing here, as it stops the gluten from developing too much and keeps the final texture light rather than tough.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty: Easy

Why You’ll Love This Nutella Banana Muffins Recipe

Genuine Flavour: The taste is beautifully balanced. You get the distinct, fruity sweetness of very ripe bananas, which is perfectly cut through by the deep, roasted hazelnut and cocoa notes from the Nutella. It’s not just sweet; it’s complex and deeply satisfying.
Ready in Under 40 Minutes: From getting the bowls out to pulling a tray of warm, fragrant muffins from the oven, the whole process comes together in about 35 minutes. It’s a wonderful bit of baking for a spontaneous craving.
Flexible Recipe: This is a great base recipe to adapt. You can fold in 75g of chopped walnuts or pecans for crunch, or even add a handful of dark chocolate chips for an extra chocolatey hit. It’s very forgiving. For another decadent treat, you might also love these Stuffed Cookies Recipe With Gooey Center.
Great for Weekend Mornings: There’s no better way to start a Saturday than with the smell of these baking. They feel much more special than toast but are almost as simple to prepare. They are a welcome alternative to our other weekend favourite, these Maple Pecan Sticky Buns.
Family Tested: This recipe always gets compliments. It’s one of those bakes where the tin is mysteriously empty by the end of the day. The combination of familiar, comforting flavours makes them a hit with both children and adults.

Nutella Banana Muffins

⏱️ 20 min prep • 🍳 25 min cook • 👥 12 servings

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Ingredients You’ll Need

For these Nutella muffins, we’re using standard pantry staples. The most important ingredient is your bananas – they must be very ripe, with lots of brown and black spots. This is where all the moisture and intense banana flavour comes from. I always use the original Nutella for its iconic flavour, but any good quality chocolate hazelnut spread will work well.

250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
100g caster sugar
50g light brown soft sugar
2 large free-range eggs
120ml vegetable or sunflower oil
1 tsp vanilla extract
3 large, very ripe bananas (about 300g mashed)
150g Nutella (or other chocolate hazelnut spread)

Marcus’s Tip: Using oil instead of butter is my preference for these muffins. It guarantees a wonderfully moist texture that doesn’t dry out, even after a couple of days. If you prefer a richer, more buttery flavour, you can substitute the oil with 125g of unsalted butter, melted and slightly cooled.

How to Make Nutella Banana Muffins

The process for making these banana muffins is very straightforward. The golden rule is not to overmix the batter. A few lumps are perfectly fine and are the secret to a tender, fluffy muffin. We’ll mix the wet and dry ingredients separately before gently combining them.

Prepare Your Tin: Preheat your oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.
Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, caster sugar, and light brown sugar. Mixing them thoroughly now ensures an even rise later.
Mash the Bananas: In a separate medium bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly fine.
Mix Wet Ingredients: To the bowl with the mashed bananas, add the eggs, vegetable oil, and vanilla extract. Whisk everything together until it’s well combined.
Combine Wet and Dry: Pour the wet banana mixture into the large bowl of dry ingredients. What works best for me is using a rubber spatula to gently fold the ingredients together. Stop as soon as you can no longer see big streaks of flour. Remember, a lumpy batter is your friend!
Fill the Cases: Divide the batter evenly between the 12 paper cases. An ice cream scoop is a great tool for this, as it helps keep the portions consistent. They should be about three-quarters full.
Add the Nutella: Add a heaped teaspoon of Nutella to the top of the batter in each muffin case.
Create the Swirl: Take a cocktail stick or a small skewer and gently swirl the Nutella into the top of the batter. The idea for this finishing touch came from watching a pastry chef in Florence; it looks so inviting and ensures you get Nutella in every bite. Two or three swirls are plenty – you want distinct ribbons, not a completely mixed-in effect.
Bake to Perfection: Bake in the preheated oven for 18-22 minutes. You can check if they’re done by inserting a skewer into the cakey part of a muffin (avoid a Nutella swirl). If it comes out clean, they’re ready.
Cool Down: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Tips From My Kitchen

Temperature Control: For a lovely, high-domed muffin top, try this trick. Start the oven at 200°C (180°C fan) for the first 5 minutes of baking, then reduce the temperature to 180°C (160°C fan) for the remaining time. The initial blast of heat helps the muffins rise quickly.
The Secret Step: I learned over many batches that the most crucial step is not overmixing. When you combine the wet and dry ingredients, you’re starting to develop gluten. Too much mixing makes the muffins tough and dense. This technique is often called the muffin method, and it’s the key to a light, tender crumb.
Make-Ahead: If you want to get a head start, you can pre-mix all the dry ingredients and store them in an airtight container at room temperature for up to a month. When you’re ready to bake, just mix the wet ingredients and combine.
Storage: These muffins are best enjoyed on the day they are baked but will keep well. Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just thaw at room temperature or give them a quick 15-20 second burst in the microwave.

Delicious Variations to Try

While this recipe is fantastic as is, it’s also a wonderful canvas for a few simple tweaks. Here are a couple of variations I’ve tried and loved:

Nutty Crunch: For extra texture, toast 75g of chopped hazelnuts or walnuts in a dry pan until fragrant. Let them cool completely, then fold them into the dry ingredients at the start. The toasted nuts beautifully complement the chocolate hazelnut spread.
Vegan-Friendly Option: This recipe can be adapted for a vegan diet. Use a plant-based oil (as the recipe calls for), and substitute the two eggs with two flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and let it sit for 5 minutes to thicken). You will also need to source a dairy-free chocolate hazelnut spread.
Peanut Butter Twist: Not a Nutella fan? No problem. Simply swap the Nutella for the same amount of smooth or crunchy peanut butter. The combination of banana and peanut butter is a classic for a reason.

What to Serve With Nutella Banana Muffins

Honestly, these muffins need very little accompaniment. They are a complete treat on their own, but here are a few ideas for serving them:

A Good Cuppa: A simple cup of strong tea or a freshly brewed coffee is the ideal partner to cut through the richness.
With a Glass of Milk: For children (and the young at heart), a tall glass of cold milk is a non-negotiable pairing.
As a Dessert: Warm a muffin for 20 seconds in the microwave and serve it with a scoop of vanilla bean ice cream for a truly decadent and comforting dessert.

Frequently Asked Questions

Can I make this ahead of time?

Yes, absolutely. The baked muffins store well in an airtight container for up to 3 days. They also freeze brilliantly. I often make a double batch and freeze half for a later date. Just pop them in a freezer-safe bag once they’re completely cool.

Why did my muffins turn out dense and tough?

The most common reason for tough muffins is overmixing the batter. Once you combine the wet and dry ingredients, you only want to mix until they are just incorporated. A lumpy batter is a sign you’ve done it right! Overmixing develops too much gluten, which results in a chewy, dense texture instead of a light and fluffy one.

How do I store leftovers?

Store any leftover muffins in an airtight container at room temperature. They should stay fresh and moist for about 3 days. I would avoid storing them in the fridge, as it can dry them out more quickly.

Can I use regular yellow bananas instead of overripe ones?

You can, but the result won’t be quite as good. Overripe bananas (the ones with lots of brown and black spots) are significantly sweeter and have a higher moisture content. This contributes to a more flavourful and much moister muffin. If you only have yellow bananas, you might want to add an extra tablespoon of sugar to the recipe.

Can I use self-raising flour?

Yes, you can substitute self-raising flour for the plain flour. If you do, omit the baking powder and bicarbonate of soda from the recipe. I personally prefer the texture achieved with plain flour and separate raising agents as it gives me more control, but self-raising will work in a pinch.

Nutella Banana Muffins

Moist and fluffy banana muffins with a decadent Nutella swirl in every bite. An easy and delicious treat that's perfect for breakfast or a snack.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 308

Ingredients Method Notes

Ingredients

250 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
100 g caster sugar
50 g light brown soft sugar
2 large free-range eggs
120 ml vegetable or sunflower oil
1 tsp vanilla extract
3 large very ripe bananas (about 300g mashed)
150 g Nutella or other chocolate hazelnut spread

Method

Prepare Your Tin: Preheat your oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.
Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, caster sugar, and light brown sugar. Mixing them thoroughly now ensures an even rise later.
Mash the Bananas: In a separate medium bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly fine.
Mix Wet Ingredients: To the bowl with the mashed bananas, add the eggs, vegetable oil, and vanilla extract. Whisk everything together until it's well combined.
Combine Wet and Dry: Pour the wet banana mixture into the large bowl of dry ingredients. What works best for me is using a rubber spatula to gently fold the ingredients together. Stop as soon as you can no longer see big streaks of flour. Remember, a lumpy batter is your friend!
Fill the Cases: Divide the batter evenly between the 12 paper cases. An ice cream scoop is a great tool for this, as it helps keep the portions consistent. They should be about three-quarters full.
Add the Nutella: Add a heaped teaspoon of Nutella to the top of the batter in each muffin case.
Create the Swirl: Take a cocktail stick or a small skewer and gently swirl the Nutella into the top of the batter. The idea for this finishing touch came from watching a pastry chef in Florence; it looks so inviting and ensures you get Nutella in every bite. Two or three swirls are plenty – you want distinct ribbons, not a completely mixed-in effect.
Bake to Perfection: Bake in the preheated oven for 18-22 minutes. You can check if they're done by inserting a skewer into the cakey part of a muffin (avoid a Nutella swirl). If it comes out clean, they're ready.
Cool Down: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. They are best enjoyed warm.

I really hope you and your family enjoy these Nutella Banana Muffins as much as we do. They are such a simple joy to bake and even more of a joy to eat. If you’re looking for another fun baking project that everyone loves, this Giant Skillet Cookie Recipe is always a winner in my house. I’d love to hear how you get on with the muffins, so please feel free to leave a comment below and let me know! Happy baking.
– Marcus

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