Breakfast just got a lot more exciting. These Banana Nutella Muffins are tender, richly banana-flavored, and hide a creamy Nutella center with a pretty Nutella swirl on top. They bake up like an at-home bakery treat—perfect with morning coffee, for brunch, or as an easy dessert.
If you love banana baked goods, you might also enjoy the chocolate chip banana muffins, banana bread with pecans, and chocolate chip banana bread featured elsewhere on this site.
Table of Contents
- Why You’ll Love Nutella Banana Muffins
- Key Ingredients and Substitutions
- How to make Banana Nutella Swirl Muffins
- Tips for the BEST Muffins Ever
- Storing Muffins
- Recipe FAQs
- More Muffin Recipes
- Banana Nutella Muffins Recipe
I’m excited to share this easy banana muffin recipe. Each muffin is soft and moist with true banana flavor, a hidden Nutella center, and a decorative swirl on top. Kids and adults love the surprise filling—my family asks for these regularly.
These muffins are quick to assemble and bake, and they’re an excellent way to use overripe bananas. They work well as a grab-and-go breakfast or a crowd-pleasing addition to brunch.
Why You’ll Love Nutella Banana Muffins
- Nutella plus banana: The combination of ripe banana and chocolate-hazelnut spread is irresistible—creamy, sweet, and comforting.
- Perfect way to use overripe bananas: If your bananas are falling apart, transform them into bakery-style muffins rather than letting them go to waste.
- Restaurant-style at home: These muffins look and taste like something from a bakery, but they’re simple enough to make in your own kitchen.
Key Ingredients and Substitutions
(Full ingredient amounts are listed in the recipe card below.)
- Very ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for brown-speckled skins and soft flesh.
- Nutella (or another chocolate hazelnut spread): Nutella gives both the melted center and the decorative swirl on top. Any similar spread will work.
- Sour cream: Adds moisture and tenderness. Full-fat sour cream at room temperature creates the best texture; full-fat Greek yogurt can be substituted.
- Oil: A neutral-flavored oil (vegetable, canola, or grapeseed) keeps muffins moist even after cooling—avoid using only butter if you want softer crumbs.
- Warm spices: A pinch of cinnamon and nutmeg enhances the banana flavor without making the muffins spicy.
How to make Banana Nutella Swirl Muffins
Step 1: Line a 12-cup muffin pan and a half-size pan (or use two pans) to yield about 18 muffins. Spoon ~1 tablespoon of Nutella into each liner and freeze these dollops while you prepare the batter.
Step 2: Mash the bananas in a large bowl, then add eggs, brown sugar, granulated sugar, melted butter, vegetable oil, sour cream, and vanilla. Beat briefly with a hand mixer until mostly smooth—small lumps are fine.
Step 3: Whisk the dry ingredients—all-purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Stir the dry mix into the wet ingredients until just combined, about 30–60 seconds. Cover the batter and let it rest at room temperature for 1 hour. Preheat the oven to 375°F (190°C) halfway through the rest time.
Step 4: Remove the frozen Nutella pieces from the liners. Fill each muffin cup about three-quarters full with batter, press a frozen Nutella piece into the center, then top with a little more batter so cups are almost full. Add ~1 teaspoon of Nutella on top of each muffin and use a toothpick to create a gentle swirl.
Step 5: Bake one pan at a time for 15–20 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Let muffins cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling or enjoy warm.
Tips for the BEST Muffins Ever
Room temperature ingredients: Bring eggs and sour cream to room temperature so they blend smoothly into the batter.
Measure accurately: Baking is precise—use a kitchen scale for best results or measure carefully by volume.
Don’t overmix: Stir only until the dry and wet ingredients are combined to keep the muffins light and tender.
Preheat the oven: Make sure your oven reaches 375°F before baking so the muffins rise evenly.
Check doneness: Test with a toothpick; a few moist crumbs are okay, but avoid wet batter.
Storing Muffins
These banana muffins often taste even better the next day. Store leftovers in an airtight container at room temperature for 3–4 days. To freeze, cool completely, wrap each muffin individually, place in a freezer bag, and freeze for up to several months. Thaw at room temperature or in the refrigerator before serving.
Recipe FAQs
An overripe banana will have brown or black spots on the peel, very soft flesh, and a pronounced sweet aroma—ideal for baking.
No. Cold temperatures slow ripening. Keep bananas at room temperature to encourage ripening.
Absolutely. The chocolate-hazelnut spread pairs beautifully with the sweet, creamy flavor of ripe bananas.
You can, but very ripe bananas produce the best sweetness and moisture. Less ripe fruit will yield a milder banana flavor and firmer texture.
At room temperature in an airtight container, muffins keep for 2–3 days. Refrigerate to extend to about a week, or freeze for several months.
More Muffin Recipes
- Bakery Style Blueberry Muffins
- Coffee Cake Muffins
- Bakery Style Chocolate Chip Muffins
- Triple Chocolate Muffins
- Corn Muffins with Cinnamon Maple Butter
- Lemon Poppyseed Muffins
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Banana Nutella Muffins
Moist banana muffins with a creamy Nutella center and a Nutella swirl on top—bakery-style at home.
By Britney Brown-Chamberlain
Prep: 25 mins • Cook: 15 mins • Resting Time: 1 hr • Total: 1 hr 10 mins
Servings: 16 muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking soda
- 1/2 tsp (1 g) cinnamon
- 1/8 tsp (0.25 g) nutmeg
- 1/2 tsp (3 g) kosher salt
- 4 very ripe bananas (about 400 g)
- 2 large eggs (100 g)
- 3/4 cup (165 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (56 g) salted butter, melted
- 1/4 cup (60 g) vegetable oil
- 2/3 cup (180 g) sour cream
- 1 tsp (4 g) vanilla extract
- 2 cups (600 g) Nutella
Instructions
- Line muffin pans for 18 muffins. Spoon about 1 tbsp Nutella into each liner and freeze while you make the batter.
- Mash bananas in a large bowl. Add eggs, brown sugar, granulated sugar, melted butter, oil, sour cream, and vanilla. Beat with a hand mixer until mostly smooth.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt. Fold the dry mix into the wet until just combined.
- Cover the batter and let it rest at room temperature for 1 hour. Preheat oven to 375°F (190°C) after 30 minutes.
- Remove frozen Nutella pieces from liners. Fill each cup 3/4 full with batter, press in a frozen Nutella piece, and top with more batter. Add a teaspoon of Nutella on top and swirl gently with a toothpick.
- Bake one pan at a time for 15–20 minutes until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a rack.
Notes
Room temperature ingredients: Bring eggs and sour cream to room temperature for a smoother batter. Don’t overmix: Stir just until combined to keep muffins tender.
Nutrition (approx.)
Calories: 421 kcal • Carbs: 56 g • Protein: 5 g • Fat: 20 g • Saturated Fat: 14 g • Sugar: 37 g
Nutrition information is an approximation.