Banana Nutella Muffins

Name: Banana Nutella Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 cups (250 g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ⅔ cup (133 g) granulated sugar; ½ cup (118 ml) vegetable oil; 2 large eggs (room temperature); 1 teaspoon pure vanilla extract; 2 cups (300 g) mashed overripe bananas (3 medium bananas); ½ cup Nutella

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by Haley // April 10, 2025

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Ready in 30 minutes, banana nutella muffins are soft, sweet and super easy to make! The chocolate hazelnut swirl complements the sweet banana flavor perfectly. This is a quick afternoon snack to bake when the kids come home from school!

tabletop with banana nutella muffin cut in half on paper liner.

Take your banana bread game to the next level with these banana bread muffins, swirled with Nutella in every bite. Quick, easy, and ready in under 30 minutes, they make the perfect after-school snack or countertop treat for the week. If you’re a fan of that chocolate-hazelnut goodness, this one’s for you! up next, try these salted nutella blondies.

Table of Contents

Why You’ll Love This Recipe

Ready in 30 minutes. This treat is ready in no time at all (just like peanut butter nutella cookies).
Delicious flavor combo. Banana and Nutella taste simply delicious together! The swirl of Nutella guarantees that it doesn’t overwhelm the tastebuds.
No special equipment needed. Only mixing bowls and a muffin tin needed to make this easy recipe.
Super moist and flavorful. The banana guarantees extra moisture and natural sweetness while the Nutella adds a pop of chocolate-hazelnut flavor.

Ingredient Notes

tabletop with bowls of ingredients to make banana nutella muffins.

Mashed bananas: Overripe bananas with brown spots are best to use for baking. They add the most moisture and banana flavor.
Nutella: This chocolate hazelnut spread is swirled into the muffin batter.
Vegetable oil: To keep a light and tender texture, vegetable oil is preferred.
Baking soda and baking powder: These leavening agents help the muffins rise and become fluffy. Check that they are fresh and not expired for the best results.
Eggs: Use room temperature eggs to help bind the ingredients.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Add some mix-ins. Stir in 1/2 cup chopped nuts, such as hazelnuts or walnuts. Another option is to add more chocolate! Stir in 1/2 cup semisweet chocolate chips after adding the flour mixture to the wet ingredients. Peanut chips would also taste delicious.

Make mini muffins. Use a mini muffin pan and fill each cup 2/3 full. Add a generous 1/2 teaspoon nutella to each muffin. Bake at 400℉ for 8 to 10 minutes.

Bake a small batch. Cut all the ingredients in half to yield 6 muffins.

How to Make Banana Nutella Muffins

Whisk together the dry ingredients—flour, baking soda, baking powder and salt.
Mix together the wet ingredients—vegetable oil, sugar, eggs and vanilla. Stir in the mashed bananas.
Add the dry ingredients to the wet ingredients. Stir just until combined.
Divide batter among a 12-cup muffin tin. Add 2 teaspoons Nutella to each muffin and use a toothpick to swirl it into the batter. Bake at 400℉ for 16 to 18 minutes. Cool muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.

Expert Tips

Use overripe bananas and brown spots on the peel. When the bananas are super ripe, they are super soft and contain extra moisture. Plus, they have more flavor and sweetness, which makes the muffins taste better!

Swirl the Nutella into the batter. Add a dollop to the batter in each muffin cup. Use a toothpick to mix the Nutella into the batter (don’t over-stir).

Measure the flour properly. To avoid dense or dry muffins, be sure to measure the flour using a kitchen scale or the spoon and level method. Don’t scoop the flour directly out of the bag, which adds more flour into the cup.

tabletop with banana nutella muffin cut in half on a paper liner next to a muffin tin and more muffins.

Make Ahead and Storage Tips

Make ahead the muffins a day before serving. Similar to banana bread, these muffins taste better the next day.

Store cooled muffins in an airtight container at room temperature for up to 5 days.

Freeze muffins after they have cooled completely. Individually wrap them in plastic wrap to avoid freezer burn. Store in an airtight container or freezer bag in the freezer. Defrost at room temperature.

Recipe FAQ

Can I make this as a loaf?

I have not tested this recipe in a loaf pan. If you attempt it, use an 8×4 loaf pan and bake at 350℉ for 40 to 50 minutes.

How do you mash bananas?

Peel the bananas and place them in a bowl. Use a fork to press down and mash the bananas. Continue until the mixture is soft and there are a few small chunks.

How do you make muffins moist?

Use the right ingredients that are properly measured. Overripe bananas guarantee moist muffins while vegetable oil helps muffins maintain their moisture. Also, be sure to measure the flour properly. To much flour leads to a dry, dense texture.