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Breakfast never tasted so good! These Banana Nutella Muffins are moist, full of banana flavor, and have a delicious creamy nutella center with a swirl of nutella on top. Make this banana nutella muffin recipe to go with your morning coffee for an at home bakery style treat!
Don’t stop here! For more banana recipes, try my chocolate chip banana muffins, banana bread with pecans (a crowd favorite) and chocolate chip banana bread!
Table of Contents
I cannot exclaim how excited I am to share this banana muffin recipe with you! This recipe features fluffy banana muffins with a swirl of nutella on top and a surprise nutella center that is so much fun to eat.
At first bite, you’re getting delicious banana flavor coupled with the chocolate hazelnut goodness that is nutella.
Can you tell that we love nutella in my house?
They’re incredible easy to make and are so much fun to eat (my son requests these muffins weekly). If you’re looking for a grab and go breakfast, brunch treat, or even a light dessert, make these moist banana muffins immediately!
Why You’ll Love Nutella Banana Muffins
- One word – nutella! Something remarkable happens when you mix bananas and the chocolate nutty goodness of nutella. It’s pure tastebud magic.
- Great way to use up overripe bananas! Step aside banana bread, ripe bananas can be used for muffins too!
- Bakery style muffins but at home! No need to stop by starbucks for your lemon loaf or pumpkin muffins, save time and money and make these moist muffins at home!
Key Ingredients and Substitutions
(full ingredient list and quantities in the recipe card below)
- Over-ripe bananas – this is key. The more ripe the banana, the more sweet they’ll be! If your bananas aren’t quite ripe enough, read this article on how to quickly ripen bananas.
- Nutella – I always have nutella in my house and sometimes eat it by the spoonful. However, any chocolate hazelnut spread will do. Use any leftover nutella to make my nutella beignets 🙂
- Sour Cream – sour cream adds moisture and flavor to the muffins and is a must for this recipe! Use full-fat sour cream that’s at room temperature when you’re ready to bake. If you don’t have sour cream, you can also use full fat greek yogurt.
- Cinnamon and Nutmeg – just a smidge of spice adds a ton of flavor to the muffins! The addition of cinnamon and nutmeg doesn’t make these muffins spicy, but gives them a more well rounded flavor that’s SO good.
- Vegetable Oil – have you ever had a baked good be nice and moist out of the oven and when it cools, it hardens? Welp, adding oil prevents that from happening. I used vegetable oil, but any flavorless oil will do (this includes canola oil, grapeseed oil, avocado oil etc.).
How to make Banana Nutella Swirl Muffins
Step 1: Line a 12-cup muffin pan with cupcake liners and then line another 12-cup muffin pan with 6 liners (this recipe makes 18 muffins). Add about 1 tbsp of nutella to each cupcake liner. Place in the freezer while you’re making the muffin batter.
Step Two: Mash bananas in a large mixing bowl, then add eggs, brown sugar, sugar, vegetable oil, sour cream, and vanilla extract. Use an electric hand mixer to mix everything together until smooth, about 3 minutes (it’s ok if a few little chunks remain).
Step Three: Whisk together the dry ingredients in a separate bowl – all purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Add to the wet ingredients and continue to mix until fully incorporated, about 30 seconds to 1 minute. Cover the batter with plastic wrap and allow it to sit for 1 hour at room temperature. At the 30 minute mark, preheat the oven to 375 degrees F.
Step Four: Once the hour is up, remove the muffin pans from the oven. Take the frozen nutella out of the muffin liner and fill the muffin cup 3/4 the way full with the batter. Place the frozen nutella into the batter and fill the muffin cup with batter until just full. Dollop about a teaspoon of nutella on top of the muffin and use a toothpick to gently swirl the nutella around.
Step Five: Repeat for the remaining muffin batter. Bake one pan at a time for 15-20 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the muffins to cool in the pan for at least 10 minutes prior to removing. Place on a wire rack to cool completely or enjoy immediately!
Tips for the BEST Muffins Ever
Use Room Temperature Ingredients: Allow ingredients like eggs and sour cream to come to room temperature before using. This helps them blend better and creates a smoother batter.
Measure Ingredients Accurately: Accurate measurements are crucial in baking. I recommend using a kitchen scale and using metric measurements, however if you don’t have a kitchen scale, here’s an article for how to measure ingredients properly.
Don’t Overmix the Batter: Overmixing can lead to dense muffins. Mix the batter just until the ingredients are just combined. It’s okay if there are a few lumps.
Preheat the Oven: Make sure your oven is fully preheated before putting the muffins in. I use an oven thermometer to ensure that my oven is preheated properly to the correct temperature. This ensures even baking and helps the muffins rise properly.
Test for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin – if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.
Storing Muffins
Believe it or not, banana muffins actually taste better the next day! Should you have any leftover muffins, store them in an airtight container at room temperature for up to 3-4 days.
To freeze muffins, allow them to cool completely, then individually wrap each muffin in plastic wrap or aluminum foil. Place the wrapped muffins in a resealable plastic freezer bag, remove excess air, and label the bag with the date before freezing for up to several months.
Recipe FAQs
An overripe banana will have been speckled with brown or black spots, the flesh of the banana will be mushy, and will have a sweet smell.
No, cold temperatures actually slow down the ripening process of bananas. Bananas are tropical fruits, and they are sensitive to temperature changes. When exposed to cold temperatures, the enzymes responsible for the ripening process become less active.
Yes, Nutella and banana make a delicious combination with the creamy, chocolate-hazelnut spread complementing the sweet and slightly tangy flavor of the banana. The creamy texture of Nutella and the softness of ripe bananas create a delightful contrast in both taste and mouthfeel.
You can but I don’t recommend it. Riper bananas add natural sweetness and moisture and while less ripe bananas can still be used, the muffins may have a milder banana flavor and slightly firmer texture.
Muffins typically last for 2 to 3 days at room temperature when stored in an airtight container. If you want to extend their shelf life, you can refrigerate them for up to a week or freeze them for several months. When freezing, ensure the muffins are well-wrapped to prevent freezer burn, and thaw them at room temperature or in the refrigerator when ready to eat.
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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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Banana Nutella Muffins
Equipment
- 2 12 cup Muffin Pan
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 (400 g) Bananas, (very ripe)
- 2 large (100 g) Eggs
- 3/4 cup (165 g) Brown Sugar
- 1/4 cup (50 g) Sugar
- 4 tbsps (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 a 12-cup muffin pan with cupcake liners and then line another 12-cup muffin pan with 6 liners (this recipe makes 18 muffins). Add about 1 tbsp of nutella to each cupcake liner. Place in the freezer while you're making the muffin batter.
- Mash bananas in a large mixing bowl, then add eggs, brown sugar, sugar, melted butter, vegetable oil, sour cream, and vanilla extract. Use an electric hand mixer to mix everything together until smooth, about 3 minutes (it's ok if a few little chunks remain).
- Whisk together the dry ingredients in a separate bowl – all purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Add to the wet ingredients and continue to mix until fully incorporated, about 30 seconds to 1 minute.
- Cover the batter with plastic wrap and allow it to sit for 1 hour at room temperature. At the 30 minute mark, preheat the oven to 375 degrees F.
- Once the hour is up, remove the muffin pans from the oven. Take the frozen nutella out of the muffin liner and fill the muffin cup 3/4 the way full with the batter. Place the frozen nutella into the batter and fill the muffin cup with batter until just full. Dollop about a teaspoon of nutella on top and use a toothpick to gently swirl the nutella around.
- Repeat for the remaining muffin batter. Bake one pan at a time for 15-20 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the muffins to cool in the pan for at least 10 minutes prior to removing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hiya! Thinking of making this recipe, and butter is listed in the ingredients but not the method. Does it go in the batter or just to line the cases/tin?
Hi! You add the melted butter along with the vegetable oil, brown sugar, sugar, and eggs in step 2. I hope that this helps!
Making these today; they look delicious! You recommend using a kitchen scale to weigh ingredients, but you don’t list the weights of the ingredients in the instructions! Something to consider for future recipe writing, I suppose. Thanks for the awesome recipe, though!
Hi Jillian, if you go to the recipe card, there’s a button underneath the ingredients that says “metric” just click on that and the units will be converted.