This post may contain affiliate links. Read our disclosure policy.

Light and tender banana nutella muffins are a simple (one bowl!) recipe with a rich, hazelnut surprise inside. They’re extra moist and the perfect recipe for kiddos!

Love muffins? You have to try mini chocolate chip muffins, banana blueberry muffins, or coffee cake crumb muffins. Or try any of our gluten-free muffins.

two banana nutella muffins stacked on top of each other and the top one has a bite taken out so you can see the gooey nutella inside

I love making muffins. Aside from chocolate chip pudding cookies, I think it’s my favorite type of recipe to make. They’re pretty fool proof the majority of the time and they can brighten a morning like no other.

Are Banana and Nutella Good Together?

Banana and nutella is an incredible combo. Nutella is a chocolate hazelnut spread and banana just goes so well with chocolate and nuts. I love it so much I made a nutella banana bread too.

But if you’re not feeling the chocolate hazelnut combo, we have plain healthy banana muffins and banana blueberry muffins bursting with fresh fruit.

a banana nutella muffin with a bite taken out sitting inside a paper muffin liner with more muffins surrounding it

Ingredient Notes and Substitutions

  • Butter: room temperature butter that’s been sitting out for an hour or so. We also tested this with vegan butter and it was delicious.
  • Granulated sugar: A simple, white granulated sugar is great, but you could also use coconut sugar. Just note the finished muffins will be a little darker.
  • Ripe bananas: They should have brown spots all over them.
  • Egg: you only need one egg here. We haven’t tested it but a flax egg would probably work.
  • Vanilla extract
  • Milk: either cow’s milk or a plant-based milk like almond milk are both great options
  • All-purpose flour: Make sure you measure your flour correctly using the spoon and level method! We also tested this with a 1:1 gluten free baking flour (We used Bob’s Red Mill) and it turned out great.
  • Spices: cinnamon and salt
  • Baking powder: this give the muffins height and reacts and helps them rise. It has sodium and an acid in it so all it needs it liquid added to react and rise.

How to Make Banana Nutella Muffins

collage of two steps showing how to make banana muffin batter
step by step pictures showing how to stuff nutella in banana muffins
  1. Mix the wet ingredients: Beat the butter and sugar together then beat in the bananas, egg, vanilla and milk, scraping down the sides of the bowl as needed.
  2. Add the dry ingredients: Gently stir in the flour, baking powder, cinnamon, nutmeg and salt until combined, being careful not to overmix.
  1. Layer the muffin batter and nutella: Spoon a heaping tablespoon of the batter into each prepared muffin cup. Next, add a heaping teaspoon of Nutella in the center and spoon another tablespoon of batter on top.
  2. Bake: Bake at 425°F for five minutes then reduce temperature to 350°F and bake for an additional 11-13 minutes, or until tops are set and a toothpick inserted in the center comes out with few crumbs.
  3. To make the topping: Dip the top of the cooled muffins into melted butter then immediately into a cinnamon-sugar mixture (we use the perfect cinnamon sugar ratio!).

Prefer to watch instead of read?

Molly’s muffin tips:

  • Rip bananas: Make sure your bananas are super ripe. It makes the muffin batter so smooth and so moist when they come out of the oven.
  • High heat at first: I always like to bake my muffin recipe at high heat at first and these Nutella filled banana muffins are no different. The high heat makes the muffins rise quickly (bakery style) and then you turn the oven down to bake them all the way through. Perfect I tell ya.
  • Don’t forget the cinnamon sugar topping: Once you pull them out it’s time to add the finishing touches. A dip in melted butter and a coating of cinnamon sugar. It creates the best texture and a small pop of flavor. Plus it looks really pretty.

How can I make my muffins light and fluffy?

My number one tip for light and fluffy muffins is not to overmix the batter. Mix until it’s just combined, nothing more. The other way to to not overbake the batter.

a hand picking up a nutella stuffed banana muffin up off a table

“I hate a surprise dollop of Nutella,” said no one ever.  If you make this recipe, I’d love for you to give it a star rating below. You can also tag me on Instagram so I can see it!

More banana and nutella recipes:

Tap stars to rate!
4.50 from 6 votes

Banana Nutella Muffins

Prep: 15 minutes
Cook: 15 minutes
Total: 35 minutes
Light and tender banana nutella muffins are a simple (one bowl!) recipe with a rich, hazelnut surprise inside. They're extra moist and the perfect recipe for kiddos!

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 12 muffins

Ingredients

Banana Nutella Muffins

  • 1/3 cup butter room temperature (vegan butter works too)
  • 1/2 cup granulated sugar
  • 2 very ripe bananas
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (or dairy free milk)
  • 1 1/2 cups all-purpose flour (1:1 gluten free baking flour works too)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp salt
  • 1/3 cup Nutella

Cinnamon Sugar Topping

  • 4 tablespoons butter melted
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions 

Banana Nutella Muffins

  • Preheat the oven to 425°F. Spray the muffin pan with non-stick cooking pray. Set aside.
  • Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together in a large bowl in medium speed until creamed, about 3 minutes. Beat in the bananas, egg, vanilla and milk, scraping down the sides of the bowl as needed. Using a wooden spoon or large rubber spatula, gently stir in the flour, baking powder, cinnamon and salt until combined, being careful not to overmix.
  • Spoon a heaping tablespoon of the batter into each prepared muffin cup. Layer each with one heaping teaspoon of Nutella in the center and spoon another tablespoon of batter on top.
  • Bake at 425°F for five minutes then reduce temperature to 350°F and bake for an additional 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out with few crumbs. Allow to cool for five minutes in the pan.

Cinnamon Sugar Topping

  • Melt the butter in a small bow. In a separate small bowl, mix the cinnamon and sugar together. Dip the top of the cooled muffin into the melted butter then immediately in the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to coat the top well. Set upright on a cooling rack to cool completely. Keep muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days and in the freezer for up to one month.
Last step! If you make this, please leave a review letting us know how it was!

Video

Equipment

  • Muffin Tin
  • Paper Muffin Liners

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 31.1g | Protein: 3.2g | Fat: 8.4g | Cholesterol: 30.4mg | Sodium: 112mg | Fiber: 1.2g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating