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.
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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.
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
- 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.
- Add the dry ingredients: Gently stir in the flour, baking powder, cinnamon, nutmeg and salt until combined, being careful not to overmix.
- 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.
- 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.
- To make the topping: Dip the top of the cooled muffins into melted butter then immediately into a cinnamon-sugar mixture.
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.
"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:
- Nutella swirled banana bread
- Nutella filled cinnamon sugar pretzels
- Healthy banana muffins
- Dark chocolate nutella brownies
- Chocolate banana ice cream
Banana Nutella Muffins
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!
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Servings: 12 muffins
Calories: 208kcal
Ingredients
Banana Nutella Muffins
- ⅓ cup butter room temperature (vegan butter works too)
- ½ cup granulated sugar
- 2 very ripe bananas
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk (or dairy free milk)
- 1 ½ cups all-purpose flour (1:1 gluten free baking flour works too)
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup Nutella
Cinnamon Sugar Topping
- 4 tablespoons butter melted
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Recommended Equipment
- Muffin Tin
- Paper Muffin Liners
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.
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 31.1g | Protein: 3.2g | Fat: 8.4g | Cholesterol: 30.4mg | Sodium: 112mg | Fiber: 1.2g | Sugar: 16g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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