There’s something wonderfully comforting about the aroma of banana bread baking, but sometimes we need that same cosiness in a more portable, individual form. That’s where these Nutella Banana Muffins come in. They take all the moist, tender goodness of a classic banana loaf and introduce a rich, decadent swirl of chocolate hazelnut spread right through the middle. My kids absolutely devour this every time I make it, and honestly, the adults are just as enthusiastic.

What makes this particular recipe so special is the balance. We’ve ensured the muffin batter itself is soft and fragrant with banana, but not overly sweet. This allows the glorious, nutty richness of the Nutella to be the star. The tops bake to a beautiful golden brown with a slight crust, giving way to an incredibly light and fluffy interior. Each bite gives you that perfect combination of fruity cake and molten chocolate hazelnut.

These sweet muffins are ideal when you want a treat that feels a little bit special but comes together with minimal fuss. They work beautifully for a weekend breakfast, an afternoon pick-me-up with a cup of tea, or as a welcome addition to any lunchbox. They are a brilliant way to use up those overripe, spotty bananas sitting in your fruit bowl, transforming them into something truly delightful.

Recipe Overview

These Nutella Banana Muffins deliver a moist, tender crumb packed with sweet banana flavour, perfectly complemented by generous swirls of rich chocolate hazelnut spread. The batter is straightforward to prepare, relying on the classic muffin method of combining wet and dry ingredients separately to ensure a light texture. After testing this recipe five times, I finally got the batter consistency just right to hold the Nutella swirl without it sinking completely to the bottom. Expect a beautiful dome and a wonderfully fragrant kitchen.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty: Easy

Why You’ll Love These Nutella Banana Muffins

• Genuine Flavour: This recipe focuses on real ingredients. You get the authentic sweetness from very ripe bananas, which pairs beautifully with the deep, roasted hazelnut and cocoa notes from the Nutella. The touch of vanilla and brown sugar adds a lovely caramel undertone.
• Ready in Under 40 Minutes: From gathering your ingredients to pulling a tray of warm, golden muffins out of the oven, the whole process takes about 35 minutes. It’s a rewarding bake that doesn’t demand your entire afternoon.
• Flexible Recipe: Feel free to add 75g of chopped walnuts or pecans for a bit of crunch, or throw in a handful of chocolate chips for an even more decadent treat. You can also experiment with different chocolate spreads if you have a local favourite.
• Great for Breakfast or Snacks: These muffins are a fantastic grab-and-go breakfast on busy mornings. They are also a substantial snack for after school or work and always get compliments when shared with friends over coffee.
• Family Tested: This is one of the most requested bakes in my house. The combination of banana and chocolate hazelnut is a guaranteed hit with both children and adults, making them a staple in my baking repertoire.

Nutella Banana Muffins

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, use bananas that are very ripe – the spottier, the better! They are sweeter and much easier to mash, contributing maximum flavour and moisture to the muffins. I always use the original Nutella for its iconic flavour, but any good quality chocolate hazelnut spread will work well here.

• 250g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp salt
• 100g caster sugar
• 50g light brown soft sugar
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or sunflower oil)
• 1 tsp vanilla extract
• 3 large, very ripe bananas (about 350g, peeled)
• 150g Nutella or other chocolate hazelnut spread

Ashley’s Tip: For a more defined pocket of Nutella rather than a full swirl, spoon 12 teaspoons of Nutella onto a parchment-lined plate and freeze for 15-20 minutes. You can then push one frozen dollop into the centre of each muffin before baking.

How to Make Nutella Banana Muffins

The key to light and fluffy muffins is to avoid overworking the batter. We’re going to gently fold the dry and wet ingredients together until they are just combined. A few lumps are perfectly fine and are the sign of a tender muffin to come!

1. Prepare Your Tin: First things first, preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases and set it aside.
2. Mix the Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, caster sugar, and light brown soft sugar. Whisking helps to evenly distribute the raising agents and break up any clumps.
3. Mash the Bananas: In a separate, larger bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly acceptable.
4. Combine the Wet Ingredients: To the bowl with the mashed bananas, add the eggs, vegetable oil, and vanilla extract. Whisk everything together until it’s well combined and looks uniform.
5. Fold it All Together: Pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or a large metal spoon, gently fold the mixture together until you can no longer see big streaks of flour. Be careful not to overmix! I find that about 10-12 folds is usually enough. The batter will be thick and a bit lumpy.
6. Fill the Muffin Cases: Divide the batter evenly among the 12 prepared paper cases. An ice cream scoop is a great tool for this, as it ensures each muffin is roughly the same size. They should be about three-quarters full.
7. Add the Nutella: Dollop a generous teaspoon (about 12-15g) of Nutella onto the top of the batter in each muffin case. You can slightly warm the Nutella in the microwave for 10-15 seconds to make it easier to spoon.
8. Create the Swirl: Take a cocktail stick or a thin skewer and gently swirl the Nutella into the muffin batter two or three times. This creates that lovely marbled effect without fully mixing it in.
9. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they are risen, golden brown, and a skewer inserted into the cakey part (avoiding the Nutella) comes out clean.
10. Cool Down: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once cooled.

Tips From My Kitchen

• Room Temperature Ingredients: Using room temperature eggs is important. They emulsify more easily into the batter, creating a smoother, more uniform texture and a better rise. If your eggs are cold, you can place them in a bowl of warm water for 5-10 minutes.
• The Secret to Fluffy Muffins: I learned that the ‘muffin method’—mixing wet and dry separately then folding—is crucial. Overmixing develops gluten in the flour, which leads to tough, dense muffins instead of light, tender ones. Stop folding as soon as the flour is incorporated. A lumpy batter is a good thing! The technique is central to many classic bakes, often explained on sites like BBC Good Food.
• Make-Ahead Prep: If you’re short on time, you can pre-mix the dry ingredients and store them in an airtight container for up to a week. When you’re ready to bake, just mix your wet ingredients and combine.
• Storage Solutions: These muffins will stay fresh in an airtight container at room temperature for up to 3 days. They also freeze exceptionally well. Place them in a single layer in a freezer-safe bag or container and they’ll keep for up to 3 months. To serve, simply thaw at room temperature or warm gently in the microwave.

Equipment You’ll Need

• 12-hole standard muffin tin
• Paper muffin cases
• Two large mixing bowls
• Whisk
• Rubber spatula
• Wire cooling rack

Delicious Variations to Try

While this recipe is wonderful as it is, it’s also a great base for a few simple tweaks. Here are some ideas I’ve tried:

• Add Some Crunch: For extra texture, fold in 75g of toasted, chopped hazelnuts or walnuts along with the dry ingredients. The nuts echo the flavour of the Nutella and add a lovely bite.
• Double Chocolate Dream: If you’re a true chocolate lover, add 100g of milk or dark chocolate chips to the batter. This makes the muffins even more rich and indulgent.
• Alternative Spreads: This recipe works wonderfully with other spreads. Try swapping the Nutella for Biscoff spread for a caramelised-biscuit flavour, or use a good quality peanut butter for a classic banana-peanut butter combination.

What to Serve With Nutella Banana Muffins

These muffins are a complete treat on their own, especially when they’re still a little bit warm and the Nutella is gooey. Here are a few serving suggestions:

• A Simple Cuppa: A hot cup of tea or coffee is the classic companion. For a refreshing change on a sunny day, an Instant Coffee Iced Coffee is a brilliant choice.
• For the Kids: A tall, cold glass of milk is the perfect partner for these sweet muffins, making for a fantastic after-school snack.
• As a Dessert: To turn these muffins into a proper dessert, warm one slightly in the microwave for 20 seconds and serve it with a scoop of vanilla bean ice cream. The contrast between the warm muffin and cold ice cream is divine.

Frequently Asked Questions

Nutella Banana Muffins

Delicious and easy-to-make muffins combining the sweetness of ripe bananas with a rich Nutella swirl. A perfect grab-and-go breakfast or satisfying snack, ready in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 315

Ingredients Method Notes

Ingredients

  

• 250 g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp salt
• 100 g caster sugar
• 50 g light brown soft sugar
• 2 large free-range eggs at room temperature
• 120 ml vegetable oil or sunflower oil
• 1 tsp vanilla extract
• 3 large very ripe bananas (about 350g, peeled)
• 150 g Nutella or other chocolate hazelnut spread
• Genuine Flavour: This recipe focuses on real ingredients. You get the authentic sweetness from very ripe bananas which pairs beautifully with the deep, roasted hazelnut and cocoa notes from the Nutella. The touch of vanilla and brown sugar adds a lovely caramel undertone.
• Ready in Under 40 Minutes: From gathering your ingredients to pulling a tray of warm golden muffins out of the oven, the whole process takes about 35 minutes. It’s a rewarding bake that doesn’t demand your entire afternoon.
• Flexible Recipe: Feel free to add 75g of chopped walnuts or pecans for a bit of crunch or throw in a handful of chocolate chips for an even more decadent treat. You can also experiment with different chocolate spreads if you have a local favourite.
• Great for Breakfast or Snacks: These muffins are a fantastic grab-and-go breakfast on busy mornings. They are also a substantial snack for after school or work and always get compliments when shared with friends over coffee.
• Family Tested: This is one of the most requested bakes in my house. The combination of banana and chocolate hazelnut is a guaranteed hit with both children and adults making them a staple in my baking repertoire.

Method

 

1. Prepare Your Tin: First things first, preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases and set it aside.
2. Mix the Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, caster sugar, and light brown soft sugar. Whisking helps to evenly distribute the raising agents and break up any clumps.
3. Mash the Bananas: In a separate, larger bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly acceptable.
4. Combine the Wet Ingredients: To the bowl with the mashed bananas, add the eggs, vegetable oil, and vanilla extract. Whisk everything together until it's well combined and looks uniform.
5. Fold it All Together: Pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or a large metal spoon, gently fold the mixture together until you can no longer see big streaks of flour. Be careful not to overmix! I find that about 10-12 folds is usually enough. The batter will be thick and a bit lumpy.
6. Fill the Muffin Cases: Divide the batter evenly among the 12 prepared paper cases. An ice cream scoop is a great tool for this, as it ensures each muffin is roughly the same size. They should be about three-quarters full.
7. Add the Nutella: Dollop a generous teaspoon (about 12-15g) of Nutella onto the top of the batter in each muffin case. You can slightly warm the Nutella in the microwave for 10-15 seconds to make it easier to spoon.
8. Create the Swirl: Take a cocktail stick or a thin skewer and gently swirl the Nutella into the muffin batter two or three times. This creates that lovely marbled effect without fully mixing it in.
9. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they are risen, golden brown, and a skewer inserted into the cakey part (avoiding the Nutella) comes out clean.
10. Cool Down: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once cooled.

Notes

For extra texture, add 75g of chopped walnuts or chocolate chips. Store in an airtight container at room temperature for up to 3 days.

I really hope you enjoy making these Nutella Banana Muffins. They are such a joy to bake and even more of a joy to eat, bringing together two classic flavours in one perfect bite. They’re a simple pleasure that feels like a real treat. If you’re looking for another delightful sweet recipe, you might also like my Carrot Halwa Recipe. Let me know how your muffins turn out in the comments below – I love hearing from you! Happy baking!
– Ashley Rivera