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These banana Nutella muffins are absolutely divine. Each banana muffin is filled with rich Nutella, and then even more Nutella is swirled on top. Plus, they are made in one bowl, and you don’t even need a mixer!

Close-up of a banana Nutella muffin with a bite taken out, revealing a warm gooey Nutella center, surrounded by more muffins, fresh bananas, and a small bowl of Nutella in the background

If you loved my Nutella muffins, but have a bunch of super ripe bananas on your counter, then you have to try these banana Nutella muffins!

For these muffins, you can use store bought Nutella, or make your own homemade vegan hazelnut spread! 

Ingredients Needed

Overhead view of banana nutella muffin ingredients arranged on a light blue tile surface, including flour, melted butter, Nutella, brown sugar, white sugar, eggs, bananas, vanilla extract, and leavening agents
  • Bananas: Make sure you’re using ripe bananas with a bunch of freckles and brown spots! They’re easier to mash and they taste sweeter. In a pinch I’ve made banana muffins with medium ripeness bananas (think, a regular yellow banana you’d snack on), and they were not nearly as good!
  • Nutella: You can use regular Nutella or a vegan hazelnut spread. 
  • Butter: Feel free to use regular butter or dairy-free butter, the muffins have been tested with both!

Step by Step Instructions

Overhead view of wet banana muffin batter being whisked in a large white ceramic bowl, showing a smooth, pale golden mixture with a stainless steel whisk

Whisk all the wet ingredients together.

Overhead view of thick banana muffin batter folded together in a large white ceramic bowl with a rubber spatula, ready to be portioned into a muffin tin

Add in dry ingredients!

Overhead view of a silver muffin tin lined with white paper liners, each filled with banana batter and topped with a dollop of Nutella before swirling

Scoop Nutella onto the batter.

Close-up overhead view of muffin tin filled with banana batter swirled with Nutella in a marbled chocolate pattern, ready to go into the oven

Add more muffin batter on top, then swirl melted nutella into each muffin and bake!

Measuring Out Mashed Bananas

Since bananas vary in size, it’s super important that once you’ve mashed up your banana, you re-measure it. You might have a little bit more than 1 ½ cups of mashed banana, and we don’t want to add that to the muffin batter! 

You can discard any extra mashed banana or add it to something like my banana chia pudding!

Close-up of two banana Nutella muffins stacked in a white paper liner, showing a golden brown domed top with chocolate swirls, surrounded by more muffins and bananas

Expert Tips

  • I always recommend using a kitchen scale to weigh out your ingredients! It’s super easy to add too much flour if you’re using measuring cups, which will make your muffins dry and dense.
  • No kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
  • When adding the scoop of Nutella to each muffin liner, make sure the scoop stays in the middle and doesn’t touch the edges so it doesn’t burn and stays gooey in the middle of each muffin.

More Recipes You’ll Love

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

Close-up of a banana Nutella muffin with a bite taken out, revealing a warm gooey Nutella center, surrounded by more muffins, fresh bananas, and a small bowl of Nutella in the background
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Banana Nutella Muffins

Gabby Kislanko
These banana Nutella muffins are absolutely divine. Each banana muffin is filled with rich Nutella, and then even more Nutella is swirled on top. One bowl, no mixer!
Prep Time: 15 minutes
Cook Time: 1 hour
Bake: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 muffins
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Ingredients
 

  • ½ cup (105 g) butter (dairy free or regular), melted
  • 2 eggs
  • 1½ cup (350 g) ripe mashed bananas (3-4 ripe bananas)
  • 1 tsp vanilla extract
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50) granulated white sugar
  • 1 tsp baking soda
  • 1⅔ cup (210 g) all-purpose flour
  • ½ tsp salt
  • ¾ cup cup + 2tbsp nutella or vegan chocolate hazelnut spread

Instructions
 

  • Preheat the oven to 350°F and line a muffin tin with 12 liners.
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
  • Whisk in sugar.
  • Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
  • Pour in the flour, salt, and baking soda, then whisk.
  • Add a little bit of muffin batter to the bottom of each muffin liner (around 1½ Tablespoons). Add a 2 teaspoon-sized scoop of Nutella on top, trying to keep it in the center and away from the edges.
  • Add more muffin batter on top of the nutella, filling the muffin tins all the way to the top of the liners. Repeat with the remaining muffin liners until all batter is gone.
  • Melt 2 Tablespoons of chocolate hazelnut spread in a small microwave safe bowl until it's runny. Drizzle about ¼ teaspoon on top of each muffin and use a toothpick to gently swirl it around the top.
  • Bake the muffins for 15-21 minutes or until a toothpick inserted just off-center (not in the middle where the nutella is) comes out clean.
  • Let them cool in the tin for 5 minutes then transfer to a cooling rack.

Equipment

Whisk
Muffin tin
Muffin tin

Notes

Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.
Chocolate Hazelnut Spread: You can use traditional Nutella if not making these muffins dairy free, or you can use vegan chocolate hazelnut spread or homemade vegan nutella
Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.
Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months.  When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.
Calories: 299kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 267mg, Potassium: 180mg, Fiber: 2g, Sugar: 25g, Vitamin A: 52IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.