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The Nutella-banana muffins on a white marble tray with a spoonful of Nutella and white flowers around it.
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Nutella-Banana Muffins

Make your next brunch party extra decadent and tasty with these easy Nutella-banana muffins! These moist, soft and fluffy muffins are bursting with fresh banana flavor with a chocolatey, creamy swirl of Nutella in every delicious bite. You'll never need another banana muffin recipe again -- you can't beat these favorite Nutella muffins. 
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 242kcal

Equipment

  • Mixing bowls
  • Muffin pan
  • Muffin paper liners
  • Toothpick or skewer
  • Wire cooling rack

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs room temperature
  • 1 cup mashed bananas about 3 bananas
  • 1 cup whole milk room temperature
  • ¼ cup vegetable oil
  • ¼ cup melted salted butter
  • 2 teaspoons vanilla extract or paste
  • 6 tablespoons Nutella

Instructions

  • Heat oven to 425 degrees and place paper liners in a muffin tray. Set aside.
  • In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, salt, baking soda and baking powder until well combined. Some lumps will be unavoidable, but try to break up any big brown sugar lumps. 
  • In a separate large mixing bowl, whisk together eggs, mashed bananas, whole milk, vegetable oil, melted butter and vanilla extract until combined.
  • Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK. The batter won't be perfectly smooth.
  • Spoon the batter into baking liners so that they're ¾ full. Dollop about ½ tablespoon Nutella on top of each muffin. Using a toothpick or skewer, swirl the Nutella around the batter.
  • Place the muffin pan in the 425-degree oven. Keeping the oven closed, immediately turn oven temperature to 350 degrees. Bake until a toothpick comes out clean on the muffin part, about 20 minutes. Remove from oven and place the baked muffins on a wire rack to cool. Enjoy!

Video

Notes

  • For altitude at 5,280 feet, I reduced the baking soda to ⅞ teaspoon and the baking powder to ⅞ teaspoon. I made no other adjustments.
  • Do not overmix. This can lead to tough muffins. As soon as the batter comes together, stop folding.
  • Slightly warm the Nutella before swirling. While this step is optional, it makes swirling a bit easier. Just pop the Nutella in the microwave for a few seconds. We don’t need it to be piping hot – just warm enough to make it a bit runnier.
  • Follow the proper measuring technique. Do not scoop the measuring cup into the flour. That pack in too much flour and can throw off the recipe. Instead, spoon the flour into the measuring cup and then level with a spoon.
  • These muffins are delicious at room temperature, but they’re even better warm. While microwave times vary, about 10 seconds does the trick for me.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1muffin | Calories: 242kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 377mg | Potassium: 185mg | Fiber: 2g | Sugar: 22g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg