Banana Nutella Muffins: The Ultimate Guide

Who doesn’t love the combination of rich, creamy Nutella and sweet bananas? Imagine sinking your teeth into a soft, fluffy muffin filled with these irresistible flavors. These Banana Nutella Muffins are not only delicious but also incredibly easy to make.

If you’re a fan of quick, homemade treats, this recipe is for you! Whether it’s for breakfast, a snack, or dessert, these muffins hit the spot every time. Plus, they’re perfect for anyone looking to use up ripe bananas in a fun and tasty way.

Ready to whip up a batch of these crowd-pleasers? Let’s get baking! You’ll be amazed at how simple they are to create, and your kitchen will smell divine.

Why You’ll Love This Recipe

• Moist and Tender Texture: The combination of mashed bananas and Nutella creates a rich, moist muffin.
• Bursting with Nutella Flavor: A generous swirl of Nutella in each muffin gives you that irresistible chocolate-hazelnut goodness in every bite.
• Easy to Make: This recipe uses simple, everyday ingredients, and the process is straightforward, even for beginners.
• Versatile: You can easily swap ingredients to make it gluten-free or dairy-free. Plus, we’ll share variations like adding chocolate chips or nuts.

Ingredients

To make 12 Banana Nutella Muffins, you’ll need:

• Bananas (3 medium, overripe) – These add natural sweetness and moisture. The riper, the better!
• Vegetable Oil (1/2 cup) – Adds moisture and helps with the muffin’s fluffy texture.
• Eggs (2 large, room temperature) – These bind the ingredients together and add richness.
• Buttermilk (1/3 cup, room temperature) – Contributes to the tenderness of the muffins. If you don’t have buttermilk, see our substitution section.
• Vanilla Extract (1 tsp) – Enhances the flavor of the muffins.
• All-Purpose Flour (2 cups) – The base of the muffin, giving it structure.
• Granulated Sugar (1 1/2 cups) – Sweetens the muffins. You can reduce it slightly for a less sweet version.
• Baking Soda (1 tsp) – Helps the muffins rise and become fluffy.
• Fine Salt (1/2 tsp) – Balances the sweetness and enhances the flavor.
• Nutella (1 cup) – The star ingredient! Melted and swirled in for that signature flavor.
• Chopped Hazelnuts (optional, 1 cup) – For a little crunch and extra nutty flavor.
• Sanding Sugar (optional, 1/2 cup) – Sprinkled on top for a crispy finish.

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 425°F (220°C) and line a muffin tin with 12 paper liners. Starting with a hot oven helps create that classic domed muffin top.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, mash your overripe bananas until smooth. You can leave a few small chunks for added texture if you prefer.

Whisk in the vegetable oil, eggs, buttermilk, and vanilla extract until everything is well combined.

Step 3: Sift the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt. If you don’t have a sifter, whisking the dry ingredients will work just as well to remove any lumps and ensure even distribution.

Step 4: Combine Wet and Dry Ingredients

Slowly fold the dry ingredients into the wet mixture. Be careful not to overmix – you want to stir just until the flour disappears. Overmixing can result in dense muffins. It’s okay if the batter is slightly lumpy.

Step 5: Add Nutella and Batter to Muffin Tin

Scoop about half of the batter into your muffin liners, filling them about one-third of the way.

Heat 1 cup of Nutella in the microwave for 15 seconds to soften it. Add 2 teaspoons of Nutella to the center of each muffin. Then, cover the Nutella with the remaining muffin batter.

Step 6: Swirl the Nutella

Drizzle more Nutella (about 1 tsp per muffin) on top of each muffin. Use a toothpick or skewer to gently swirl the Nutella into the batter, creating a beautiful marbled effect.

Step 7: Bake Your Muffins

Place the muffin tray in the oven and bake for 5 minutes at 425°F (220°C). This initial high temperature helps the muffins rise quickly and develop a golden, domed top.

Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 14-17 minutes. You’ll know the muffins are ready when a toothpick inserted into the center comes out clean (or with just a few crumbs, but no wet batter).

Step 8: Cool and Enjoy

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling.

Expert Tips for the Perfect Muffin

1. Use Overripe Bananas

Overripe bananas are sweeter and more flavorful than yellow bananas. As bananas ripen, their starch turns to sugar, resulting in muffins that are naturally sweeter and more aromatic. The extra moisture from the overripe bananas also keeps the muffins soft and tender.

2. Don’t Overmix the Batter

One of the most common mistakes when making muffins is overmixing. Stir the batter just until the dry ingredients are incorporated. Overmixing will lead to dense, chewy muffins instead of light, fluffy ones.

3. Preheat the Oven for a High Rise

Starting the muffins at a higher temperature allows them to rise quickly, giving you those beautifully domed tops. Reducing the temperature after a few minutes ensures they cook through without burning.

Common Mistakes to Avoid

1. Using Unripe Bananas

Unripe bananas lack the sweetness and moisture needed for a perfect muffin. If your bananas aren’t ripe yet, try this quick ripening method: place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15 minutes until the skins turn black. Let them cool before using.

2. Overfilling the Muffin Liners

Filling your muffin cups too full will cause the batter to overflow as they bake. Stick to filling them about one-third of the way, especially when adding a filling like Nutella.

3. Skipping the Room Temperature Ingredients

Cold eggs or buttermilk can cause the batter to curdle. Make sure all of your ingredients are at room temperature before mixing them together for a smooth, cohesive batter.

Substitutions & Variations

• Flaxseed Eggs: For an egg-free version, substitute flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or an egg replacer.
• Dairy-Free: Replace buttermilk with almond, soy, or oat milk. You can also use dairy-free yogurt.
• Gluten-Free: Swap all-purpose flour with a gluten-free flour blend. Let the batter sit for 30 minutes before baking to achieve the best texture.
• Nut-Free: If you’re allergic to nuts, simply omit the chopped hazelnuts and substitute Nutella with a nut-free chocolate spread.

Storing and Freezing

These muffins are perfect for making ahead of time! Here’s how to store them:

• At Room Temperature: Store in an airtight container for up to 3 days.
• In the Refrigerator: Muffins can last up to 1 week in the fridge, although they may dry out slightly.
• In the Freezer: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge, then warm in the microwave before serving.

Conclusion

These Banana Nutella Muffins are not just a delicious treat; they’re a baking experience that’s sure to impress your friends and family. With their tender crumb, luscious Nutella swirls, and the rich, sweet flavor of bananas, they’re a crowd-pleaser. Plus, they’re adaptable, so you can easily adjust the recipe to suit your preferences or dietary needs.

So, what are you waiting for? Gather your ingredients, follow these easy steps, and bake your way to the best Banana Nutella Muffins ever!

Happy baking!