These fluffy banana muffins with Nutella are so good and a great way of using overripe bananas, an easy recipe ready in about 30 minutes.
A classic banana muffin recipe with a twist that makes it even more irresistible. Adding a little bit of Nutella or another chocolate hazelnut spread makes a great muffin recipe even better; your whole family will love these banana muffins with Nutella.
Overripe bananas seem to be an issue in our house. I buy them all the time, and although we love and eat them regularly, there are often some leftovers that keep getting browner and browner. Making smoothies is always the first choice, followed by banana muffins or cake.
And these moist banana Nutella muffins are our favorites! I am not a fan of eating anything sweet for breakfast, but these sweets… I can’t resist them. Breakfast, dessert, snacks, they are delicious any time of the day. And if you are interested in more quick bakes, try this Easy Brownie Blondie Recipe or the White Chocolate and Raspberry Blondies.
More reasons to love this recipe
- Overripe bananas: Wasting food is not cool, and this recipe makes the most of that fruit you would not eat anymore.
- Nutella: This will become a favorite recipe for all of you out there who are addicted to Nutella.
- Moist: The combination of mashed bananas and oil makes these darlings incredibly moist.
- Super easy: It’s all about stirring a few simple ingredients.
- Quick: A 30-minute recipe.
- Pretty: These Nutella swirl banana muffins look good, thus perfect for parties or taking to a potluck.
- Overripe ones, either with many brown spots or brown all over. However, make sure that they are not starting to ooze and smell slightly alcoholic; those are beyond using.
- You will need about four medium to large ones, weighing 1 lb (450 g) before peeling them.
- Canola or vegetable oil or another neutral-flavored oil. Don’t use olive oil.
- I prefer using oil instead of butter when baking muffins. Whenever I am searching for a new recipe, I use the version made with oil most of the time. Oil makes the baked goods moist, and most importantly, keeps them moist for longer.
Nutella or another hazelnut spread you like.
Other ingredients: all-purpose flour, baking powder, granulated sugar, salt, and eggs.
- Prepare: Preheat the oven and prepare the muffin cups.
- Dry ingredients: Mix flour, baking powder, and salt. Set aside.
- Bananas: Peel and mash them. Set them aside (1).
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Wet ingredients: Whisk the eggs shortly with an electric mixer in a large bowl. Add sugar and oil and beat for 1 minute (2). Add the mashed bananas and stir them into the batter (3).
Combine: Sieve the flour mixture over the batter and fold in. Don’t overmix (4)!
Swirl: Divide batter evenly into the prepared tin. Add a teaspoon of Nutella on top of each muffin and swirl with a toothpick or a cocktail stick (5).
Bake for 20 to 23 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let rest in the tin for about 5 minutes, then transfer to a wire rack to cool.
Expert Tips and FAQ
- Most important tip: use a digital kitchen scale to measure the ingredients. Baking is a science, and it requires precise measurements. Measuring by volume can produce such different results, and if you use those inaccurate amounts, you’re more likely to get inaccurate results. A kitchen scale will give you the most precise measure ensuring the best bake possible.
- Using oil instead of butter makes the muffins moister and keeps them moist for longer.
- Mash the bananas on a cutting board with a fork. Trying to mash them in a bowl is more annoying.
- Use muffin liners for the tin. Coating them with spray will not do in most cases. Although all tins are nonstick, if you don’t use paper liners, you will not be able to get the banana muffins with Nutella (or any other muffins) out in one piece. If there is such a great tin out there that will allow you to do that, I have not met it yet.
- Ensure the oven is preheated; the baking powder will lose its power if it sits around and waits for the oven to preheat.
- Salt elevates the Nutella banana muffins flavor; don’t leave it out. However, if you use table salt instead of Kosher or sea salt, reduce the quantity to ¼ teaspoon; table salt is more potent.
Recipe variations: Instead of making the whole batch with Nutella, swirl a little bit of peanut butter in the muffin batter. Or a simple jam. Turn them to double chocolate banana muffins by adding chocolate chips to the batter.
What are the best bananas to use?
- Overripe, sweet bananas, with many brown spots or brown all over. However, it’s too late if they are oozing or smell a bit like alcohol.
How to ripen bananas quickly?
- Place them in a paper bag together with an apple. Check after 24 hours or so.
Why don’t the muffins rise?
- You’ve overmixed the batter, or the oven was not properly preheated.
How long do they keep?
- Room temperature: for about 2 days.
- Fridge: After 2 days, keep them in an airtight container, they will be fine for 3-4 days more, but they will not be that fluffy anymore. Still delicious, though!
Can I freeze them?
- Absolutely. Freeze them in airtight containers or a freezer bag for up to 3 months. Defrost them in the fridge or on the counter. You can also refresh them quickly in the oven.
Banana Muffins with Nutella
- Muffin tin
- Muffin liners
- 1 2/3 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon fine sea salt or Kosher Note 2
- 4 overripe bananas Note 3
- 2 large eggs
- 2/3 cup granulated sugar
- 1/3 cup canola oil or another neutral-flavored oil
- 12 teaspoons Nutella
- Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius). Line the molds of a muffin tin with paper liners.
- Mix dry ingredients: flour, baking powder, and salt in a bowl and set aside.
- Wet ingredients: Peel and mash the bananas. Set them aside. Beat the eggs shortly; add sugar and oil. Beat for 1 minute. Stir in the mashed bananas.
- Sieve the flour mixture over the batter and fold in. Don't overmix!
- Swirl: Portion out the batter evenly. Add a teaspoon of Nutella on top of each muffin and swirl with a toothpick.
- Bake for 20 to 23 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Rest in the tin for about 5 minutes, then transfer to a wire rack to cool.
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- If using table salt, you will only need ¼ teaspoon.
- 1 lb (450 g) weighed before peeling.