These fluffy banana muffins with Nutella are so good. They're a great way of using overripe bananas, and this easy recipe is ready in about 30 minutes.
This is 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, some leftovers often keep getting browner and browner. Making smoothies is always the first choice, followed by banana muffins or cake.
These moist banana Nutella muffins are our favorites! I can't resist them. They are delicious for breakfast, dessert, and snacks, and they are delicious any time of the day. If you are interested in more quick bakes, try these recipes: Easy Brownie Blondie Recipe, White Chocolate and Raspberry Blondies, Moist Pumpkin Puree Muffins, and Mini Chocolate Egg Brownies.
Ingredients: 7
Preparation time: 10 minutes
Cooking time: 20 minutes
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Recipe ingredients
Bananas: Choose overripe ones, either with many brown spots or brown all over. However, avoid bananas that are starting to ooze and smell slightly alcoholic; those are beyond use. Before peeling, choose about four medium to large ones weighing 1 lb (450 g).
Oil: Canola, 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 usually use the version made with oil. 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.
See the recipe card for full information on ingredients and quantities.
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 into double chocolate banana muffins by adding chocolate chips to the batter.
How to make banana muffins with Nutella?
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).
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.
Tips
The most important tip is to use a digital kitchen scale to measure the ingredients. Baking is a science that requires precise measurements. Measuring by volume can produce different results, and if you use 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.
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 cannot 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.
Recipe FAQs
Place them in a paper bag together with an apple. Check after 24 hours or so. If you have more overripe bananas, you could also make our Pecan Banana Bread.
You've overmixed the batter, or the oven was not properly preheated.
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!
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.
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📖 Recipe
Banana Muffins with Nutella
Equipment
- Muffin tin
- Muffin liners
Ingredients
- 1 ⅔ 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
- ⅔ cup granulated sugar
- ⅓ cup canola oil or another neutral-flavored oil
- 12 teaspoons Nutella
Instructions
- 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.
Notes
- 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.
Nutrition
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
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