Banana Nutella Muffins are such a great way to use overripe bananas to make a delicious breakfast! These moist muffins have a fluffy, lightly spiced banana batter with Nutella swirls in the middle and on top (like my Nutella bars). If, like me, you're a lover of the popular chocolate hazelnut spread, I know you will absolutely love this recipe for Nutella muffins!
I love eating Nutella by the spoonful, on graham crackers, and one of my favorite ways to eat the chocolate hazelnut spread is on a banana. This got me thinking what banana Nutella recipes I could come up with. Banana bread is a nostalgic treat for me, so I created these amazing Nutella banana bread muffins. They are so sweet and fluffy that it feels like you are eating a cupcake for breakfast!
Why You'll Love This Recipe
- It combines two amazing flavors - banana and Nutella.
- They are easy and can be made in under 30 minutes!
- It tastes like eating dessert for breakfast, like many of my donut and muffin recipes.
- These Nutella muffins are so fluffy and moist, and they stay that way for days!
- You can make this into a full banana bread with Nutella swirls.
- The chocolate hazelnut spread makes these treats even more decadent, like in my Peanut Butter Nutella Cookies!
- You'll need overripe bananas for these muffins so you can easily mash them into the batter. Bananas that are mostly brown on the outside and slightly soft are perfect.
- These banana and Nutella muffins use unsalted butter in place of oil to make them extra rich.
- Sour cream adds a richness and tang.
- Cinnamon brings a warm spice to these banana swirl muffins.
- Baking soda ensures fluffy muffins with a good rise.
- Chocolate hazelnut spread is the star in this recipe. Nutella® is the my favorite brand to use and can be found next to the peanut butter in your grocery store. Other brands of chocolate hazelnut spread will work well in this recipe, too.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make a banana Nutella swirl bread by pouring the batter into a 9x5 inch loaf pan and baking until a toothpick comes out clean.
- For an extra chocolately version, add mini chocolate chips to the banana batter before adding to the muffin cups, or sprinkle them on the tops before baking.
- Add chopped, toasted hazelnuts to the banana batter for extra crunch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: Mash overripe brown bananas in a bowl using a hand mixer, fork, or potato masher.
Step 2: In a large mixing bowl, combine the melted butter and sugar. Stir in the egg, vanilla extract, sour cream, and mashed bananas.
Step 3: In a separate bowl, whisk together the all purpose flour, baking soda, salt, and cinnamon.
Step 4: Fold the dry ingredients into the banana mixture until just combined.
Step 5: Fill a muffin pan halfway with batter, then swirl 1-2 teaspoons of Nutella on top. Divide remaining batter evenly amongst the muffin cups and swirl 1-2 more teaspoons of Nutella on top.
Step 6: Bake at 400°F for 5 minutes, then reduce the heat to 350°F until a toothpick comes out clean, about 15-20 minutes more.
Expert Baking Tips
- If your bananas are overripe, they should be easy to mash with a fork. You can also use a potato masher, a stand mixer with the paddle attachment, or an electric mixer to mash the bananas.
- A toothpick or a butter knife are the best tools to make the Nutella banana swirls. Stop swirling when you can see a pattern in the batter but before you lose the distinct lines of the Nutella.
- Using paper muffin cups helps ensure your muffins will come out of the pan clean. If you don't have any, you can grease your pan with non-stick baking spray.
Starting the muffins at a high heat gives them a great rise. Then reducing the heat allows the muffins to cook all the way through without burning the tops.
As long as they aren't green at all, yes. Place yellow bananas in their peels on a foil-lined baking sheet in a 350°F oven for 10-20 minutes until the peels are brown and you can smell banana.
Absolutely! It is one of my favorite flavor combinations.
Store cooled muffins in an airtight container for 3-5 days.
Store cooled muffins in a freezer-safe bag for up to 3 months. Let them thaw on the counter for 30 minutes prior to eating.
Swirled Banana Nutella Muffins
- Muffin pan with liners
- Mixing bowls
- Measuring spoons
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ⅔ cup (133.33 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 g) sour cream room temperature
- 1½ cups (345 g) overripe bananas mashed
- 1½ cups (187.5 g) all-purpose flour weighed in grams or spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (150 g) Nutella® or other chocolate hazelnut spread
- Preheat oven to 400°F and fill a muffin pan with liners.
- Mash the overripe bananas using an electric mixer, fork, or potato masher.
- In a large bowl, whisk together the melted butter and sugar. Stir in the egg, vanilla extract, sour cream, and mashed bananas.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients just until the flour streaks disappear.
- Fill each muffin liner halfway with batter. Swirl 1-2 teaspoons of Nutella on top of the batter. Evenly distribute the remaining batter and swirl another 1-2 teaspoons of Nutella on top.
- Bake muffins at 400°F for 5 minutes. Then, reduce the temperature to 350°F and continue to bake until a toothpick comes out clean (15-20 more minutes; about 20-25 minutes total).
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.