Nutella Banana Muffins

Nutella banana muffins start with overripe bananas, Greek yogurt, and a simple batter, then get a light swirl of chocolate hazelnut spread before baking. The Nutella is swirled in just enough to add flavor without taking over. They make the perfect grab-and-go breakfast, and we usually serve them with a morning cappuccino. They tend to disappear quickly, so we always put a few aside in the freezer.

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If you love this banana-Nutella muffin recipe, try our banana Nutella crepes or our brown butter banana bread.

Key Ingredients and Substitutions

With overripe bananas, Nutella, and a few pantry staples, these muffins are warm out of the oven in about 35 minutes.

The complete ingredient list and measurements are listed in the printable recipe below.

• Ripe Bananas: The riper, the better. Bananas with brown spots or fully browned give the best flavor and natural sweetness. They also mash more easily, creating a more tender crumb. If your bananas are still yellow, let them sit on the counter for a few more days.
• Nutella: Half a cup is enough to flavor each muffin without making the batter heavy. We recommend warming it slightly, which makes swirling easier and creates those signature chocolate ribbons.
• Greek Yogurt: Whole milk Greek yogurt adds richness and keeps these muffins moist for days. You can substitute sour cream or regular yogurt if that’s what you have on hand. Avoid nonfat versions as they won’t give you the same texture.
• Melted Butter: Let the melted butter cool slightly before mixing it with the other wet ingredients so it doesn’t cook the eggs.
• Flour and Leavening: All-purpose flour creates the right structure while baking soda and baking powder work together to give these muffins a good rise. The cinnamon adds warmth that complements both the banana and the chocolate.
• Sugars: The combination of brown and granulated sugar balances sweetness. Brown sugar adds moisture and a hint of molasses, while granulated sugar helps create that slightly crisp muffin top.

How to Make Nutella Banana Muffins

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Warming the Nutella for 15-20 seconds makes it pourable enough to swirl without tearing the batter. Don’t overheat it, or it will become too thin.

1. Prep and Mix Wet Ingredients: Preheat your oven to 350°F and line a muffin pan with paper liners. Combine the mashed bananas with melted butter, then whisk in both sugars, eggs, vanilla, and Greek yogurt until smooth.

2. Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.

3. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. You should still see a few flour streaks. Overmixing creates tough, dense muffins.

4. Fill Muffin Cups: Scoop batter into the lined muffin cups, filling each about ⅔ to ¾ full. This gives them room to rise without spilling over.

5. Add Nutella Swirl: Warm the Nutella in the microwave for 15-20 seconds until it’s pourable but not hot, then spoon 1-2 teaspoons onto each muffin. Use a toothpick or knife to gently swirl it into the batter with circular motions.

6. Bake and Serve: Bake for 19-22 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Make-Ahead and Storage

Make-Ahead: You can mix the dry ingredients up to 2 days in advance and store them in an airtight container. The batter is best made fresh, but you can prepare it up to 1 hour ahead and refrigerate it, covered, before baking.

How to Store: Once completely cooled, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic wrap and freeze in a freezer bag for up to 3 months. The Nutella filling freezes well and reheats without becoming grainy.

How to Reheat: For frozen muffins, thaw at room temperature for about an hour or microwave for 20-30 seconds. Room temperature muffins can be warmed in a 300°F oven for 5-7 minutes or microwaved for 10-15 seconds. The Nutella will be slightly melty and delicious.

Recipe Tips and Notes

• Don’t overmix the batter. Stir just until the flour disappears. A few lumps are fine and will bake out. Overmixing develops the gluten, creating tough, dense muffins.
• Swirl gently and quickly. A few swirls with a toothpick are all you need. Going too deep or making too many passes will incorporate the Nutella completely rather than creating those ribbons of chocolate.
• Cool before removing. Letting muffins rest for 5 minutes in the pan helps them set up so they don’t fall apart when you transfer them to the cooling rack.

Frequently Asked Questions