Nutella Banana Muffins

Mornings are always brighter with Nutella, which is why I can’t get enough of these Nutella banana muffins!

They’re perfectly tender and moist, with beautiful Nutella swirls that are as delicious as they look.

How to Make These Nutella Banana Muffins

Let’s go through each step to make these muffins delicious. I’ve also included a video tutorial below.

First, preheat the oven to 425°F / 220°C. Then, line a muffin pan with 12 paper liners.

This hot oven helps the muffins get that fluffy top.

Next, mix the wet ingredients in a large bowl. Then, sift the dry ingredients into them.

Mix the dry ingredients into the wet ones. Stir until the batter just comes together.

The batter should still have chunks. If it’s smooth, you’ve mixed it too much!

Split the batter evenly among the muffin cups. They should be about 1/3 full.

Warm 1 cup of Nutella in the microwave for 15 seconds. Spoon 2 tsp of Nutella on each muffin, then add the rest of the batter. This makes a delicious Nutella center.

Drizzle the remaining Nutella over the muffins. Use a toothpick or scribe to swirl it into the batter.

Then, sprinkle a tablespoon of sanding sugar on top. This adds a nice crunch to the muffin tops.

Bake the muffins at 425°F / 220°C for 5 minutes. This gives them a domed top.

Then, lower the oven to 350°F / 175°C. Keep the muffins in the oven and close the door. Bake for 15-20 minutes more.

Let the muffins cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely.

These muffins are best served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Why is it Better to Use Overripe Bananas to Make Banana Muffins?

Most banana recipes use only the ripest bananas. But why are overripe bananas better for baking?

Overripe bananas have more sugar than ripe ones. This makes baked goods sweeter and more tender.

Super ripe bananas are also easier to mash. This ensures your muffins have a smooth texture without banana chunks.

Overripe bananas also have a stronger banana flavor. They’re more aromatic than yellow bananas.

The best reason is that it uses up fruit that would otherwise go to waste!

Using yellow bananas will still make delicious muffins. They just won’t have as strong a banana flavor.

Baking Hack: How to Quickly Ripen Bananas

If you only have yellow bananas, don’t worry!

You can quickly turn yellow bananas brown. Preheat your oven to 300 F / 150 C. Place unpeeled bananas on a foil-lined baking sheet.

Bake them for 15 minutes, or until the skin is dark. Let them cool for 10 minutes, then peel and mash.

Substitutions & Swaps – Banana Nutella Swirled Muffins

I love this muffin recipe as is. But I know some of you might not have all the ingredients!

Here are some swaps and substitutions you can make:

• Overripe Bananas – If you don’t have overripe bananas, bake them at 300 F for 15 minutes. They should turn black.
• Eggs – For an egg allergy, use flaxseed eggs or an egg replacer.
• Buttermilk – You can use whole milk or dairy-free alternatives like almond or soy milk.
• Vegetable Oil – Use any flavorless oil like canola or sunflower oil.
• Vanilla Extract – You can use other extracts or skip it if you don’t have vanilla.
• Nutella – Nutella is great, but any chocolate spread works. You can also use peanut butter.
• Chopped Hazelnuts – Optional, but adds a nice texture. Use other nuts or skip them if needed.

Making these Banana Nutella Muffins in Advance & Storage Tips

Make these muffins ahead of time! Store them in an airtight container for 3 days at room temperature or up to a week in the fridge.

Freeze them for up to a month. Thaw overnight in the fridge, then warm them up at room temperature or in the microwave.

Tips for Making the Best Banana Nutella Muffins

• Don’t over-mix your batter! Mix until the flour is just incorporated. It should still have small chunks.
• Ingredients at room temperature mix better. Set out any cold ingredients ahead of time.
• Use a cookie scoop to fill your muffin liners easily.
• Sprinkle granulated sugar or coarse sugar on top for a crunchy muffin top.
• Follow the baking instructions carefully! Baking at a higher temperature at the start gives a perfect domed top.
• If you don’t have muffin liners, grease the tin with non-stick spray or butter and flour.
• To make gluten-free muffins, use your favorite gluten-free flour blend. Over-mix and let it sit for 30 minutes before baking.

Ingredients

Nutella Banana Muffins:

• 1 1/2 cups mashed, ripe bananas – about 3 medium bananas (375g)
• 1/2 cup vegetable or flavorless oil (112g)
• 2 eggs, room temperature (112g)
• 1/3 cup buttermilk, room temperature (80g)
• 1 tsp vanilla extract (4g)
• 2 cups all-purpose flour (250g)
• 1 1/2 cups granulated sugar (300g)
• 1 tsp baking soda (6g)
• 1/2 tsp fine salt (3g)
• 1 cup chopped hazelnuts, toasted – optional (175g)

Muffin Filling and Toppings

• 1 cup Nutella (300g)
• 1/2 cup sanding sugar or coarse sugar

Instructions

Banana Nutella Muffins

1. Preheat the oven to 425°F / 220°C and line a muffin pan with 12 paper liners. Set aside.
2. In a large bowl, whisk together 1 1/2 cups finely mashed bananas, 1/2 cup vegetable oil, 2 large eggs, 1/3 cup buttermilk, and 1 tsp vanilla extract until combined.
3. Sift 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt into the wet ingredients. If you don’t have a sifter, whisk the dry ingredients together in a separate bowl, then add them to the wet ingredients.
4. Add in 1 cup of chopped hazelnuts (optional), then whisk together until just combined and you can no longer see streaks of flour.
5. Divide half the batter evenly between the 12 muffin cups. They should be about 1/3 way full.
6. Heat 1 cup of Nutella in the microwave for 15 seconds to make it thinner. Spoon about 2 tsp of Nutella on top of each muffin, then top with the remaining muffin batter. This will give the muffins a delicious Nutella center.
7. Drizzle the remaining Nutella over the top of the muffins and swirl it into the batter using a toothpick or scribe.
8. Then sprinkle a tablespoon of sanding sugar on top of each muffin to give these muffin tops a nice crunch once they’re baked.
9. Bake the muffins for 5 minutes at 425°F / 220°C to give the muffins a nice rise and a perfectly domed top, then (keeping the muffins in the oven and the oven door closed) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 14-17 minutes, or until the tops are golden brown.
10. Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
11. These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Tips for Making the Best Banana Nutella Muffins:

• Don’t over-mix your batter! Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
• Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
• Use a cookie scoop to easily fill your muffin liners.
• Sprinkle additional granulated sugar or coarse sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
• Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
• To make gluten free banana Nutella muffins, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

FAQ

1. Why are overripe bananas better for making banana muffins? Overripe bananas are ideal for baking because they contain more natural sugars, making the muffins sweeter and more tender. They are also easier to mash, which ensures a smoother batter and a stronger banana flavor. Plus, using overripe bananas helps reduce food waste!

2. What can I do if my bananas aren’t overripe? You can quickly ripen yellow bananas by baking them in a preheated oven at 300°F (150°C) for about 15 minutes, or until the skins turn black. Let them cool for 10 minutes before peeling and mashing.

3. Can I substitute any ingredients in this recipe? Yes, here are some common substitutions:

• Overripe Bananas: Bake yellow bananas as described above.
• Eggs: Use flaxseed eggs or an egg replacer for egg-free muffins.
• Buttermilk: Substitute with whole milk or dairy-free alternatives like almond or soy milk.
• Vegetable Oil: Replace with any neutral oil, such as canola or sunflower oil.
• Nutella: Swap with any chocolate spread or peanut butter.
• Chopped Hazelnuts: Use other nuts or skip them entirely.

4. How do I achieve the perfect muffin texture? To get tender, moist muffins:

• Avoid over-mixing the batter; mix until the flour is just incorporated and some small chunks remain.
• Use room-temperature ingredients for better incorporation.
• Follow the baking temperature instructions carefully. Starting at a high temperature (425°F) helps create a domed muffin top.

5. Can I make these muffins ahead of time? Yes! You can store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to a month. Thaw overnight in the fridge, then reheat to enjoy.

6. How do I create Nutella swirls in the muffins? Warm the Nutella in the microwave for about 15 seconds to make it easier to drizzle. Spoon 2 teaspoons into the center of the batter, then drizzle additional Nutella on top of each muffin. Use a toothpick or skewer to create swirls.

7. Can I make these muffins gluten-free? Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend. For best results, over-mix the batter slightly and let it sit for 30 minutes before baking.

8. What’s the best way to serve these muffins? These muffins are best served slightly warm or at room temperature. Enjoy them as a delicious breakfast treat or a sweet snack.

9. Do I need muffin liners? While muffin liners make cleanup easier, you can grease the muffin pan with non-stick spray or butter and flour if you don’t have liners.

10. What’s the secret to a crunchy muffin top? Sprinkle a tablespoon of sanding sugar or coarse sugar on top of each muffin before baking. This creates a delightful crunchy texture once baked.