Banana Nutella Muffins

Why You’ll Love It

Easy to make: With a muffin recipe this easy, you’ll want to whip up these easy banana Nutella muffins all the time. You just need to combine the ingredients to make the muffin batter, divide it between muffin cups and bake to perfection!
They taste so good: The sweetness of Nutella pairs beautifully with the fresh fruity flavor of bananas, and then you can use any optional add-ins you want.
Choose the size you want: You can make regular muffins, jumbo muffins or even mini muffins.

Swirled Nutella Banana Muffin Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ripe bananas: Use very ripe or even overripe bananas for the sweetest taste. If they’d work in banana bread they’ll be fine for banana muffins.
Nutella: Everyone’s favorite chocolate hazelnut spread. You can use another brand of chocolate hazelnut spread if you prefer.
Plain yogurt: This helps to ensure moist muffins and adds a gentle tang to the flavor. Take your pick from regular plain yogurt or plain Greek yogurt.
Vanilla extract: Adds a delicate vanilla flavor that complements the banana and Nutella.
Granulated sugar: For sweetness.
Baking powder and baking soda: To get the texture just right.
Flour: A main ingredient. Use wheat flour or half whole wheat flour and half all-purpose flour if you prefer.

How to Make Banana Nutella Muffins

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the ingredients for the muffin batter: Whisk the flour, baking soda, baking powder, and salt in a large bowl. Mix the sugar with melted butter, then add the eggs, yogurt and vanilla extract, and then mash bananas and add those too. Combine the flour mixture with the banana mixture, including any add-ins you like.
Fill the muffin cups: Divide the batter between the muffin cups of a prepared muffin tin and add some Nutella to the center of each one. Swirl muffins with a chopstick to mix in the Nutella.
Bake the muffins: Bake muffins until a toothpick inserted in the center comes out clean.
Let the muffins cool: Cool them completely or serve warm.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour and ensure your baking powder is starch-free. Baking soda is free from gluten.
Muffin size: This recipe makes 7 or 8 jumbo muffins or 15 or 16 mini muffins, as you prefer.
Optional add-ins: Chocolate chips (any kind), chopped nuts, raisins, or chopped dried fruit all make tasty add-ins.
Brown sugar: Swap the granulated sugar for brown sugar, or use half of each.
Add a drizzle: You can zigzag some melted white or semisweet chocolate on top and let it set before serving.

Serving Suggestions

Savory breakfast ideas: Pair these breakfast banana Nutella muffins with sausage breakfast burritos or lumberjack breakfast foil packs.
Sweet breakfast options: Serve oatmeal raisin muffins or French toast muffins, too, so everyone can pick their favorite (make mini muffins and they can try them all!)
Drinks: Whip up a pineapple peach smoothie or a pumpkin spice whipped Dalgona coffee.

How to Store Banana Bread Nutella Muffins

Store: Keep the banana Nutella muffins in an airtight container at room temperature and eat within 3 days, or keep them refrigerated for up to a week.
Freeze: You can also freeze this ultimate sweet breakfast treat in an airtight container for up to 3 months.
Thaw: Defrost the banana and chocolate muffins in the refrigerator overnight.