Banana Nutella Muffins

February 23, 2018
February 23, 2018

Banana Nutella Muffins

  • Prep time: 1 hr
  • Cook time: 30 min
  • Total time: 1 hr 30 min

Banana Nutella Muffins. Because I’m still all about my winter diet 🙂 I’m currently in Malibu, sitting at a small

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Banana Nutella Muffins

banana nutella muffins

Banana Nutella Muffins. Because I’m still all about my winter diet 🙂

I’m currently in Malibu, sitting at a small table next to a giant floor to ceiling window overlooking the Pacific. This weekend I came out to LA for work, then to vacation with my mom and sister. It’s been absolutely beautiful out here, and, not going to lie, I’m this close to packing everything up and heading west.

But I won’t. Because I have some really fun things planned in Detroit on the horizon.

banana nutella muffins in paper liners

These Banana Nutella Muffins are making me hungry, and I just ate a big dinner and chocolate. Which just proves how good they really are, am I right? I baked them in 6 giant muffin cups, but you can easily make this recipe for 12 muffins. Both variations have baking times included below.

banana nutella muffin on a plate

Tips for making these banana Nutella muffins

Use overripe bananas—Overripe, even brown, bananas are perfect for throwing into these muffins. You want really ripe bananas, because they’re soft and uber sweet. Mash them well with a fork before adding them to the muffin batter.

Don’t add more Nutella—At least, don’t add more Nutella to these muffins before popping them into the oven. I won’t stop you from slathering more onto these bad boys as you’re eating them. But if you add more Nutella than the recipe calls for before baking these banana muffins, you run the risk of overfilling the muffin tin.

Don’t skip the salt—I know a teaspoon of salt seems strange in a muffin recipe, but I always like to add salt to my baked goods. You won’t taste the salt, but it helps enhance the sweetness of the muffins and brings out the Nutella flavor even more. Don’t ask me how it works—the science behind baking is equal parts fascinating and confusing.

You can substitute some whole wheat flour—To make these banana Nutella muffins slightly healthier and more filling, feel free to swap out 1/2 cup of the all-purpose flour for 1/2 cup of whole wheat flour. I haven’t tried making these muffins with only whole wheat flour, so I can’t speak to how they’d turn out if you used all whole wheat flour!

banana nutella muffins

How to freeze muffins

Don’t want oodles of leftover muffins hanging around your house? Freeze them for later! To freeze these banana Nutella muffins, let them first cool completely to room temperature before throwing them into a freezer baggie. They’ll keep for up to 3 months and can easily be reheated in the microwave or oven. Or you can set one out on the counter and let it thaw to room temperature on its own (this will take the better part of an hour).

banana nutella muffin cut in half



Nutella Swirled Banana Muffins

4.8 from 12 reviews


  • 3 extremely ripe (even brown) bananas, mashed
  • 6 tablespoons butter, melted
  • 2 eggs, room temperature
  • 3/4 cup nonfat greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (can also sub out 1/2 cup for 1/2 cup whole wheat flour)
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2/3 cup Nutella


    Preheat the oven to 350ºF. Spray 6 giant or 12 regular muffin cups with cooking spray and set in a muffin tin.
    In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Mix in the eggs, greek yogurt, and vanilla. Set aside. In a separate bowl, combine the flour, baking soda, salt, and sugar. Fold the dry ingredients into the wet.
    Pour the batter evenly into the muffin cups. Melt Nutella in microwave for 20 seconds. Drizzle Nutella over muffins, then gently swirl the batter with a knife to form swirls of Nutella. If using giant muffin cups, bake for 20-25 minutes, or until a knife inserted in the center comes out clean. If using small muffin cups, bake for 15-20 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before serving!

More easy muffin recipes from Broma Bakery:

Morning Glory Muffins

140-Calorie Blueberry Banana Muffins

Bakery Style Blueberry Muffins

Whole Wheat Banana Muffins

Blueberry Bran Breakfast Muffins

nutella banana muffins

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  1. Just made these over the weekend as 12 muffins and using the 1/2 cup substitution of whole wheat flour and they are incredible! My kids love them and my husband and I keep sneaking bites because we love them so much. 🙂

  2. Love them! So simple to make. I had no Nutella on me so threw in some choc chips instead but tasted equally good. Will definitely try with Nutella next.

  3. These are so delicious! I’ve already made them multiple times. My kids want to share them with everyone

  4. Epic Fail. Muffins didn’t “dome up” nearly as much as the ones in the picture, and they spread over the lip of the muffin tin. I guess paper liners would have helped to some extent with the spreading out, but I was terribly disappointed. I was careful to not overmix the batter so I think the process of trying to swirl in the Nutella was the problem – but I don’t know. I’m glad the yield was only 6 giant muffins – I didn’t feel as badly about the failure as I would have with a larger yield!

    • Hi there! I’m so sorry to hear these didn’t turn out well for you! Was your batter thin? These always dome up nice and tall for us so I’m wondering if a measurement went wrong somewhere!

  5. The best muffin recipe I’ve ever used. The crumb was perfect. The banana nutella combination was, unsurprisingly, delicious. But the quality of the muffin was amazing – moist, pillowy, perfect. Thank you!