Nutella Banana Muffins

A front view shot of a muffin with a bite taken out of it inside a paper wrapper.

These Nutella Banana Muffins are bursting with fresh banana flavor throughout! Moist banana muffins with a sweet Nutella swirl on top, and it uses 6 ripe & browned bananas. One batch never lasts long in my house. Learn how to make the best banana muffins with Nutella with lots of helpful tips.

Course Muffins, Snack

Cuisine American

Keyword banana muffins with nutella, nutella banana muffins, nutella swirled banana muffins

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 203kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt _{(I use sea salt or kosher salt)}
6 medium sized ripe bananas _{(mashed, about 2 cups)}
1/2 cup (1 stick) butter melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup Nutella

Instructions

Preheat the oven to 350° F. Place 18 muffin liners into your muffin pan(s). Set aside.
In a small mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set it aside.
In the bowl of a stand mixer, add the mashed bananas, melted butter, brown sugar, sugar, eggs, and vanilla extract.
Beat on medium speed for 3 minutes.
_{* You need 2 cups of mashed banana for this recipe. Which is equal to 6 medium-sized bananas.}
_{*You can also use a mixing bowl + a handheld mixer but I find it easiest to use a stand mixer so it's hands off for the mixing time.}
Add in the dry ingredients and mix on low speed just until combined and no flour streaks or pockets remain.
_{* You can also stir in the dry ingredients by hand with a wooden spoon or rubber spatula.}
_{* Make sure and scrape the bottom of the mixing bowl to ensure that no batter or flour chunks are stuck there.}
Place the Nutella inside a microwave-safe bowl and warm for 30 seconds or until it's thinned.
Fill each muffin cup 3/4 of the way full with batter. Spoon a dollop (about 1 teaspoon) of warmed Nutella onto the top of each one. Use a toothpick or knife to swirl the Nutella into the muffin.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Allow the muffins to cool in the warm muffin pan for 15 minutes. Remove them to a cooling rack to cool completely... or try eating one warm!

Video

Notes

Recipe Yield : The nutrition facts are for 18 muffins (1 serving = 1 muffin) but depending on how much batter you scoop into each muffin cup and the size of the muffin pan used, you might get more or less than that. I usually get around 20 muffins when I make this recipe.

Recipe Tips -

Nutella Swirling Tip : It's best to use a toothpick or something like a chopstick to swirl the Nutella into the tops of the banana muffins. The deeper and more you swirl, then the Nutella will disperse all around the muffin. The less, and more shallow you swirl the Nutella, then it will stay pretty much concentrated at the top of the muffin. I have found that the muffins look prettier, and the Nutella is more swirled throughout, when I use a toothpick and really swirl the Nutella into the muffin. Don't forget to warm it up as that makes it much easier to swirl into the muffin batter.
3 Minute Mixing Time : This may seem unnecessary but trust me, don't skip it! I use a stand mixer because then I can turn the mixer on and just set a timer for 3 minutes. The bananas need that mixing time so they can get combined in thoroughly into the muffin batter. Those little brown specks you see in the muffins? That's because of the mixing time. You want the 'wet' batter very well combined.
Toothpick Test : It's so important in muffin recipes to do the 'toothpick test' to see if they're done baking. Simply take a toothpick and insert into the center of a muffin. It should come out clean. If it comes out with wet batter then you need the muffins in the oven longer. Muffins that are not cooked all the way through will end up sinking in the middle right after you take them out of the oven.
Only Use Ripe Browned Bananas : I highly suggest waiting to make these muffins until the bananas are as ugly as possible. The browner, blacker, grosser looking = the best for these banana muffins! They will not be nearly as sweet and delicious if you try to make this recipe with yellow & slightly soft bananas.

Nutella Banana Muffins FAQ's -

How Many Cups of Mashed Bananas is 6 Medium Bananas?
- This recipe calls for 6 medium-sized bananas which is equal to approximately 2 cups of mashed bananas.
How To Store Leftovers
- Store these muffins at room temperature, in a covered container, for up to 3-4 days... if they last that long!
- The Nutella swirl part of the muffin does soften up as it stores at room temperature. It's not a bad thing, just an fyi when you eat leftovers cause it can get messy with the softer Nutella swirls. I suggest storing the muffins inside a deep Tupperware container with a lid. That way the tops of the muffins are not touched by plastic wrap or anything, which messes up the Nutella part.
- The first time I made these muffins I stored the leftovers inside a gallon-sized Ziploc bag and that was a mistake. The Nutella swirl got softer which resulted in the muffins kind of melting together and getting the Nutella part all over the inside of the bag.
Can I Freeze Banana Muffins with Nutella?
- Yes! These muffins can be stored in the freezer, inside a freezer-safe bag or container, for up to 3 months.
- Allow it to sit at room temperature for a short time to soften and thaw. Or you can place them inside the fridge to thaw.
- I like to wrap the muffins individually in foil and then place the wrapped muffins inside a freezer-safe Ziploc bag. That way we can grab one and go, or my kids can grab a frozen one and stick it in their lunches.
How To Avoid Dense & Tuff Muffins
- Most of the time, if these muffins end up tuff it's because of the mixing stages. If you don't mix the wet banana mixture for the full 3 minutes that can result in the muffins being tuff. You want to mix the full time to whip all that air into the batter and get it nice & fluffy. The other reason is that if you mix the batter too long, once you add the dry ingredients, that can lead to developing the gluten too much with results in tuff muffins.
- As long as you follow the recipe as is, there should be no problems at all!

Nutrition