Bananas, Nutella, yogurt, hazelnuts, and butter come together in these moist and chocolatey Banana Nutella Muffins. Soft, rich, and irresistible.
So here’s the thing — I didn’t plan to make Banana Nutella Muffins that day. I had zero intentions. It was one of those mornings where the bananas were so spotted they practically begged for a second life. You know the ones. The kind that look sad but end up being the heroes of the kitchen?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I was standing there in my robe, coffee in hand, just trying to avoid eye contact with those three bananas. And then I remembered the Nutella. Ohhh, the Nutella. It was shoved in the back of the pantry behind a half-eaten bag of pretzels and two open jars of peanut butter (why do I always have two?). Suddenly, this weird little lightbulb moment happened. Bananas. Muffins. Nutella swirl. Could it work? Would it be too much?
Spoiler: it worked. Like, way better than it should have. I whipped up a batch, tossed in some hazelnuts on a whim, and watched them puff up in the oven while my entire house started smelling like a bakery in Rome. My husband came downstairs mid-bake and just said, “What smells like happiness?” And listen — that’s all the feedback I needed.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Banana Nutella Muffins Recipe?
These muffins are the kind of treat that straddle the line between snack and dessert. Or breakfast and dessert. Honestly, they’re all-the-time muffins. They’ve got that cozy banana bread vibe, but then BAM — the Nutella swirl hits and suddenly you’re leaning over the counter with chocolate on your lip wondering what just happened.
They’re quick to whip up. No mixer needed. Just a couple of bowls, a spatula, and a little bit of faith. The toasted hazelnuts give them a bit of crunch, the yogurt keeps them tender, and the Nutella? Well, that’s the moment people stop talking and just moan “Mmm.”
And hey — you can dress these up or down. They’re just as welcome at a cozy brunch as they are at 11pm when you’re standing in front of the fridge in socks. (Don’t act like you haven’t.)
Ingredient Notes:
I’m not gonna give you a science lecture here. Just a few quick notes like we’re swapping tips over coffee:
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Bananas: Super ripe. Like, almost too far gone. That’s when they’re magic.
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Nutella: A generous teaspoon on top of each muffin. And yes, you can swirl more in if you’re feeling wild.
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All-Purpose Flour: No need for fancy blends. Regular unbleached flour is perfect here.
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Yogurt: Plain, full-fat if you can. It keeps the muffins from drying out.
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Butter: Melted, cooled, and totally necessary. Adds flavor and richness you won’t get from oil.
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Hazelnuts: Toasted and chopped. Optional, but they level things up.
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Vanilla, sugar, baking soda, salt, eggs: The backbone crew. They show up, do their job, and let the stars shine.
How To Make Banana Nutella Muffins?
Step 1: Prep like a boss.
Preheat that oven to 350°F. Line your muffin tin with paper liners or give it a generous spray of nonstick. You’ll thank yourself later when clean-up takes 30 seconds.
Step 2: Dry team in one bowl.
Grab a big mixing bowl and whisk together the flour, sugar, baking soda, and salt. Nothing fancy — just make sure it’s blended.
Step 3: Wet team in another.
In a separate bowl, mash your bananas like they owe you money. Add in the yogurt, eggs, butter, and vanilla. Stir it all up until it looks like a slightly lumpy smoothie.
Step 4: Combine with care.
Pour the wet mixture into the dry. Use a spatula (or wooden spoon if that’s your thing) and gently fold everything together. Don’t overmix. Seriously. Just until the flour’s not glaring back at you. Fold in the hazelnuts now, if you’re feeling nutty.
Step 5: Muffin magic.
Spoon the batter into your muffin cups. Then, the fun part — drop a teaspoon of Nutella on top of each one. Grab a toothpick or the handle of a spoon and swirl that Nutella into a chocolatey whirlpool of joy.
Step 6: Bake & resist the urge to peek.
Pop them in the oven for 20 to 24 minutes. You’ll know they’re done when they’re golden and a toothpick (that doesn’t hit Nutella) comes out clean. Let them cool if you have the patience. Or don’t. I’m not judging.
Want To Save This Recipe?
Storage Options:
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Room Temp: Keep them in a sealed container on the counter for up to 3 days.
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Fridge: Stretch that to 5 days, but warm them up a bit before eating.
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Freezer: Wrap ‘em individually, freeze for up to 2 months, and reheat in the microwave or oven whenever the muffin craving strikes. (Because it will strike.)
Variations and Substitutions:
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No Nutella? Use peanut butter, almond butter, or cookie butter for a different kind of magic.
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Not into hazelnuts? Toss in some chocolate chips or skip them altogether.
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Gluten-free? A good 1:1 GF flour blend with xanthan gum should do the trick.
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No yogurt? Sour cream works great. Even buttermilk in a pinch.
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Want spice? Add a pinch of cinnamon or cardamom — both play well with banana.
What to Serve with Banana Nutella Muffins?
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Coffee or espresso – the bitterness balances the sweet.
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Fresh berries – gives a little brightness to all that richness.
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Greek yogurt – especially vanilla or honey-flavored. Adds a creamy tang.
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Vanilla ice cream – okay, now we’re basically at muffin dessert territory.
Frequently Asked Questions:
Can I make these ahead?
Absolutely. They’re even better the next day, honestly. That Nutella settles in like it owns the place.
Can I double the batch?
Yes, and you should. They freeze beautifully and disappear faster than you’d think.
Can I skip the Nutella swirl?
Sure, but then they’re just banana muffins. And don’t we all deserve a little swirl in our lives?
So there it is. My go-to “oops, I have bananas” recipe that somehow turned into a family favorite. Banana Nutella Muffins aren’t just muffins — they’re a little slice of cozy, swirled with chocolate, made with love (and probably eaten too quickly).
Give them a try, swirl with confidence, and hey — send me a pic if you do. I’ll be over here with coffee and muffin crumbs on my shirt.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Nutella Muffins
Ingredients
- 2 cups unbleached all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 3 very ripe bananas mashed well (approximately 1½ cups)
- ¼ cup plain yogurt
- 2 large eggs lightly beaten
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup toasted hazelnuts coarsely chopped
- ¼ cup Nutella
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper muffin liners or coating it with nonstick cooking spray.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
Prepare Wet Mixture:
- In a separate medium bowl, thoroughly combine the mashed bananas, plain yogurt, beaten eggs, melted butter, and vanilla extract using a wooden spoon until the mixture is smooth and cohesive.
Combine Wet and Dry Ingredients:
- Gently fold the banana mixture into the dry ingredients using a rubber spatula. Stir only until the ingredients are just combined; the batter should remain thick and slightly lumpy. Avoid overmixing to preserve tenderness.
Incorporate Hazelnuts:
- Fold in the toasted hazelnuts until evenly distributed throughout the batter.
Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups. Place approximately 1 teaspoon of Nutella on the top of each muffin and swirl gently using a toothpick to create a marbled effect.
Bake:
- Transfer the muffin tin to the preheated oven and bake for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin (avoiding Nutella) comes out clean.
Cool and Serve:
- Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
