Nutella banana muffins are soft and moist with ribbons of creamy Nutella in every bite. Rich, chocolatey, and packed with sweet banana flavor, they’re ready with just 20 minutes of prep!
My family is super fussy about bananas - The second a banana gets a single brown spot, nobody wants to even touch it!
I wait for those bananas to ripen. That’s when the magic happens. They become the star ingredient in the best baked treats. I’ve used overripe bananas in everything from banana cinnamon pancakes to walnut and fig banana bread. But these banana Nutella muffins might be my favorite use yet. Honestly? They disappear the moment they come out of the oven.
And if you love banana desserts, you should also try my banana scones, banana baked oatmeal, or coffee banana cake.
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Why You’ll Love This Recipe
✨ I’ve tried every muffin recipe under the sun, but these Nutella-filled banana muffins are irresistible. The bananas add moisture and natural sweetness, while the Nutella creates gooey chocolate swirls.
✨ Super easy and quick to make, these eggless banana muffins need basic pantry ingredients. You probably already have most of the ingredients in your kitchen.
✨ There is Nutella inside. There is Nutella on top. You really don’t need to add anything else to these perfect decadent treats.
✨ Perfect for a mid-morning snack, tea time, as an after-dinner treat, or anytime that chocolate craving hits!
✨ This muffin recipe works well with a variety of mix-ins. Add nuts, raisins, or chocolate chips, and play around with the flavors… this is a very versatile recipe.
Recipe Ingredients
Flour: I used all-purpose flour for a soft, tender crumb. I have also made these using a combination of all-purpose and whole wheat flour, and it works very well.
Bananas: The darker and spottier, the sweeter the Nutella swirled banana muffins.
Nutella is the star ingredient. It creates those beautiful chocolate swirls.
Cinnamon powder is a must, because if there is a match made in heaven, then it surely is banana and cinnamon!
Sugar: I used brown sugar, but regular granulated sugar, coconut sugar, or cane sugar will also work.
Milk: I like the slight sweetness of coconut milk in this recipe, but feel free to use any milk of your choice.
Vinegar: Apple cider or regular white, either works to make the buttermilk, which is essential to the Nutella banana muffins recipe. It makes them tender and beautifully moist.
Coconut oil adds moisture and keeps them light. You can use any neutral vegetable oil.
Vanilla extract gives a warm, cozy flavor. Use store-bought or homemade vanilla extract.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
Use different nut butters. You can add almond butter, as I did for my almond butter cup, or peanut butter (as I did with my peanut butter oat cups) as Nutella substitutes. You can even swirl in Biscoff spread instead, as I did for my Biscoff banana bread.
Add more mix-ins. Throw in some chopped walnuts, raisins, or dates. Mix in some chocolate chips as I did for my chocolate chip muffins. This is a great basic batter for moist banana bread-style muffins.
How To Make Nutella Banana Muffins
Recipe Video
Step-By-Step Instructions
Step 1: Make the buttermilk- Mix vinegar and milk and set it aside for 5 minutes.
Step 2: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon powder. Whisk in the brown sugar.
Step 3: Mash the banana well and add the buttermilk, oil, and vanilla extract. Mix well.
Step 4: Mix the wet and dry ingredients. Don't overmix.
Step 5: Spoon 2-3 tablespoons of batter into each muffin cup. Add a teaspoon of Nutella on top.
Step 6: Put another 2 tablespoons of batter on top and then another 1 teaspoon of Nutella on top of the batter. With a wooden skewer or toothpick, swirl the Nutella into the batter.
Step 7: Bake at 220 C / 425 F for 5 minutes, lower the temperature to 190 C / 375 F and continue baking for 12-15 minutes or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
Top Tips
- Use room temperature ingredients for a smooth, even-textured batter. This helps give airier, fluffier muffins.
- Warm the Nutella slightly if it’s too thick. This makes it easier to swirl.
- Don’t over-whisk the Nutella swirl banana muffins batter. Mix just enough so all the dry ingredients are moist.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter to help get tall muffins!
- If you don't want to bake at different temperatures, just bake at 180 C/ 350 F for 18-20 minutes.
Recipe FAQs
The riper, the better! Look for bananas that are heavily spotted or even completely brown. They're sweeter and have a more intense banana flavor.
Yes! This is one question I get asked a lot. The banana Nutella muffins recipe is already eggless. All you need to do is get your hands on some vegan Nutella or vegan chocolate hazelnut spread.
Absolutely! You can use this recipe to make Nutella banana bread. Follow it as written, but instead of baking in a muffin tin, use a 9" x 5" loaf pan.
Store the Nutella-stuffed banana muffins in an airtight container in the refrigerator for up to 3 days. Warm them in the microwave for about 15–20 seconds before eating.
📖 Recipe
Nutella Banana Muffins
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/3 cup Brown sugar You can use any sugar
- 1 cup Coconut milk You can use any milk
- 1 tbsp Apple cider vinegar Regular white vinegar will also work
- 1/3 cup Coconut oil You can use any neutral oil
- 2 tsp Vanilla extract
- 1 large Banana, overripe
- 1/3 cup Nutella You can also use chocolate peanut butter / almond butter.
Instructions
- Preheat the oven to 220 C / 425 F. Line your muffin tray cavities with paper liners.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.1 cup Coconut milk, 1 tbsp Apple cider vinegar
- Sift together all-purpose flour, cinnamon powder, baking powder, baking soda, and salt in a large bowl.2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder
- Stir in the sugar.1/3 cup Brown sugar
- In a small bowl, mash the banana with a fork. Add the milk & vinegar mixture, oil, and vanilla extract.1 large Banana, overripe, 1 cup Coconut milk, 1 tbsp Apple cider vinegar, 1/3 cup Coconut oil, 2 tsp Vanilla extract
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
- Put 2 tablespoons of batter in each cup, and put 1 teaspoon of Nutella on top.
- Put another 2-3 tablespoons of batter on top and then another 1 teaspoon of Nutella on top of the batter.
- With a wooden skewer or toothpick, swirl the Nutella into the batter.
- Bake at 220 C / 425 F for 5 minutes, then lower the temperature to 190 C/ 375 F and bake for 12-15 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
- Serve warm and enjoy!
- These muffins can be stored in an airtight container in the refrigerator for 3 days. Reheat in the microwave before eating.
Video
Notes
- Use room temperature ingredients for a smooth, even-textured batter. This helps give airier, fluffier muffins.
- Warm the Nutella slightly if it’s too thick. This makes it easier to swirl.
- Don’t over-whisk the Nutella swirl banana muffins batter. Mix just enough so all the dry ingredients are moist.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter to help get tall muffins!
- If you don't want to bake at different temperatures, just bake at 180 C/ 350 F for 18-20 minutes.
Srishti Agarwal says
Hello. Can you please share the measurements in grams as i dont have cups 🙁
Natasha Minocha says
Hi Srishti, thank you for pointing this out. I have now updated the recipe card to show the metric measurements too. Looking forward to hearing how these turned out for you and happy baking!
Dr pooja says
I will try today and big thanks for new version of banana use because I in Nutella my kids love to eat happily.
Natasha Minocha says
So happy to hear that, Pooja! Hope your kids enjoy these:)
Carmari says
Hi! I am doing this one today!! Just want to check, can they be frozen with success?
Natasha Minocha says
Hi, I'm sure they can, though I haven't tried freezing them. If you do, please let me know how it worked out for you. 🙂
Faizan says
Can I make a cake with this batter as I don't have muffin tray or liners.for how long should I bake it
Natasha Minocha says
Yes, you can. This may take 30-40 minutes. Since temperatures vary in all ovens, I would keep an eye on the cake 30 minutes onwards. If it's browning too fast on top and inside is not done, please cover loosely with a piece of foil to prevent the top from burning. Hope this helps!
Nikita says
Hi! This recipe looks amazing! Can I know of may substitute for all purpose flour? Can I just use whole wheat flour only? Thank you very much!
Natasha Minocha says
Hi Nikita, thank you 🙂
Yes, you can use wholewheat flour for this recipe. It should work well.