If you’ve got a couple of overripe bananas sitting on your counter, these bakery-style Nutella Banana Muffins are just what you need. They’re soft, fluffy, and filled with a gooey Nutella centre that makes every bite irresistible. Toasted hazelnuts add a delicious crunch on top, but you can easily switch them out for your favourite nuts—or leave them out entirely. Whether you’re baking for breakfast, snacks, or just because, this easy recipe brings café-worthy muffins straight to your kitchen.
Why I love this Nutella Banana Muffin recipe
There’s so much to love about these Nutella banana muffins. Whether it’s the flavour, the texture, or how easy they are to make, they’ve quickly become one of my go-to bakes. Here’s why I keep coming back to this recipe:
- I can use up overripe bananas, so nothing goes to waste.
- The muffins has a soft, moist texture with natural sweetness, just delicious!
- Nutella is a treat I don’t indulge in every day—but that’s what makes it special. And when you do take a bite and hit that gooey Nutella centre, it’s pure joy. It turns an ordinary banana muffin into something delightfully unexpected.
- Toasted hazelnuts add a perfect crunch (or swap your favourite nuts!)
- These muffins are perfect for those days when I just want to bake something comforting without fussing over a complicated recipe.
- When I have these muffins, I feels like a homemade bakery treat every time!
I hope you’ll give these muffins a go—there’s something so comforting about baking with bananas and that gooey Nutella centre is just the cherry on top.
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Ingredients in this Nutella Banana Muffins recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- All-purpose flour – Provides the structure and foundation for the muffins, giving them a tender yet stable crumb.
- Baking soda – Reacts with the acidity in the bananas and yoghurt to help the muffins rise and stay fluffy.
- Baking powder – Gives an extra lift, ensuring light and airy muffins even with heavy ingredients like mashed banana and Nutella.
- Salt – Always add a little, it enhances the overall flavour and balances the sweetness.
- Overripe bananas – Add natural sweetness, moisture, and that distinct banana flavour that makes the muffins so soft and aromatic.
- Caster sugar – A fine sugar that blends easily into the batter, adding sweetness without a gritty texture.
- Light brown sugar – Adds a hint of molasses flavour and extra moisture, making the muffins even more tender.
- Eggs – I use large eggs in this recipe. They bind the ingredients together, provide structure, and add richness to the batter.
- Vegetable oil – Keeps the muffins moist and soft for days, unlike butter which can sometimes dry out upon cooling.
- Vanilla extract – Adds a warm, aromatic note that complements the banana and hazelnut flavours. This is my all time favourite vanilla extract.
- Greek yoghurt – Adds moisture and a slight tang, making the crumb extra soft and balancing the sweetness. If you don’t have yoghurt, you can use the same amount of sour cream instead.
- Chopped hazelnuts – Bring in crunch, nuttiness, and pair beautifully with the Nutella. Toasting enhances their depth of flavour.
- Nutella or hazelnut spread – The star of the show! Adds a gooey, chocolatey centre and indulgent flavour to each bite.
Tips for making the BEST Nutella Banana Muffins
- Use overripe bananas – The riper, the better! They’re sweeter and mash more easily, which gives the muffins great flavour and moisture.
- Toast your hazelnuts – It brings out their natural nuttiness and adds an extra depth of flavour.
- Coat the nuts with flour – Lightly coat the chopped hazelnuts in flour to prevent them from sinking to the bottom of the muffins.
- Don’t over mix – Once you add the dry ingredients, mix just until combined. Over mixing can make muffins dense and tough.
- Add Nutella carefully – Use a small spoon or piping bag to add Nutella to the centre of each muffin for an even, gooey middle.
- Bake at high heat first – Starting with a hotter oven (like 220°C) helps create a nice dome. After a few minutes, reduce the temperature if needed.
- Let them cool slightly before serving – The Nutella centre will be molten fresh from the oven, but letting them rest for 10–15 minutes helps set the texture.
How to serve these Nutella Banana Muffins
- Warm with coffee or tea – Heat them slightly before serving for that gooey Nutella centre—perfect with a cup of coffee or tea.
- Breakfast on the go – Pack one in your morning bag for a quick, satisfying breakfast.
- Afternoon snack – Serve with a cold glass of milk or a warm drink as a treat between meals.
- Add a scoop of vanilla ice cream – Turn them into a dessert! Slice a muffin in half and serve warm with a scoop of ice cream on top.
- Party platter – Arrange them on a cake stand or platter with fresh berries and extra Nutella for dipping.
How to store these Nutella Banana Muffins
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2–3 days. Keep them away from direct sunlight or heat.
- Refrigerate (if it’s warm/humid): If your kitchen is hot or humid, you can store them in the fridge for up to 5 days. Let them come to room temperature or warm them slightly before eating for the best texture.
- Freeze for later: These muffins freeze beautifully! Wrap each one tightly in cling film or foil, then place them in a freezer bag or airtight container. Freeze for up to 2 months. 👉 To serve, thaw at room temperature or microwave for 15 –20 seconds until warm.
Frequently Asked Questions
Yes! Walnuts, pecans, or almonds work well too. Feel free to use your favourite or what you have on hand.
Not necessarily. You can substitute with any chocolate hazelnut spread or even peanut butter for a different twist.
Yes—use a 1:1 gluten-free flour blend. Just make sure it’s a brand that works well for baking.
Slightly freeze the Nutella into small dollops before adding to the batter. This helps keep it centred while baking.
Definitely! Just be sure not to overcrowd the muffin tin—bake in batches if needed.
Starting at 220°C gives the muffins a beautiful dome rise. You can reduce the temperature to 180°C after the first 5 – 7 minutes if needed.
Final Thoughts
These Nutella banana muffins are a little bit nostalgic, a little bit indulgent, and incredibly easy to make. With that soft crumb, gooey centre, and crunchy hazelnut topping, they’re everything I love in a home-baked treat. I hope you’ll give them a try—sometimes the simplest bakes really are the most satisfying.
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Nutella Banana Muffins
- Prep Time: 20 mins
- Cook Time: 18
- Total Time: 38 mins
- Yield: 9 muffins 1x
- Category: breakfast, afternoon tea, snacks
- Method: Bake
- Cuisine: American
Description
Do you have some overripe bananas in your fruit bowl looking a bit brown and spotty – don’t throw them away, make these Nutella Banana Muffins! Try this amazingly easy recipe and see the magic that happens when bananas get it together with hazelnut spread. You have to taste this treat to believe it – once you’ve tried one, you’re going to find it very hard not to eat another one!
Ingredients
220 g all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 medium overripe bananas, peeled and mashed
30 g caster sugar
50 g light brown sugar
2 large eggs
90 ml vegetable oil
1 1/2 tsp vanilla extract
100 g chopped hazelnuts
150 g Nutella / hazelnut spread
160 g Greek yoghurt
Instructions
Preparation
- Preheat your oven to 220°C (425°F). Line 9 muffin cases in a muffin tin.
- Peel the bananas (from the bottom makes for easier peeling), then mash them until mostly smooth, leaving a few small lumps for texture.
- Roughly divide the chopped hazelnuts into two portions, ¼ for the topping and ¾ for the batter.
- Lightly mist the ¾ portion with water. Scoop in a spoonful of flour and use it to fully coat the hazelnuts. Set aside.
Make the batter
- In a large mixing bowl, combine the brown sugar, caster sugar and vegetable oil, stirring until well combined.
- Add the eggs, one at a time, whisking well after each addition until fully incorporated.
- Add the Greek yoghurt, mix well. Add in the mashed bananas, and vanilla extract, mixing until smooth.
- Place a sieve on top of the mixing bowl, sift in the remaining flour, baking powder, and baking soda. Remove the sieve, add in the salt. Mix until there are no traces of the dry ingredients.
- Add in the flour-coated hazelnuts. Gently fold them using a silicone spatula, scraping down the sides and bottom as you go. Be careful not to over mix – just mix until you no longer see dry flour.
Bake the muffins
- Scoop the batter into the muffin cases to about half way full. For your reference, I used two scoops of my ice cream scoop as a guide.
- Add a tablespoonful of Nutella on top of the batter, then use a skewer to gently swirl-mix, just enough to create a marbled effect without mixing it in completely.
- Sprinkle the ¼ portion hazelnuts on top for extra crunch and flavour.
- Use the handle of a spatula to gently press the hazelnuts lightly into the batter to keep them from popping up during baking.
- Bake in the preheated oven: at 220°C (425°F) for the first 5 minutes; then, reduce the temperature to 180°C (350°F) and continue baking for another 13 – 15 minutes, or until a skewer inserted into the centre comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack once you can handle the heat — this helps to prevent soggy bottoms which can be caused by trapped steam in the hot tray.
- Enjoy your soft, chocolatey, and gooey-rich muffin with a cup of coffee! See if you can resist a second one…
Notes
- Watch my video tutorial here to see how easy they are to make.
- Feel free to use your favourite nuts — or skip them altogether!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
