These banana Nutella muffins are full of banana flavor, moist, and perfectly swirled with rich chocolatey Nutella goodness. Just like this Banana bread with pecans, these muffins are packed with 2 cups of mashed bananas! They are a delicious treat you won’t be able to resist.
Banana bread is undeniably delightful, but when it comes to convenience and speed, nothing beats banana Nutella muffins. Whether you’re on the go or looking for a hassle-free baking option, these easily portable treats are the perfect solution. As a busy mom, these are perfect for on-the-go snacking or lunchboxes. And, with a steady supply of bananas at home, it’s only a matter of time before those beautifully spotty fruits are transformed into a batch of mouthwatering muffins.
Why You’ll Love This Recipe
- Made from basic ingredients.
- Quick and easy, can be made ahead so they are perfect for busy mornings.
- Perfect way to use up your spotty bananas, just like these banana carrot muffins.
- Portable and convenient for on-the-go snacking or lunchboxes.
- Irresistible combination of creamy Nutella and luscious bananas.
- Versatile treat suitable for breakfast, snack time, or dessert.
Ingredients You’ll Need
- Ripe bananas, mashed – do not use fully blackened bananas as they tend to have too much moisture. Ripe but not too ripe bananas give the batter structure, so the muffins bakes up fluffy and light.
- Granulated Sugar – Sugar enhances the overall flavor profile of the muffins, bringing out the natural flavors of other ingredients and contributing to a well-rounded taste. Granulated sugar, a colorless, odorless, and flavor-neutral ingredient, serves as the perfect canvas for allowing the flavors of other ingredients to shine. However, when subjected to heat and time, it undergoes a delightful transformation, caramelizing into a complex and slightly bitter flavor profile.
- Melted butter – Melted butter is easier to mix into the batter compared to solid butter, ensuring a more even distribution throughout the mixture.
- Sour cream – Sour cream is a fantastic addition to muffin recipes because it has some unique qualities. Unlike other dairy products like buttermilk, cream, and yogurt, sour cream has a thick consistency that keeps the muffin batter nice and thick. This helps the muffins rise and form those beautiful crowns in the oven. You can replace it with plain yogurt.
- Buttermilk – Like in these healthy apple muffins, buttermilk brings a pleasant tang and adds very little fat. It also helps to tenderize gluten, giving baked goods a softer texture and more body.
- Eggs– Eggs are essential in muffin recipes as they provide structure, moisture, and contribute to the light and fluffy texture. They also add richness, flavor, and a golden color while offering nutritional benefits with their protein content.
- Vanilla extract– Adding pure vanilla extract to muffins enhances the overall flavor profile by adding a subtle yet delightful sweetness and aroma. It brings a touch of warmth and depth to the muffins, complementing the other ingredients and creating a more satisfying and enjoyable taste experience.
- All-Purpose Flour-all-purpose flour is a go-to choice because it works wonders for achieving that perfect crumb texture. It strikes a great balance between providing structure and ensuring the muffins turn out tender and moist. Plus, the best part is that you can easily find all-purpose flour in your kitchen or at any grocery store, so there’s no need to hunt down any fancy flour types. It’s all about convenience and delicious results!
- Cinnamon and cloves – these seasonings are high in eugenol, the same compound that gives ripe bananas their distinctive flavor and aroma. These help deepen the banana flavor of the muffins and are a spice combo that I also use in the banana carrot muffins.
How to make Nutella Banana Muffins
This muffin recipe couldn’t be easier. The batter comes together in minutes, no mixer is required! Basically, mix the dry ingredients, mix the wet ingredients, combine them together, scoop, swirl, and bake. Let’s break it down.
STEP 1. Mix the dry ingredients. Start the batter by whisking together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground cloves in a large mixing bowl. Set aside.
STEP 2. Mix the wet ingredients. In a separate bowl, whisk together eggs and granulated sugar well for about 30 seconds.
STEP 3: Whisk in the buttermilk, melted butter, sour cream, vanilla, and bananas to the egg/sugar mixture.
STEP 4: Add the wet ingredients to the dry ingredients and mix until there are no signs of flour. Do not overmix. Overmixing creates gluten which can cause the muffins to be tough.
Grab a standard 12-count muffin pan, and spray with cooking spray or line with cupcake liners. I use a cooking spray such as Pam and make sure I get the top of the pan so the muffin tops don’t stick. If you need a recommendation, this muffin pan has held up well with very regular use.
STEP 5. Scoop and Swirl. Scoop the batter with a muffin scoop (this is the easiest and cleanest way) and fill tin about 3/4 of the way full. Soften the Nutella in a separate bowl in the microwave for 20 seconds. Take a teaspoon of Nutella and put it on top of the batter and swirl it with a toothpick, place more batter on top of the Nutella and then any Nutella that may be left in the bowl. Make a final swirl with the toothpick.
STEP 6. Bake. Place the pan in the oven and bake at 400ºF, for 20-22 minutes more and until golden brown and the toothpick inserted comes out clean or with just a few moist crumbs.
STEP 7. Cool. Allow muffins to cool completely on a wire rack. Enjoy with a generous smear of Nutella!
Expert Tips
These are really very easy to make, but here are a few tips to make sure they bake up perfect every time!
- Measure the flour correctly. Too much flour can cause baked goods to be dry, but too little flour can cause them to be overly moist. To make this recipe with a measuring cup, whisk it first, then spoon it into a dry measuring cup and level off the top (without shaking).
- Weigh your ingredients. The best way to measure ingredients is to use a food scale (highly recommended) because all flours tend to get different results using a measuring cup. Baking is a precise science that relies on accurate measurements. A food scale provides precise weight measurements, which are more consistent and reliable than volume measurements. This accuracy ensures that your ingredients are measured correctly, resulting in consistent and successful baking outcomes.
- Do NOT over-mix the batter. Combine the wet and dry ingredients by whisking them together just until moistened. Over-mixing can make muffins tough by creating too much gluten.
- Ripe Bananas: Use ripe bananas for maximum flavor and sweetness. The spottier the bananas, the better, as they will mash easily and infuse the muffins with natural sweetness (see picture above for example of spotty bananas).
- Baking Time and Temperature: Preheat the oven to the recommended temperature and follow the suggested baking time in the recipe. Check for doneness by inserting a toothpick into the center of a muffin – if it comes out clean or with a few crumbs, they are ready.
- Cooling and Storing: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for a couple of days or freeze for longer storage.
- Enjoy Fresh: Banana Nutella muffins are best enjoyed fresh, so try to consume them within a day or two for the best taste and texture.
Storage Recommendations
These are wonderful warm, straight out of the oven, but they also can be made ahead and will store very well!
Be sure to allow the muffins to cool completely before storing. I recommend you move them to a wire rack for the quickest cooling time.
- Leftovers. They will stay fresh in an airtight container at room temperature for 2 days, or in the refrigerator for about 5 days. If you choose to refrigerate them, I recommend heating them in the microwave for about 15 seconds before serving. Keep in mind that the texture of muffins will naturally change over time, and it’s best to consume them within a day or two of baking for the freshest and most enjoyable texture.
- Freezing. Once completely cooled, place them in a resealable bag, then freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to enjoy. I freeze them right away and place the frozen muffin in my kid’s lunch box so it is thawed by snack time!
Helpful Tools
- Mixing Bowls. Any mixing bowl will do the trick. I love using glass mixing bowls, but stainless steel ones will work as well.
- Nonstick Muffin Pan. This is where quality matters! I don’t have to use paper liners and my muffins always come out so easily. And, it’s easy to clean.
- Cooling Rack. I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
- Scale. When it comes to baking, accuracy is key. Baking is like a delicious science experiment, and using a food scale can make all the difference. Unlike measuring cups or spoons, a food scale gives you precise weight measurements that are consistent and reliable. This means your ingredients are measured correctly every time, leading to consistent and successful baking outcomes. So, if you want to take your baking game to the next level, a food scale is a must-have tool in your kitchen!
Frequently Asked Questions
Yes, you can use frozen bananas for the muffins. Thaw them before using and make sure to drain any excess liquid.
Absolutely! If you prefer to use a different spread or don’t have Nutella on hand, you can substitute it with other nut or chocolate spreads like peanut butter, almond butter, or chocolate hazelnut spread.
Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just ensure that the blend is suitable for baking. Adjustments to measurements or additional binders may be needed. Please note: I have not tried this recipe with gluten-free flour.
Banana Nutella Muffins
Equipment
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspooons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon diamond crystal kosher salt or 1/2 teaspoon table salt
- 2 cups (460 grams) mashed bananas (about 4 large ripe bananas)
- 1 cup (200 grams) granulated sugar
- 2 large eggs at room temperature
- 1/4 cup (60 grams) sour cream at room temperature
- 1/2 cup (120 grams) buttermilk at room temperature
- 5 tablespoons (70 grams) unsalted butter melted & slightly cooled
- 2 teaspoons vanilla extract
- 1/2 cup Nutella
Instructions
Prep
- 30 minutes prior, set out the buttermilk, sour cream and eggs to allow to come to room temperature.
- Prep a 12-cup muffin pan with liners or spray with nonstick cooking spray.
- Position an oven rack in the center position. Preheat oven to 400°F.
- Mash the bananas with a potato masher in a medium size bowl. Set aside.
Muffin Mix
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, ground cloves, and salt together until combined. Set aside.
- In a medium-sized bowl, whisk the granulated sugar and eggs together for about 30 seconds. Whisk in the sour cream, buttermilk, unsalted butter, vanilla extract, and mashed bananas. Pour the dry ingredients into the wet ingredients, and whisk until combined.
- Heat the Nutella in the microwave for about 20 seconds to soften.
- Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter. Top the muffins with the remaining batter and scoop another half teaspoon of Nutella and swirl.
- Bake at 400℉ (204℃) for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before serving.
Notes
Nutrition
If you try these Banana Nutella muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five-star ⭐️ rating. Be sure to sign up for our mailing list to receive more delicious recipes straight to your inbox.