Banana Nutella Muffins – soft and fluffy banana muffins with chocolate chips and Nutella swirls! They take just 20 minutes to make and are great for breakfast, lunchboxes or a sweet treat anytime!
Mmmmmmm, Nutella. How I love it. There can’t be a sweet baked good in the world that couldn’t be improved with the addition of Nutella, don’t you think?
Bananas and Nutella are simply a match made in heaven. These Nutella swirled chocolate chip banana muffins are a perfect example!
My boys are huge banana muffin fans and adding chocolate chips and swirls of Nutella just takes them to another level.
Now my two eldest boys are in their teens, they literally eat me out of house and home!
Keeping the food cupboard stocked with all their favourite snacks costs me a small fortune, especially in the Summer holidays! (Seriously, if anyone has any tips on how to keep teenage boys full up, let me know! Mine seem to have hollow legs!)
If supplies are running low and I have no time to pop to the shops, that’s when this recipe comes in very handy.
I always seem to have a few speckled bananas sitting on the kitchen counter waiting for me to use them up. My classic banana bread and banana bundt cake are regular bakes here.
If I know I’m not going to have time to bake with them that week, I pop them in the freezer for future banana bakes.
Sometimes I make these muffins in my mini muffin tins and freeze them for another time – pop them in the microwave on the defrost setting for a minute or so and they’ll be perfect.
This recipe will give you 24 mini muffins. You could do the same with my banana and coconut muffins!
ingredients you’ll need to make banana nutella muffins
Detailed instructions and recipe amounts are in the recipe card at the bottom of the post.
- Plain Flour
- Baking Powder
- Bicarbonate of Soda
- Fine salt
- Caster Sugar or soft light brown sugar (you can use either, but I prefer brown sugar)
- Vegetable or Sunflower Oil
- Vanilla Extract
- 2 Large eggs, at room temperature
- 3 Bananas, mashed. Overripe bananas with lots of black/brown spots are best for baking.
- Chocolate chips or chunks
- Nutella, or any other chocolate Hazelnut spread
step by step
This recipe is so easy – like most muffin recipes, it’s simply a case of combining the wet and dry ingredients together.
Step 1 – Place the flour, baking powder, bicarbonate of soda and salt in a large bowl and stir to combine. Stir in the chocolate chips.
Step 2 – In a medium bowl or jug, stir together the oil, brown sugar, vanilla extract and eggs. Stir in the mashed bananas.
Step 3 – Pour the wet ingredients into the bowl of dry ingredients. Using a large spoon or spatula (my preference), lightly mix until you have a muffin batter and no flour streaks are visible. The golden rule when making muffins is not to overmix.
Step 4 – Spoon the mixture into a muffin tin lined with muffin tin liners, about halfway full. Using a small spoon, drop 1/2 teaspoon of Nutella on top.
Cover with more muffin batter, making sure the Nutella is covered. I fill these all the way to the top!
Step 5 – Place another 1/2 teaspoon of Nutella on top, then swirl with a knife. Scatter over a few extra chocolate chips, if you like.
Step 6 – Bake the muffins in a preheated oven 200C/180 Fan/400F for about 20 minutes or until risen and golden. Remove them from the tin and allow to cool on a wire cooling rack.
storing banana muffins
These muffins are best eaten while they’re still a little warm and the chocolate chips and Nutella are still gooey! However, they’re still delicious on day two.
They can also be frozen for up to three months.
more banana bakes you might enjoy
Banana Nutella Muffins
These Banana Nutella Muffins are very easy to make - 10 minutes prep, 20 minutes bake time and they're ready! Soft and fluffy muffins with chocolate chips and lots of creamy Nutella swirls!
Ingredients
- 250g Plain Flour
- 1 1/2 Level Teaspoons Baking Powder
- 1/2 Level Teaspoon Bicarbonate of Soda
- 100g Chocolate Chips or Chunks
- 100g Caster Sugar or Soft Light Brown Sugar
- 2 Large Eggs, at room temperature
- 2 teaspoons Vanilla Extract
- 125ml Vegetable Oil
- 3 Over-Ripe Bananas, mashed (unpeeled weight should be about 400g)
- 125g Nutella or other chocolate spread
- 25g chocolate chips for sprinkling, optional
Instructions
- Preheat the oven to 200C/180Fan/350F. Line a 12 hole muffin tin or two 12 hole mini muffin tin with liners.
- Place the flour, baking powder, bicarbonate of soda and sugar in a mixing bowl and stir to combine. Stir to combine.
- Measure out the oil in a jug, add the vanilla extract and crack in the eggs. Stir until well combined. Stir in the mashed bananas.
- Pour the wet ingredients over the dry ingredients and stir until you have a muffin batter with no flour streaks. Remember that a light hand will give you light muffins.
- Spoon the mixture into the muffin cases, filling them halfway full. Place about 1/2 teaspoons worth of Nutella on top of the batter. Top with a little more muffin batter, making sure the Nutella is mostly covered. Place about another 1/2 teaspoons worth of Nutella on top and using a table knife or skewer, lightly swirl the batter until you have a marbled effect.
- Bake for 20 minutes or until well risen and the muffins spring back when lighly pressed. Place a wire rack to cool. I highly recommend trying one while they are still slightly warm and the Nutella is still a little melty!
Notes
Storing: These muffins are best eaten while they are still slightly warm, but they are still delicious the day after baking.
Freezing: Freeze the banana muffins for up to 3 months. Place in an airtight freezer bag or container before freezing. Defrost at room temperature and eat within 24 hours.
Variations: Instead of Nutella, try filling the muffins with Biscoff spread.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 133mgCarbohydrates: 47gFiber: 3gSugar: 25gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Oh what scrummy looking muffins. All my favourite flavours rolled into one muffin, excellent. ?
Thank you! They definitely helped to brighten my day up 🙂
These look gorgeous! I will be making these today!! Pics to follow lol xxx
Hope you like them Rachel! Eagerly awaiting the picture, if you can post it on my facebook page please 🙂 xx
Yum – that last photo should’ve come with a warning – I want to reach into the screen and take it!
Thanks! 🙂
Yes! Those muffins sound amazing!
Ohhhh Don’t these look delicious, I could just eat one now with my coffee.
Thanks Jacqui ?
Thank you! ?
Do you know what? II reckon I could make these not only gluten free with a simple switch of flour but also egg free too…the secret is in the bananas…a tablespoon of ground chia or flaxseed and Bob’s your Uncle (or maybe he’s not, but I’ll have delicious cupcakes can eat 😀 )
I think you could be onto something here! Let me know how they turn out if you try it ?
These look soooo tasty! I do love ways to use up bananas that are slightly riper.
These sound so good Nikki! Banana muffins are my go to for my boys who despite being only 4 and 7 eat like a horse lol. These would be perfect as a treat version with chocolate treat and Nutella, I know they would love it! Thank you for sharing with #BakingCrumbs 🙂 x
Thanks! I always seem to have over ripe bananas, they don’t last very long ? Good excuse to bake though!
Thank you Jo, Nutella is always a winner with the kids!
Oooooo! I have to admit that I’ve never bought Nutella (I know! Where have I been!) But having seen these muffins it’s definitely going on the shopping list – they look and sound utterly gorgeous Nickki 😀 Thankyou for sharing with #BakingCrumbs,
Angela x
Thanks Angela, I really hope you love them! ? x