Nutella Banana Muffins: The Ultimate Guide with Original Recipes

Nutella Banana Muffins: The Ultimate Guide with Original Recipes

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There’s something magical about the combination of chocolate and banana. When you add Nutella to the equation, you’ve got a match made in heaven. I’ve been baking these Nutella banana muffins for years, tweaking the recipe until it’s absolutely perfect. Today, I’m sharing not just my go-to recipe, but several variations that I’ve developed over time.

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Ingredients

Scale 1x2x3x

Healthier Nutella Banana Muffin Variation

After making the classic recipe dozens of times, I started experimenting with healthier alternatives. This version reduces the sugar and incorporates whole wheat flour—perfect for breakfast or a less guilty treat.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/3 cup homemade chocolate hazelnut spread (recipe below) or Nutella
• 1/4 cup dark chocolate chips (optional)

Homemade Healthier Chocolate Hazelnut Spread:

• 1 cup roasted hazelnuts
• 2 tablespoons coconut oil
• 2 tablespoons cocoa powder
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt

Blend all ingredients in a food processor until smooth. This makes about 3/4 cup of spread.

Gluten-Free Nutella Banana Muffins

When my friend was diagnosed with celiac disease, I developed this gluten-free version that’s just as delicious as the original.

Ingredients:

• 2 cups gluten-free flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup Nutella
• 1/2 teaspoon almond extract (optional, enhances flavor)
• 1/2 cup chocolate chips (ensure they’re gluten-free)

Instructions:

Follow the same method as the classic recipe, being careful to use certified gluten-free ingredients if making for someone with celiac disease.

Vegan Nutella Banana Muffins

My vegan friends were missing out on these delicious muffins, so I created this plant-based version that doesn’t compromise on taste.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1/4 cup plant-based milk (almond, soy, or oat)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate hazelnut spread (store-bought or homemade)
• 1/2 cup vegan chocolate chips

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Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
• Mash the bananas in a bowl until smooth.
• Mix in eggs, sugar, melted butter, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fill muffin cups halfway with batter, then drop a spoonful of Nutella on top.
• Swirl the Nutella gently using a toothpick or skewer.
• Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
• Cool muffins in the pan for 5 minutes before transferring to a wire rack.
• Enjoy warm or store for later!

Notes

• Use overripe bananas for extra sweetness and moisture.
• Warm Nutella slightly for easier swirling into the batter.
• You can substitute whole wheat flour for a healthier version.
• Add chocolate chips or chopped nuts for extra texture.
• Store muffins in an airtight container for up to 3 days or freeze for longer freshness.

There’s something magical about the combination of chocolate and banana. When you add Nutella to the equation, you’ve got a match made in heaven. I’ve been baking these Nutella banana muffins for years, tweaking the recipe until it’s absolutely perfect. Today, I’m sharing not just my go-to recipe, but several variations that I’ve developed over time.

Why Nutella and Banana Make the Perfect Pair

Before diving into the recipes, let’s talk about why this combination works so well. Ripe bananas bring natural sweetness and moisture to baked goods, while Nutella adds that rich, chocolatey hazelnut flavor that’s impossible to resist. The textures complement each other beautifully—soft, moist banana bread meets creamy, indulgent Nutella. It’s a combination that appeals to both kids and adults alike.

I discovered this magical pairing when I had overripe bananas and a nearly empty jar of Nutella. As someone who hates food waste, I decided to experiment. That first batch of muffins disappeared within hours, and I’ve been perfecting the recipe ever since.

The Classic Nutella Banana Muffin Recipe

Let’s start with my classic recipe. This is the one I come back to time and again—it’s foolproof and always a crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional but recommended)
• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup Nutella, plus extra for swirling
• 1/2 cup chocolate chips (optional)
• Banana slices for topping (optional)

Instructions:

1. Preheat and prepare: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Prepare wet ingredients: In a large bowl, mash the bananas until smooth. Add both sugars and mix well. Stir in the melted butter, then beat in the eggs one at a time. Add vanilla extract and mix until combined.
4. Combine mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Overmixing will make your muffins tough.
5. Add Nutella: Warm the Nutella slightly in the microwave (about 15 seconds) to make it easier to work with. Fold 1/2 cup into the batter, creating a marbled effect. If using chocolate chips, fold them in now.
6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Create Nutella swirls: Add a small dollop of Nutella on top of each muffin and use a toothpick to create a swirl pattern. If desired, place a thin banana slice on top of each muffin.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (it may have some melted Nutella on it, but should not have raw batter).
9. Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins stay fresh in an airtight container at room temperature for 3 days, or you can freeze them for up to 3 months.

Healthier Nutella Banana Muffin Variation

After making the classic recipe dozens of times, I started experimenting with healthier alternatives. This version reduces the sugar and incorporates whole wheat flour—perfect for breakfast or a less guilty treat.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/3 cup homemade chocolate hazelnut spread (recipe below) or Nutella
• 1/4 cup dark chocolate chips (optional)

Homemade Healthier Chocolate Hazelnut Spread:

• 1 cup roasted hazelnuts
• 2 tablespoons coconut oil
• 2 tablespoons cocoa powder
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt

Blend all ingredients in a food processor until smooth. This makes about 3/4 cup of spread.

Instructions:

Follow the same method as the classic recipe, substituting the ingredients as listed above.

Gluten-Free Nutella Banana Muffins

When my friend was diagnosed with celiac disease, I developed this gluten-free version that’s just as delicious as the original.

Ingredients:

• 2 cups gluten-free flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup Nutella
• 1/2 teaspoon almond extract (optional, enhances flavor)
• 1/2 cup chocolate chips (ensure they’re gluten-free)

Instructions:

Follow the same method as the classic recipe, being careful to use certified gluten-free ingredients if making for someone with celiac disease.

Vegan Nutella Banana Muffins

My vegan friends were missing out on these delicious muffins, so I created this plant-based version that doesn’t compromise on taste.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1/4 cup plant-based milk (almond, soy, or oat)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate hazelnut spread (store-bought or homemade)
• 1/2 cup vegan chocolate chips

Instructions:

1. Mix plant-based milk with apple cider vinegar and let sit for 5 minutes to create a “buttermilk.”
2. Follow the same method as the classic recipe, substituting the ingredients as listed above.

Tips for Perfect Nutella Banana Muffins

After years of baking these muffins, I’ve learned a few tricks:

1. Use very ripe bananas: The blacker, the better. They’re sweeter and more flavorful.
2. Don’t overmix: Mix just until ingredients are combined. Overmixing develops gluten, resulting in tough muffins.
3. Warm the Nutella: Slightly warming Nutella makes it easier to swirl into the batter.
4. Test for doneness carefully: Remember that melted Nutella on your toothpick doesn’t mean the muffins aren’t done—look for raw batter instead.
5. Storage matters: These muffins are best stored in an airtight container with a piece of paper towel to absorb excess moisture.
6. Freeze extras: These muffins freeze beautifully. Wrap individually in plastic wrap, then place in a freezer bag.

Beyond Muffins: Other Nutella Banana Treats

Once you’ve mastered Nutella banana muffins, try these variations:

1. Nutella Banana Bread: Use the same batter but bake in a loaf pan at 350°F for 55-65 minutes.
2. Nutella Banana Pancakes: Add mashed banana and a swirl of Nutella to your favorite pancake batter.
3. Nutella Banana Mini Loaves: Bake in mini loaf pans for about 25-30 minutes for cute, giftable treats.

Why These Muffins Always Impress

There’s something about the combination of banana and Nutella that brings people together. I’ve brought these muffins to countless potlucks, bake sales, and family gatherings, and they’re always the first to disappear. The look of delight when someone bites into that perfect combination of moist banana muffin with a pocket of melted Nutella is priceless.

What I love most about these recipes is their versatility. Whether you’re baking for a special occasion, making a quick breakfast, or accommodating dietary restrictions, there’s a version that works for everyone.

Final Thoughts

Baking is about more than just following a recipe—it’s about creating moments and memories. These Nutella banana muffins have been part of countless special moments in my life, from lazy Sunday mornings to holiday celebrations. I hope they become a favorite in your home too.

Remember, the best recipes are the ones you make your own. Feel free to experiment with these base recipes—add nuts, change up the spices, or try different mix-ins. Baking should be fun and creative!

So the next time you have a few overripe bananas on your counter and a jar of Nutella in your pantry, you know exactly what to do. Happy baking!