Banana Nutella Muffins

These easy Banana Nutella Muffins combine a soft and fluffy banana muffin with swirls of rich Nutella, ensuring a taste of chocolate hazelnut in every mouthful.

This fuss-free one bowl muffin recipe is ready to eat in under 30 minutes!

You simply cannot beat a batch of yummy homemade muffins!

Whether it's to fill lunchboxes, for morning tea, or as a 'grab n go' snack, a batch of muffins is always a popular hit with everyone!

This banana Nutella muffin recipe is based on my go-to easy banana muffins, but with the addition of Nutella.

The swirl of chocolate hazelnut spread is just so good! Just like banana choc chip muffins but a touch more decadent.

Why You're Going To Love This Recipe

• Nutella in every mouthful - by adding swirls of Nutella to the top of the muffins, you get chocolate hazelnut spread in every bite.
• Great for beginner bakers – this recipe is perfect for beginner bakers because it has simple and straightforward steps! These delicious Banana Nutella Muffins take just 10 minutes to prepare, use one bowl (minimal washing up!), and they're ready to eat in 30 minutes!
• Freezer friendly - if you have any leftover Nutella muffins, they freeze really well for up to 3 months. Or make a double batch and freeze for lunch boxes or last minute after school snacks or sweet treats. They won't take long to defrost at room temperature, and will be ready by lunchtime!
• Conventional and Thermomix - both simple methods are written in the recipe card at the bottom of the post.

What You Need

These easy Nutella banana muffins are made from basic pantry ingredients.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter - I like to use unsalted butter and add a pinch of salt to the muffin batter. If you prefer to use salted butter, simply leave out the salt.
• Vanilla extract - alternatively you can use vanilla essence or vanilla paste.
• Honey - any variety of honey is fine.
• Milk - I recommend using full cream milk when baking for the best results, however you can use light milk if you prefer. For best results, have your milk at room temperature before making the muffins.
• Eggs - large eggs (approx 60g each). Again, use eggs at room temperature for best results.
• Bananas - over ripe bananas are the best to use as they are naturally sweeter which gives you a super sweet muffin!
• Self-raising flour - if you don't have self raising flour you can make your own with plain flour and baking powder.
• Caster sugar - also known as superfine sugar. This fine sugar dissolves easily in baking, giving you light muffins and cakes.
• Raising agents - both baking powder and bicarbonate of soda (baking soda) are used for lift and rise.
• Ground cinnamon.
• Salt - a pinch of salt brings out the flavour in the muffins. If you are using salted butter then omit this.
• Nutella - or any other chocolate hazelnut spread. Or use homemade Thermomix Nutella

Equipment Required

With only simple baking equipment required (no beaters!) these fluffy banana Nutella muffins are perfect for budding bakers to make!

• Microwave safe bowl;
• Whisk and wooden spoon;
• 12-hole muffin tray and paper muffin cases;
• Oven - I specify fan forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

These Nutella packed muffins take just 10 minutes to prepare, then pop in the oven for a delicious sweet treat in under 30 minutes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Whisk The Wet Ingredients

Preheat your oven to 180 degrees celsius (fan-forced), and line a 12 hole muffin tray with paper muffin cases.

Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.

Add the vanilla extract, honey and milk, and whisk together until well combined.

Add the eggs one at a time, whisking between each addition.

Step 2 - Add The Mashed Banana

Add the mashed bananas and beat for 20 seconds or until well combined.

Step 3 - Whisk In The Dry Ingredients

Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt.

Fold the dry ingredients through gently with a wooden spoon. It's ok to still be lumpy.

TIP: Do not over-mix the batter as this can make the muffins dense and heavy.

Step 4 - Add Nutella & Bake

Divide mixture evenly between the paper muffin cases, filling to ⅔ full.

Add 1 heaped teaspoon of Nutella to the centre of each muffin.

Swirl the Nutella around using a skewer or knife. 

Bake for 15 minutes or until the Banana Nutella Muffins are lightly golden and spring back when touched in the middle.

Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips

• Stir the Nutella in the jar before placing on the muffin batter. This will help to combine any oils that have separated in the jar.
• Use room temperature ingredients (milk and eggs) as this helps the ingredients to blend easier and particularly helps the muffins to rise better.
• Don't over-mix! Once you add the dry ingredients, the mixture only needs to be gently combined, not whisked, to keep them soft and light!
• Fill the muffin cases to only ⅔ full, otherwise they will spill over the sides during baking.
• Storing - banana Nutella muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge or they'll dry out).

FAQs

Related Recipes

I am a huge fan of using Nutella in my baking, and the kids love it!

Here are some of my most popular Nutella recipes:

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