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    Home » Breakfast » Muffin

    Nutella Banana Muffins

    Published: Jan 22, 2017 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe

    Learn how to make Nutella Banana Muffins. This easy-to-follow recipe will teach you how to make this sweet breakfast recipe with step-by-step instructions.

    nutella banana muffins in a green napkin lined dish on an light pink surface with a dark green napkin

    We're finally getting some cold weather here in Orange County! It's such a rare occurrence, but the rain has really shown up today. What a treat to be off on a Sunday and enjoy the rain, enjoy being forced to not do much. We've received flash flood warnings so I did a quick trip to Marshall's and then back home.

    Anyways enough about my Marshall's addiction. On to the next addiction Nutella. I was never really one on the Nutella bandwagon until recently.

    As Lydia, my sister, says I ruin everything with Nutella now. Except these she said, and the pumpkin Nutella muffins I make.

    Apparently, muffins are allowed to have Nutella where Cheesecake is not. She is mental, Nutella Cheesecake is where it's at.

    But these muffins, oh they went quickly. Who doesn't love bananas with chocolate!? I did have a fabulous idea, to throw a bunch of these Nutella banana muffins in a Ziploc bag and freeze them. So, now I can warm one up at a time whenever I desire, like today. But it's been about 4 so far today...My niece Rosie has had three so far! Kids LOVE these muffins

    Make sure to check out my recipe for Nutella swirled pumpkin bread next!

    close up of a half eaten nutella banana muffin on a light pink surface

    Let's get to the recipe.

    Jump to:
    • Ingredients
    • How do you make banana Nutella muffins?
    • How to freeze banana Nutella muffins
    • More Muffin Recipes 
    • Recipe Card
    • Nutella recipes
    • Recipe Ratings & Comments

    Ingredients

    For these muffins you'll need:

    • Unsalted Butter. Browned butter.
    • Sugars. I like to do a combination of white granulated sugar and light brown sugar.
    • Vanilla Extract. Use the real stuff!
    • Large Eggs. Make sure your eggs are at room temperature so they properly emulsify into the butter/ sugar mixture.
    • Chemical Leavening Agents. This recipe calls for both baking soda and baking powder to get the best lift and rise while baking.
    • Salt. Don't skip this!
    • All-Purpose Flour. Make sure you measure your flour properly too much or too little can ruin your muffins!
    • Large Ripe Bananas. The browner the better. Once a banana starts to brown it gets sweet. You can just smash these right into the bowl of the wet ingredients.
    • Sour Cream. This powerhouse creates incredibly moist and tender muffins. You can use Greek yogurt too, I would just use full-fat yogurt.
    • Nutella. The star of the show! I don't swirl it in too much to the muffins so you end up with Nutella chunks!

    If you want to stick with the chocolate hazelnut theme, adding chopped hazelnuts would be scrumptious too!

    banana nutella muffin ingredients laid out on a light pink surface

    For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

    Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

    How do you make banana Nutella muffins?

    Preheat the oven to 415F/213C and grease a mini muffin tin or use mini muffin paper liners if you want. In a heavy-bottomed pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it brown butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma. Check out this post on how to brown butter. 

    You can also just use regular plain melted butter. Pour the melted butter into a mixing bowl

    brown butter poured on top of white sugar and brown sugar in a glass bowl on an light pink surface with a dark green napkin

    Once you have browned your butter add your sugars and mix until combined. Then add two eggs and vanilla extract, whisking until combined.

    eggs and vanilla extract added to wet ingredients in a glass bowl on an light pink surface with a dark green napkin

    Then add mashed bananas and sour cream. I love cooking with sour cream, it makes these muffins so moist and delicious.

    three bananas added to wet ingredients in a glass bowl on an light pink surface with a dark green napkin
    sour cream added to wet ingredients for banana muffins in a glass bowl on an light pink surface with a dark green napkin

    Add the baking soda, powder, salt, and flour to the wet ingredients folding until just combined. 

    dry ingredients added to wet ingredients in an glass bowl on an light pink surface with a dark green napkin

    Don't overmix the muffin batter.

    banana muffin batter in a glass bowl on an light pink surface with a dark green napkin

    Fill muffin tins ¾ full then spoon about a ½ teaspoon- 1 teaspoon of Nutella on top of the batter, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella swirl so I don't swirl too much.

    nutella scooped into muffin batter then swirled with a toothpick in a metal pan on a light pink surface

    Bake 5 minutes then reduce the temperature to 350F/180C and bake for an additional 7-10 minutes, until the muffins, bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5-10 minutes. Store leftovers in an air-tight container, they are best the first day they are made but will keep for a couple of days. Freeze for up to three months, and then microwave for 30 seconds when you want one!

    close up of nutella banana muffins in a baking tray on a light pink surface

    How to freeze banana Nutella muffins

    Place the muffins on a sheet tray or plate lined with parchment paper or wax paper and freeze for a few hours to flash freeze them. Then move them to a freezer-safe container, this way they will not stick together. Then you can remove one muffin at a time.

    Freeze for up to three months. Take one out at a time and place it on the counter at room temperature for an hour or so or place them in a microwave for 30-seconds.

    More Muffin Recipes 

    • Strawberry Blueberry Muffins
    • Oat Flour Banana Muffins
    • Pumpkin Muffins
    banana nutella muffins on a light pink surface

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    nutella banana muffins in a green napkin lined dish on an light pink surface with a dark green napkin

    Nutella Banana Muffins

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    Learn how to make Nutella Banana Muffins. This easy-to-follow recipe will teach you how to make this sweet breakfast recipe with step-by-step instructions.

    • Total Time: 30 minutes
    • Yield: 44-48 Mini Muffins 1x

    Ingredients

    Units Scale
    • 4oz (½ Cup) Unsalted Butter, browned
    • 100 grams (½ Cup) Light Brown Sugar
    • 100 grams (½ Cup) Granulated Sugar
    • 2 Teaspoons Vanilla Extract
    • 2 Large Eggs, at room temperature
    • 1 Teaspoon Baking Soda
    • 1 Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • 250 grams (2 Cups) All-Purpose Flour
    • 3 Large Bananas, smashed
    • 6oz (¾ Cup) Greek Yogurt or Sour Cream
    • 6oz (¾ Cup) Nutella

    Instructions

    1. Preheat the oven to 415F/213C and grease a mini muffin tin. In a heavy-bottomed pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma. Check out this post on how to brown butter. 
    2. In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract. Add in the bananas and mash in the bowl then mix in sour cream until just combined.
    3. Add the baking soda, powder, salt, and flour to the wet ingredients folding until just combined. 
    4. Fill muffin tins ¾ full then spoon about a ½ teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
    5. Bake 5 minutes then reduce the temperature to 350F/180C and bake for an additional 7-10 minutes, until the muffins, bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5-10 minutes. Store leftovers in an air-tight container, they are best the first day they are made but will keep for a couple of days. Freeze for up to three months, and then microwave for 30 seconds when you want one!

    Equipment

    Image of 24 cup mini muffin pan

    24 cup mini muffin pan

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 15
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: nutella breakfast recipes, banana muffins recipe, banana nutella recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    Nutella recipes

    • Nutella Pumpkin Tiramisu
    • Nutella Strawberry French Toast
    • Nutella Cheesecake

    This recipe was originally published January 22, 2017 as of March 30, 2022 the recipe has been updated.

    overhead view of banana nutella muffins on a light green plate on a white surface
    « Sticky Toffee Pudding Blondies
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    1. Kayle (The Cooking Actress) says

      January 23, 2017 at 3:53 pm

      big swirls of nutella make everything better!

      Reply
    2. Ivan Jordon says

      February 09, 2017 at 3:42 am

      How not to crave to this delicious dessert here?Haha.

      Reply
    3. Sarah says

      April 05, 2022 at 7:46 pm

      These are so addicting!!! SOOO SOOO good!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 07, 2022 at 7:58 am

        Hi Sarah, thank you so much for the review! So glad you enjoyed these muffins! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

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