Nutella Banana Muffins

By Elizabeth Waterson // Jan 22, 2017 (Updated May 18, 2023) // 4 Comments

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!

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.