Nutella Banana Muffins

The smell of these muffins baking takes me back to a rainy Sunday morning when I accidentally discovered that Nutella and bananas were meant to be together. I was trying to use up some overripe bananas and half a jar of hazelnut spread, and now my family requests this combination constantly.

My niece calls them the chocolate cloud muffins because of how the Nutella melts through the batter. They disappeared so fast at her birthday party that I barely got to taste one myself.

Ingredients

• 2 large ripe bananas, mashed: The blacker the better, they naturally sweeten and add moisture
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 120 ml (½ cup) vegetable oil: Keeps these muffins tender for days
• 120 ml (½ cup) plain yogurt: Adds subtle tang and extra moisture
• 1 tsp vanilla extract: Pure vanilla makes all the difference here
• 200 g (1⅔ cups) all-purpose flour: Spoon and level the flour to avoid dense muffins
• 120 g (⅔ cup) granulated sugar: Just enough to complement the banana sweetness
• 1 tsp baking powder: Gives that nice domed top
• ½ tsp baking soda: Reacts with the acidic bananas for lift
• ¼ tsp salt: Balances and enhances all the flavors
• 120 g (½ cup) Nutella, softened: Microwave for 15 seconds if it is too stiff to swirl

Instructions

Preheat your oven:

Set it to 180°C (350°F) and line a 12-cup muffin tin with paper liners while the oven warms up.

Mix the wet ingredients:

Whisk together mashed bananas, eggs, oil, yogurt, and vanilla until everything is incorporated and smooth.

Combine the dry ingredients:

In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt so they are evenly distributed.

Bring it together:

Gently fold the dry mixture into the wet ingredients just until no flour streaks remain.

Fill the muffin cups:

Divide the batter evenly among the liners, filling each about two-thirds full.

Add the Nutella swirl:

Drop about 1 teaspoon of softened Nutella onto each muffin and use a toothpick to create marbled patterns.

Bake to perfection:

Bake for 18 to 22 minutes until a toothpick comes out clean except for melted chocolate.

Cool them down:

Let the muffins rest in the tin for 5 minutes before moving them to a wire rack.

Save to Pinterest

These became my go-to contribution for office potlucks after a coworker literally followed me back to my desk begging for the recipe. There is something about that combination that makes people feel like they are being spoiled.

Making Ahead

The batter can be prepared the night before and stored in the refrigerator. Just give it a gentle stir before scooping into the muffin tins the next morning.

Storage Secrets

These muffins stay fresh at room temperature for two days in an airtight container. After that, pop them in the freezer where they will keep for up to three months.

Serving Suggestions

Warm a muffin for 20 seconds in the microwave before serving to recreate that fresh-baked experience. The Nutella becomes molten and irresistible all over again.

• Pair with a strong cappuccino to cut through the richness
• Crumble one over vanilla ice cream for an unexpected dessert
• Serve alongside fresh berries to balance the chocolate intensity

Save to Pinterest

Every time I pull these from the oven, I am reminded that the simplest combinations are often the most magical. Happy baking.

Recipe Questions & Answers

→ Can I use frozen bananas?

Yes, frozen bananas work well for these muffins. Thaw them completely before mashing and drain any excess liquid. Frozen bananas often yield a sweeter, more intense banana flavor.

→ How do I store these muffins?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped for up to 3 months. Warm before serving for the best Nutella experience.

→ Can I substitute the yogurt?

Sour cream or buttermilk make excellent substitutes for plain yogurt. Both provide the necessary acidity and moisture for tender muffins. Greek yogurt also works but may make the batter slightly thicker.

→ Why is my batter thick?

The batter should be thick but still drop easily from a spoon. If it seems too stiff, your bananas may be smaller than average. Add one tablespoon of milk at a time until the consistency is right.

→ How do I get the perfect Nutella swirl?

Warm Nutella slightly in the microwave for 10-15 seconds to make it more fluid. Drop a small dollop on each muffin and use a toothpick to gently swirl—don't over-swirl or you'll lose the marbled effect.