This recipe uses our amazing Healthy Banana Muffin recipe and takes it to the next level with the addition of Nutella! Simply swirl a dollop of Nutella on top of each muffin and bake. Only 10 minutes of hands-on time and completely ready to eat in less than 30 minutes, plus, they're so pretty.
These Nutella Muffins are really ideal for any time of year. My family has devoured these for breakfast and snack time this week and they've been requested as an every week bake here. So I've stocked up on bananas just waiting for them to get mushy.
The Nutella is subtle, so I also like to spread a little more while the muffin is warm to make it a really incredible treat!
One of the best parts of this Nutella Banana Muffin recipe is that it only requires a handful of ingredients. Bananas that are very ripe work best. Lots of black on a banana peel means its ready to be baked into muffins or amazing Chocolate Chip Banana Bread.
- Ripe Bananas - very dark peels mean the inside is mushy and sweet.
- Coconut Oil - melted coconut oil makes for a lighter choice, but you can use butter or any other oil you have on hand, such as vegetable oil, canola oil or even avocado oil.
- Honey - this brings that touch of natural sweetness. Agave syrup or maple syrup can also be used. Simply substitute 1:1.
- Egg - a flax egg in this recipe works great! So if you like to bake vegan, that makes an easy substitute. Check out our Vegan Vanilla Baked Donut recipe for more egg substitute ideas. (See below for suggestions to make the whole recipe vegan.)
- Vanilla Extract - helps balance and enhance flavors
- All Purpose Flour - or replace with your favorite gluten free flour blend. The muffins pictured were baked with King Arthur Measure for Measure. Check out why that's our go-to gluten free flour in our Gluten Free Flour Blends Comparison post.
- Baking Soda - rising agent needed to lift the heavy bananas
- Baking Powder - more rising agent
- Salt - flavor!
- Nutella - this is where the magic happens. Just a dollop works, although it's hard to add too much of this wonder-spread, am I right?
See recipe card for quantities.
Check out these step-by-step instructions to make amazing Nutella Banana Muffins. They might be the easiest muffins to make and the Everyday Banana Muffin version is already a favorite of our readers. Or, if you love cooked blueberries (they're the only cooked fruit I like), try out our other version of Healthy Blueberry Banana Muffins.
Gather ingredients. Mix flour, baking soda and salt together. Melt coconut oil and honey together.
Mash those bananas! A fork works fine for this, but you can use a stand mixer for less effort.
Add egg, vanilla extract, honey and coconut oil and mix it up!
Add dry ingredients to wet and gently mix until no flour streaks remain.
The best part! Add a small scoop (about ½ Tablespoon) to the top of each muffin.
Use a toothpick or skewer to gently swirl the Nutella into the top of the muffin.
Don't be shy about the Nutella. Give it a good size scoop and then gently, but firmly mix in the Nutella to the top of the muffin. You want it to be mixed enough to get that swirl and so that the Nutella doesn't over bake and get crisp.
Hint: Nutella tastes amazing when it's been baked! Who knew!? The sweetness gets a little more subtle and the edges get a little bit crisp, which just adds to the flavor complexity. Hazelnut, chocolate and banana. Such an amazing combination.
If you want to make some adjustments to this recipe to fit your diet, it's really easy. Here's a few suggestions:
- Vegan - Replace the egg with a flax egg or similar. Replace the honey with agave syrup. Nutella is not a vegan product, so if you're vegan, you'll need to find a good vegan substitute, such as Nucolato, which is vegan AND keto friendly!
- Gluten Free - Simply swap the all-purpose flour for a gluten free flour blend, such as King Arthur Measure for Measure (my favorite) or Bob's Red Mill 1:1. Always ensure any other ingredients you use are also gluten free, but for this recipe, they should be.
- Keto - This recipe doesn't quite fit into the keto diet as it is with 32 grams of carbohydrates. So you'll have to adjust the flour blend for a keto-friendly substitute such as almond flour
If you're baking for someone with an allergy or celiac disease, it's best to ask them first, since they often won't take the risk to eat something from an uncontrolled environment. Even with the best intentions, ingredients can become mixed and flour dust can travel.
However, feel free to make your own variation of this Nutella Muffin recipe by adding chocolate chips, hazelnuts, or a banana slice on top. Make it your own!
How to Make Extra Large Bakery-Style Muffins
It's really easy to make these muffins like the ones you get at a bakery — big enough for a filling breakfast. Try using these 6 cup muffin pans and scoop batter evenly between all 6 cups. Increase the bake time to 425°F for 8 minutes and then reduce heat to 350°F for 15 minutes, checking center for doneness with a toothpick or fork.
The Best Way to Store Muffins
The best way to store muffins is in a zip top bag lined with a paper towel. The paper towel will soak up any extra moisture and keep the muffins from "sweating" and getting sticky. They'll keep at room temperature for up to 5 days or in the refrigerator for 7-10 days.
Can I Freeze Muffins?
Yes! Once muffins have cooled completely, place on a baking sheet, (if you used muffin liners, they can be left on) being sure they're not touching each other, and freeze for 30 minutes — this will make it easy to grab just one muffin at a time.
Once frozen, place in a zip top bag and then another zip top bag to keep muffins from freezer burn.
To reheat frozen muffins, pop one or two muffins in the microwave for about 15 seconds or until the center is warmed through. Top with butter and enjoy any time of day!
Nutella Banana Muffins
- 3 ripe bananas
- ¼ cup coconut oil - melted
- ¼ cup honey - or agave syrup
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour - or gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup Nutella
- Preheat oven to 350°F (180°C). Lightly oil a 12 muffin tin with non stick cooking spray or line with muffin liners. Set aside.
- In a large bowl, mash the bananas with a fork until only small lumps remain.
- To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
- Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
- Fill muffin tins about ⅔ full, which should perfectly use all the batter. Top each muffin with about ½ tablespoon of Nutella and then use a toothpick or knife to swirl into top of each muffin.
- Bake on center rack for 12-15 minutes until the tops bounce back when touched.
- Remove muffins from pan right away (if using muffin liners), or wait 5 minutes (if not using liners) and allow to cool on a wire rack. Enjoy warm with some butter or more Nutella!