These banana Nutella muffins are a quick and easy treat you can whip up for breakfast or dessert. Mashed bananas, cinnamon, vanilla and a swirl of hazelnut spread on top. These are soft, sweet and taste great warm (just pop one into the microwave)!
Equipment needed for Banana Nutella Muffins
Here’s what you need to make this recipe:
- A large mixing bowl – metal or glass is fine.
- A standard metal muffin pan – I use one with 12 wells, but you can use a smaller one if you want.
- A rubber spatula – for mixing
- A Whisk – for mixing
- A small saucepan – for browning butter
- Muffin liners – these are optional, but I like to use these to make cleanup and storage easier.
- small knife – to create the swirls in the muffins.
Ingredients for Banana Nutella Muffins
Here’s what to add to your grocery list:
- 2-3 bananas – we want them to be very ripe and brown. They can even be borderline black and it will still be fine.
- unsalted butter – you will need a whole stick.
- brown sugar and granulated sugar
- 2 eggs
- ground cinnamon
- vanilla extract
- all-purpose flour
- baking soda
- salt
- hazelnut spread – Nutella is perfect for this, but off-brand versions exist.
Tips for making Banana Nutella Muffins
Don’t over swirl the muffins – if you go crazy with your knife for too long, the muffins will look kind of blobby and boring. Swirl it just a few times to keep the contrast of the swirls intact.
Bake until just about set – if the tops look just slightly soft in the middle, you are probably in a good spot. If a knife comes out almost clean when inserted, that’s when you can pull them out of the oven and let them rest.
How to make Banana Nutella Muffins
Let’s make them together!
Step 1
Make the browned butter. In a saucepan over medium-high heat, melt the unsalted butter. Stir frequently and wait for the butter to bubble, foam and turn golden brown, about 3-4 minutes. It will smell nutty and sweet. Remove from the stovetop and pour the butter into a heat-proof bowl, making sure to scrape any brown bits at the bottom of the pan. Place in the fridge for 10-15 minutes to cool down to room temperature.
Step 2
Preheat the oven to 350℉. In a mixing bowl, add the bananas and mash them with a fork or spoon until no lumps remain and it’s a soft mixture. Then add the cooled browned butter, granulated sugar and brown sugar. Whisk together until well combined.
Step 3
Then add the eggs one at a time, as well as the cinnamon and vanilla extract. Whisk until combined.
Step 4
Then add the flour, baking soda and salt. With a rubber spatula, mix until just combined.
Step 5
Fill your muffin pan with paper liners, or rub each well with melted butter or canola oil. Fill each well with muffin batter until each one is about ¾ths full.
Step 6
Using a spoon, add a small dollop of Nutella to the center of each muffin. With a small knife, swirl the Nutella into the batter. Do not overdo it!
Step 7
Place the muffins in the oven and bake for 15-20 minutes, until the tops are golden and a knife comes out nearly clean when inserted. Let cool and enjoy!
Storage Instructions
Place these banana nutella muffins in an airtight container and leave in a cool, dry area. Consumer within five days before they grow stale.
Other recipes to try
If you liked these banana nutella muffins, check out these other recipes:
Warm Cinnamon Buttermilk Muffins
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Banana Nutella Muffins
Equipment
- 1 large mixing bowl
- 1 standard metal muffin pan with 12 wells
- 1 spatula for mixing
- 1 Whisk for mixing
- 1 small saucepan for browning butter
- 1 muffin liners optional
- 1 small knife to create swirls
Ingredients
- 2 large bananas very ripe and brown (or use 3 smaller ones)
- ½ cup unsalted butter browned, room temperature
- ⅓ cup brown sugar
- ⅔ cups granulated sugar
- 2 eggs room temperature
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1½ cup all-purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- ¼ cup hazelnut spread like Nutella (or more!)
Instructions
- Make the browned butter. In a saucepan over medium-high heat, melt the unsalted butter. Stir frequently and wait for the butter to bubble, foam and turn golden brown, about 3-4 minutes. It will smell nutty and sweet. Remove from the stovetop and pour the butter into a heat-proof bowl, making sure to scrape any brown bits at the bottom of the pan. Place in the fridge for 10-15 minutes to cool down to room temperature.½ cup unsalted butter
- Preheat the oven to 350℉. In a mixing bowl, add the bananas and mash them with a fork or spoon until no lumps remain and it's a soft mixture. Then add the cooled browned butter, granulated sugar and brown sugar. Whisk together until well combined.2 large bananas, ⅓ cup brown sugar, ⅔ cups granulated sugar
- Then add the eggs one at a time, as well as the cinnamon and vanilla extract. Whisk until combined.2 eggs, ½ tsp ground cinnamon, 1 tsp vanilla extract
- Then add the flour, baking soda and salt. With a rubber spatula, mix until just combined.1½ cup all-purpose flour, 1½ tsp baking soda, 1 tsp salt
- Fill your muffin pan with paper liners, or rub each well with melted butter or canola oil. Fill each well with muffin batter until each one is about ¾ths full.
- Using a spoon, add a small dollop of Nutella to the center of each muffin. With a small knife, swirl the Nutella into the batter. Do not overdo it!¼ cup hazelnut spread
- Place the muffins in the oven and bake for 15-20 minutes, until the tops are golden and a knife comes out nearly clean when inserted. Let cool and enjoy!
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