Go Back
–+ servings
Nutella Banana Muffins

Nutella Banana Muffins

These decadent Nutella banana muffins are filled with Nutella and bake up so tender and moist! They're a breakfast must.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Muffins
Cuisine American
Servings 12 muffins
Calories 448 kcal

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Sifter
  • measuring cups
  • measuring spoons
  • microwave
  • Toothpick

Ingredients
  

Nutella Banana Muffins

  • 1.5 cups mashed ripe bananas about 3 medium bananas
  • 0.5 cups vegetable oil
  • 2 large eggs room temperature
  • 0.33 cups buttermilk room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 cups chopped hazelnuts toasted, optional

Muffin Filling and Toppings

  • 1 cups Nutella
  • 0.5 cups sanding sugar or coarse sugar

Instructions
 

Banana Nutella Muffins

  • Preheat the oven to 425°F / 220°C and line a muffin pan with 12 paper liners. Set aside.
  • In a large bowl, whisk together 1 ½ cups finely mashed bananas, ½ cup vegetable oil, 2 large eggs, ⅓ cup buttermilk, and 1 teaspoon vanilla extract until combined.
  • Sift 2 cups flour, 1 ½ cups sugar, 1 teaspoon baking soda, and ½ teaspoon salt into the wet ingredients.
  • Add in 1 cup of chopped hazelnuts (optional), then whisk together until just combined and you can no longer see streaks of flour.
  • Scoop about ⅔ of the batter evenly between the 12 muffin cups.
  • Heat 1 cup of Nutella in the microwave for 15 seconds to make it thinner. Spoon about 2 teaspoon of Nutella on top of each muffin, then top with the remaining muffin batter.
  • Drizzle the remaining Nutella over the top of the muffins and swirl it into the batter using a toothpick or scribe.
  • Sprinkle a tablespoon of sanding sugar on top of each muffin.
  • Bake the muffins for 5 minutes at 425°F / 220°C, then reduce to 350°F / 175°C and continue to bake for an additional 14-17 minutes.
  • Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

Notes

Don't over-mix your batter! Ingredients at room temperature mix together better. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1muffinCalories: 448kcalCarbohydrates: 59gProtein: 6gFat: 22gSaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 320mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword baking, banana, Breakfast, Dessert, Muffins, Nutella
Tried this recipe?Let us know how it was!