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Two muffins on a cutting board lined with parchment paper

Banana Nutella Muffins

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5 from 1 review

  • Author: Leslie Jeon
  • Total Time: 35 minutes
  • Yield: 9 muffins 1x


Soft and moist, these banana nutella muffins are perfect for breakfast or even dessert! They're generously filled with nutella and topped with a nutella swirl. 


  • 3 ripe bananas, mashed 
  • 3/4 cup (160g) light brown sugar, packed 
  • 1/4 cup (50g) vegetable oil 
  • 1 large egg (50g
  • 1 1/2 teaspoons lemon juice
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (196g) nutella, warmed to a spreadable consistency 


  1. Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or lightly spray the pan with nonstick cooking spray. 
  2. In a large bowl (or a stand mixer fitted with a paddle attachment), beat together the mashed bananas and light brown sugar until well combined. Add in the vegetable oil, egg, and lemon juice, scraping the mixture well after each addition. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Then, add the dry ingredients into the banana mixture and mix until just combined. 
  3. Scoop the muffin batter into the prepared pan, filling each muffin about 3/4 of the way full. I like to use a large cookie scoop to make sure the muffins are a consistent size.
  4. Transfer the warmed nutella to a piping bag, then pipe a small amount of nutella into each muffin. To get the nutella spread evenly throughout the muffin, I recommend moving the piping bag around and piping in a few different areas of the batter. Then, pipe a little nutella onto the top of each muffin and use a toothpick, skewer, or butter knife to gently swirl the nutella and batter together.
  5. Bake the muffins at 425°F for 5 minutes. Then, lower the oven temperature to 350°F and bake the muffins for an additional 13-15 minutes, or until they're golden brown and a toothpick inserted in the middle of one comes out clean. Starting at a high temperature and then lowering it helps create those beautiful, high muffin tops.
  6. Let the muffins cool completely in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving. 
  7. Stored tightly in an airtight container, these muffins will stay fresh at room temperature for up to 3-5 days or up to 2 months in the freezer. 


  • Frozen Bananas: If desired, you can substitute frozen bananas in this recipe. Simply let them thaw to room temperature before using. When my bananas start to get really ripe, I like to stash them in the freezer to use for recipes like this.
  • Inspiration: This recipe is adapted from my Banana Crumb Muffins recipe. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American