Nutella Banana Muffins Recipe

​Back to school is almost here, and one of the biggest adjustments is having to get up way earlier. Not only do we enjoy sleeping in during the summer, but this year I have a kid starting high school- which comes with a MUCH earlier start time than we’re used to.

One of the key components to getting out the door on time in the earliest days of the school year? Having a quick and easy breakfast ready to go. These Banana Nutella Muffins are a great way to make sure my kids can get fed in a hurry- even if that means grabbing one for the car!

These Nutella Swirl Banana Muffins are some of the best banana muffins we’ve ever had. They take a classic banana muffin and make it even better with the addition of chocolate hazelnut spread. While these are totally homemade, this is a super easy muffin recipe that is perfect for making ahead and having on hand for those early school day mornings.

Read on for all my best tips to make these muffins moist and delicious- and so tasty!

How do you get really moist banana muffins?

​If you love moist muffins {who doesn’t?} here are some tips to make sure they turn out nice and soft:

Use overripe bananas: Bananas that are past their prime are sweeter and more moist. That sweetness and moisture comes through in the muffins as well!

Don’t overmix the batter: Overmixing can lead to dense, tough muffins. Mix until just combined.

Use brown sugar: This recipe calls for brown sugar for exactly this purpose {and for extra rich flavor!}- brown sugar contains molasses, which adds moisture!

Add yogurt or sour cream: If you find this recipe isn’t quite as moist as you’d like it to be, try adding a dollop of yogurt or sour cream next time! Make sure to use unflavored yogurt to avoid changing the flavor profile of the muffins.

Don’t overbake: You definitely want the muffins to be baked through, but be sure to keep an eye on them and take them out as soon as they’re done. You can tell the muffins are done baking as soon as a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Can I substitute the vegetable oil with another type of oil?

Whether you just ran out of vegetable oil or you just prefer a different kind, you can definitely use a different kind of oil in this recipe. The best substitutes include canola oil, coconut oil, and olive oil. If you’re trying to cut down on fat, you can even swap it for applesauce!

If you’d rather use butter, that’s an option too! Melt your butter in a microwave safe bowl, then add it to the recipe in the same way it calls for adding the vegetable oil. This works for plant-based butter too!

Can I use white sugar instead of brown sugar?

The brown sugar in this recipe gives the muffins a deeper flavor, and also makes them a little extra moist. If you’re out of brown sugar or don’t like the taste of it, you can definitely substitute for white sugar- but you’ll need to make a slight adjustment.

The sugar measurement itself will stay the same {1/2 cup for one batch of this recipe} but since the muffins get some of their moisture from the brown sugar, you’ll need to add a little bit of molasses. The general rule of thumb is to add 1 TBSP of molasses per 1 cup of sugar, so for this recipe as written you’d need to include about 1/2 TBSP of molasses with your white sugar. 

Note that if the reason you’re swapping the sugar is because you don’t like the taste of brown sugar, you’ll definitely want to use a little bit less molasses than that!

Can I use a different spread instead of Nutella?

While Nutella or another kind of chocolate hazelnut spread is absolutely delicious in this recipe, you definitely have options here. Instead of Nutella, you can use peanut butter, almond butter, Biscoff spread {aka cookie butter}, or even fruit preserves or jam.

As far as using these substitutes in the recipe, I’d recommend starting with a 1:1 swap {so about 1 cup for this recipe} and then adjust next time to your tastes, either adding more, less, or keeping it the same.

Can I add other fruits to the recipe, such as blueberries or strawberries?

Yes! Any fruit that tastes good with bananas will taste good in these muffins. Here’s how to include them in the recipe:

After combining the wet and dry ingredients, gently fold in your desired amount of fresh or frozen blueberries, strawberries, or similar fruit. 1 cup of berries is a good starting point, but you can use more or less based on your preferences.

Tip: For frozen berries, thaw them and pat them dry before adding them to the mixture to avoid adding too much moisture to the recipe.

Proceed as directed for the rest of the recipe, just be a little extra mindful of the bake time as adding or removing ingredients can often change how long they take to bake!

How do I store the Nutella Banana Muffins?

Before storing your muffins, allow them to cool completely to avoid them getting soggy in the container. Once cooled, place the muffins in an airtight container or zip-top bag. Keep them at room temperature for up to 2 days or keep them in the fridge for up to 4 days.

Need them to stay fresh for longer? Put them in a zip-top freezer bag and store in the freezer for up to 2-3 months! When you’re ready to enjoy them, just thaw them at room temperature- optionally microwaving them if you want to eat them warm!

Can I make these muffins ahead of time and reheat them?

One of the best things about muffins is that they’re the perfect thing to bake ahead of time and have ready for busy mornings- or mornings when you’re just too tired to make breakfast from scratch. Either way, you can definitely make these ahead of time and either reheat them or enjoy them at room temperature!

​These muffins stay good at room temperature for a couple of days in an airtight container, or if you’re hoping to extend them even longer you can keep them in the fridge for 3-4 days.

To reheat them, stick one on a microwave-safe plate and reheat for about 10-15 seconds. No microwave? You can also reheat them in the oven at 325 degrees F for 8-10 minutes or stick them in the toaster oven for a few minutes!

Can you make these muffins even sweeter?

These muffins can be enhanced and made even sweeter by adding chocolate chips or vanilla extract- or both! Here’s how:

Vanilla extract- Add 1 tsp of vanilla extract during Step 2 of the recipe, adding it in with the mashed bananas, vegetable oil, sugar and eggs.

Chocolate chips- After combining the wet and dry ingredients, gently fold about 1/2 cup-1 cup of chocolate chips into the batter. I usually love baking with milk chocolate chips even though they’re really sweet- but since this recipe already has Nutella as well, I would probably go semi-sweet for this one. But that’s totally up to you!

What Supplies Do You Need to Make Banana-Nutella Muffins?

To make these muffins, you’ll need:

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• Muffin pan
• Large mixing bowl
• Medium mixing bowl
• Butter knife
• Cooking Spoon
• Measuring Spoons
• Measuring Cups
• Wire Rack
• Optional but encouraged: Muffin liners

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Preheat oven to 375 degrees F and either grease a muffin pan with nonstick cooking spray or fill cavities with paper liners

In a large bowl, stir together the mashed bananas {overripe bananas are best}, vegetable oil, sugar, large eggs and vanilla

In a separate bowl, add the dry ingredients: all purpose flour, baking soda, baking powder, and salt. Slowly mix into wet ingredients until just combined.

Fill each muffin cup 3/4 full of muffin batter

Add 1 teaspoon of Nutella {you can go up to 2 TSP, depending on your preferences} to each cup on top of the batter

Use a knife to make Nutella swirls in the batter

Bake for 18-22 minutes, then allow the muffins to cool in the pan for around five minutes. Transfer to a wire rack to cool completely

Hungry for More?

Want more delicious muffin recipes? Try these:

• ​Pineapple Coconut Muffins
• Mocha Muffins
• Gingerbread Muffins
• Pumpkin Monkey Bread Muffins
• Cinnamon Roll Pecan Muffins
• Brown Sugar Blueberry Muffins
• Neapolitan Ice Cream Muffins