Tender and moist banana muffins are swirled with rich and creamy Nutella spread. Chocolate hazelnut and banana are a true match made in heaven with these Banana Nutella Muffins, a perfect breakfast pastry or after-school treat.

To me, muffins are both the perfect morning pastry to enjoy with a cup of coffee, and a sweet after school treat. It seems so comforting to come home from a long day at school and have some freshly baked treats ready to enjoy. And who doesn’t like banana bread?! Let me tell you: if you like banana bread, then you will love these muffins.

These Banana Nutella Muffins have the perfect banana taste which isn’t too overpowering, and are topped with everyone’s favorite ingredient: Nutella! Bake up a tray and let me know how much your family loves them!

These Banana Nutella Muffins Are

  • Perfectly tender and moist with a sweet and creamy chocolate hazelnut topping.
  • Like banana bread in muffin form, made even BETTER by Nutella. I mean, doesn’t Nutella make everything better?
  • So appetizing they’ll make your mouth water. It’s hard to have just one.
  • Simple to make, requiring only two bowls and your measurement equipment.
  • Quick to make, ready in only 30 minutes for your family to enjoy!
  • Good for a crowd, as they are able to be made ahead and store well in the fridge.
  • The perfect breakfast pastry or after-school treat for your kiddos.

Ingredients to Make Banana Nutella Muffins

  • Flour
  • Salt
  • Salted butter: Moistens the muffins.
  • Eggs: The binding agent.
  • White sugar and light brown sugar: The white sugar and light brown sugar work together to sweeten the muffins and impart a slight molasses flavor that isn’t too overpowering.
  • Vanilla extract: Imparts a warm vanilla spice flavor to the muffins.
  • Buttermilk and baking powder: The acidity in buttermilk reacts with the alkalinity in baking powder to act as the rising agent for these muffins.
  • Coconut oil: Helps to moisten the muffins. See below in “Tips” for alternative oils to use if you prefer.
  • Ground cinnamon: Provides a beautiful cinnamon flavor that compliments both the banana and chocolate.
  • Banana and Nutella: The main flavor ingredients which pair perfectly with one another and are the stars of the show.

Tips to Make Banana Nutella Muffins

  1. Use overripe bananas. Not only are they sweeter and provide the best flavor, but they make the muffins extra moist.
  2. Make sure not to overfill your muffin tins. Fill them only ¾ of the way full. Otherwise, the Nutella will run off the muffins and create a mess.
  3. To get the perfect swirl, warm up your Nutella slightly before adding it to the top of your unbaked muffins. You can do this by microwaving it in a microwave-safe bowl or gently warming in a saucepan. This will soften the Nutella, making it runny enough to swirl in with a toothpick or knife. Be sure not to overcook or burn the Nutella while doing this.
  4. Make sure to use buttermilk. Buttermilk is used in this recipe because the acidity in buttermilk reacts with the alkalinity in baking powder to act as the rising agent for these muffins. Milk alone will not cause the same reaction. If you do not have buttermilk, you can substitute an equal amount of milk in addition to adding 1 teaspoon of lemon juice to the wet ingredients. This may affect the flavor of the muffins.

Health Notes

  1. Coconut oil vs alternative oil. I prefer to use coconut oil compared to vegetable oil or canola oil, which have trans fat. I find that coconut oil doesn’t impart any overwhelming flavor to these muffins. If you dislike coconut oil, other healthy alternatives include avocado oil or olive oil. Just make sure to use extra virgin olive oil so that it doesn’t contribute any significant flavor to the muffins. You can really substitute whatever alternative oil you prefer in a 1 : 1 coconut oil to alternative oil ratio (a ¼ cup of whatever oil you prefer for this recipe). Another option is to skip the oil and add more butter. Keep in mind that this could affect the tenderness of the muffins. You would do this in a ¼ : ⅓ coconut oil to butter ratio. So for this recipe, you could skip the oil and add an additional ⅓ cup of softened or melted butter instead.
  2. Options for the chocolate hazelnut spread. You can use store-bought Nutella, make your own chocolate hazelnut spread (a good recipe for one can be found here), or buy a good quality one from a specialty store. My favorite is this one which can be found at Whole Foods or on Amazon. I think it’s even better than the Nutella brand, and it’s palm oil free. They also have a dairy free version!
  3. Options for alternative sweeteners. If you prefer, alternative sweeteners include date sugar, coconut sugar, maple syrup, or honey. Keep in mind that these may alter the taste and/or the consistency of the muffins.

Check Out More Pastry Recipes Here!

Banana Nutella Muffins

The French Press
These Banana Nutella Muffins are soft and moist, and pair perfectly with the chocolate hazelnut swirl on top.
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • ½ cup salted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • ¼ cup buttermilk
  • ¼ cup coconut oil melted
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • ¾ cup chocolate hazelnut spread (like Nutella)
  • 3 large ripe bananas peeled and mashed


  • Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with liners.
  • In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light. Then, beat in the mashed bananas, eggs, vanilla extract, and buttermilk. Finally, slowly add the melted coconut oil a little bit at a time, so as not to cook the eggs. Beat well.
  • In a separate medium bowl, combine the flour, salt, baking powder, and cinnamon. Whisk together to fully incorporate.
  • Combine the wet and dry ingredients. Add half of the dry mixture to the wet mixture, and beat until just combined. Finally, add the rest of the dry mixture to the wet mixture, and beat until just combined. Be careful not to over-mix your batter.
  • Fill muffin tins ¾ full with the batter. Top each muffin with 1 tablespoon of Nutella and use a knife or toothpick to swirl it into the batter.
  • Bake for 30-35 minutes in a 350 degree Fahrenheit oven. Remove from oven and let cool in pan.
  • Serve warm or store in an airtight container until ready to serve. Enjoy!
Keyword Muffins

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