Unbleached flour, ripe bananas, yogurt, eggs, butter, vanilla, toasted hazelnuts, and Nutella make soft, chocolatey muffins.

I have a very real weakness for Banana Nutella Muffins, and honestly, it usually starts with those poor, spotty bananas sitting on the counter like they’ve been waiting for their big break. You know the ones, right? Too soft to slice over cereal, too sweet-smelling to throw away, and just dramatic enough to make you feel guilty every time you walk past them. I always tell myself I’ll make something simple, maybe regular banana muffins, something responsible. Then I remember there’s Nutella in the pantry, and suddenly the whole plan changes. It’s not my fault. Nutella has a persuasive personality.

The first time I made these Banana Nutella Muffins, I wasn’t trying to create some “wow” recipe. I was just trying to avoid wasting bananas, which is basically how half the best banana recipes are born. I mashed the bananas, stirred in yogurt, eggs, melted butter, and vanilla, and already the batter smelled like something cozy was about to happen. Then came the toasted hazelnuts, which made the whole thing feel a little more grown-up, and finally that little spoonful of Nutella on top. Once I swirled it with a toothpick, I just stood there for a second like, well, look at us being fancy today. The muffins came out golden, soft, and chocolatey on top, and yes, I absolutely ate one before it cooled. Did I burn my fingertips a little? Maybe. Was it worth it? Also maybe. Okay, yes.

Why you’ll Love these Banana Nutella Muffins?

These Banana Nutella Muffins are soft, moist, chocolatey, and honestly a little too easy to love. The banana flavor is warm and cozy, the yogurt keeps the crumb tender, and the melted butter adds that rich homemade taste that makes muffins feel comforting instead of dry or boring. Then the Nutella swirl on top brings in that chocolate-hazelnut flavor that turns a regular banana muffin into something that feels like a treat. Not a full dessert, exactly, but definitely dessert-adjacent. The kind of muffin that makes you say, “I’ll just have half,” and then somehow the whole thing disappears. Sound familiar?

What I especially like about this banana Nutella muffin recipe is that it feels fun without being fussy. You don’t need frosting. You don’t need a mixer. You don’t need perfect piping skills or a bakery apron. You just spoon the batter into muffin cups, add a teaspoon of Nutella, swirl it around, and suddenly each muffin has its own little marbled top. They all look slightly different, and that’s part of the charm. One swirl might be neat, another might be a little wild, and one might look like it had a rough morning. Still delicious. That’s homemade baking for you.

Ingredient Notes

Before you start making these Banana Nutella Muffins, let’s talk about the ingredients because every little thing here has a job. The ripe bananas bring sweetness and moisture, the yogurt keeps the muffins soft, the butter adds richness, the toasted hazelnuts give you crunch, and the Nutella does what Nutella does best — shows up and makes everything feel more exciting. It’s a simple muffin recipe, but it has that extra chocolate-hazelnut twist that makes it feel special enough for brunch, lunchboxes, or a sneaky afternoon snack with coffee.

• Unbleached all-purpose flour: Flour gives these Banana Nutella Muffins their structure so they bake up soft but still hold together nicely. Unbleached all-purpose flour works well because it gives the muffins a tender crumb without making them too delicate. Try not to scoop and pack the flour too heavily, because too much flour can make muffins dry. And dry banana muffins are just sad, especially when Nutella is involved. I like to spoon the flour into the measuring cup and level it off. Nothing fancy, just a small baking habit that helps.
• Granulated sugar: Sugar sweetens the muffins and helps them bake up golden around the edges. Since the bananas are already sweet, and Nutella adds more sweetness on top, the sugar here keeps things balanced rather than turning the muffins into cupcakes. Don’t get me wrong, I love a cupcake, but these are meant to still feel like banana muffins. Cozy, sweet, but not over-the-top.
• Baking soda: Baking soda helps the muffins rise and gives them that soft, fluffy texture. It works especially well with the yogurt in the batter, since yogurt adds a little acidity. Make sure your baking soda is fresh. Old baking soda can make muffins fall flat, and nobody wants to pull a pan of sad little banana Nutella pucks out of the oven. That would be a tiny kitchen heartbreak.
• Table salt: Salt balances all the sweetness and makes the banana, vanilla, butter, hazelnuts, and Nutella taste better. You won’t bite into the muffin and think, “Oh, salt,” but you’d notice if it wasn’t there. Sweet baked goods need that small pinch to keep the flavor from feeling flat. It’s quiet, but important. Like the friend who brings napkins when everyone else only brings snacks.
• Very ripe bananas: The bananas should be soft, darkly speckled, and easy to mash. The riper they are, the sweeter and more flavorful your banana muffins with Nutella will be. You’ll need about 1 1/2 cups mashed banana, which is usually 3 very ripe bananas. If they look ugly but smell sweet, they’re probably perfect. If they smell fermented or strange, though, it’s time to say goodbye. There’s ripe, and then there’s “we missed our chance.” It happens.
• Plain yogurt: Plain yogurt keeps these muffins moist and tender without making the batter too heavy. It also adds a tiny bit of tang, which helps balance the sweet banana and Nutella. Regular plain yogurt works beautifully, and Greek yogurt can work too if it isn’t too thick. If your Greek yogurt is very thick, just stir it smooth before adding it. Yogurt is one of those quiet ingredients that makes muffins taste softer and more homemade.
• Eggs: Eggs help hold the batter together and give the muffins structure. Lightly beating them before mixing helps them blend more evenly into the wet ingredients. It’s a small step, but it helps you avoid overmixing later. And with muffins, less mixing usually means a softer crumb. Muffin batter does not like being fussed with too much. Relatable, honestly.
• Unsalted butter: Melted and cooled butter adds richness and flavor. Letting it cool before adding it to the banana mixture is important because hot butter can mess with the eggs and make the batter feel greasy. Butter gives these Banana Nutella Muffins that cozy bakery smell, especially with the vanilla and ripe bananas. It’s simple, but so good.
• Vanilla extract: Vanilla warms up the banana flavor and makes the muffins taste more rounded. It also pairs beautifully with Nutella, because chocolate-hazelnut and vanilla are very friendly together. One teaspoon is enough to make the batter smell sweet and comforting without stealing the spotlight.
• Toasted hazelnuts: Toasted hazelnuts add crunch and echo the hazelnut flavor in the Nutella. I love that little texture contrast against the soft muffin crumb. Toasting them really does make a difference because it brings out their nutty flavor. If you skip them, the muffins will still be soft and delicious, but you’ll lose that little crunchy surprise. And I do love a surprise that isn’t stressful.
• Nutella: Nutella is the star swirl on top. You only need 1 teaspoon per muffin, but it adds rich chocolate-hazelnut flavor and makes each muffin look pretty with almost no effort. Don’t over-swirl it. A few gentle loops with a toothpick are enough. If you swirl too much, the Nutella can disappear into the batter like it’s trying to hide from responsibility. We want visible ribbons. Cute ones.

How to Make Banana Nutella Muffins?

Making Banana Nutella Muffins is simple, but there are a few small things that help them turn out soft and moist. The biggest rule? Don’t overmix the batter. You want it thick, chunky, and a little imperfect-looking. Smooth muffin batter usually means you’ve stirred too much, and overmixed muffins can turn dense. So we’re going gentle here. Think of it as folding, not fighting.

Step 1: Prepare the oven and muffin pan

Heat your oven to 350°F. Line a 12-cup muffin pan with muffin liners or spray it with nonstick cooking spray. Liners make cleanup easier, which I always appreciate, but spray can give the muffins slightly more golden edges. Either way works. Just make sure the pan is ready before the batter is mixed, because once the wet and dry ingredients come together, you don’t want the batter sitting around too long.

Step 2: Mix the dry ingredients

In a large bowl, combine the unbleached all-purpose flour, granulated sugar, baking soda, and salt. Stir everything together until evenly mixed, then set it aside. This step helps spread the baking soda and salt through the flour so the muffins rise evenly. It’s quick, but it matters. Nobody wants one muffin puffing up beautifully while another one sits there looking confused.

Step 3: Mix the banana mixture

In a medium bowl, stir together the mashed bananas, plain yogurt, lightly beaten eggs, melted and cooled butter, and vanilla extract with a wooden spoon. The mixture should look a little lumpy from the bananas, and that’s perfectly fine. Actually, that’s what you want. Banana muffin batter should feel homemade, not perfectly smooth like cake batter. Those little banana bits help give the muffins moisture and flavor.

Step 4: Fold the wet and dry mixtures together

Lightly fold the banana mixture into the dry ingredients using a rubber spatula. Stir only until just combined and the batter looks thick and chunky. This is the moment where you have to resist the urge to keep mixing. I know, I know. It feels wrong to stop when the batter looks a little rugged. But that thick, slightly uneven batter is exactly what helps these Banana Nutella Muffins bake up tender instead of tough.

Step 5: Add the toasted hazelnuts

Gently fold in the toasted, coarsely chopped hazelnuts. Try to spread them evenly through the batter without overworking it. The hazelnuts bring a nutty crunch that works so nicely with the banana and Nutella. If a few pieces stay near the top, that’s totally fine. They’ll make the muffins look even more inviting once baked.

Step 6: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups. You can use a cookie scoop if you have one, but a spoon works too. Try to keep the cups fairly even so the muffins bake at the same pace. The batter will be thick, so don’t worry if it doesn’t pour smoothly. This is not a runny batter. It has body. It has opinions.

Step 7: Add the Nutella swirl

Place 1 teaspoon of Nutella on top of each muffin. Use a toothpick to gently swirl the Nutella into the top of the batter. A few little loops are enough. You’re not trying to fully mix it in; you just want that pretty marbled top. This is also the step where Nutella somehow ends up on your finger, spoon, counter, and possibly your sleeve. Holiday? Tuesday? Doesn’t matter. Nutella finds a way.

Step 8: Bake the muffins

Bake the muffins for 20 to 24 minutes, or until they are golden and a toothpick inserted into the center comes out clean. Try to insert the toothpick into the muffin part, not directly through the Nutella swirl, because melted Nutella can make it look underdone even when the muffin is fully baked. The tops should look set, the edges lightly golden, and the kitchen should smell like banana bread and chocolate-hazelnut happiness.

Step 9: Cool and serve

Remove the muffins from the tin and serve them warm or at room temperature. They are especially good warm, when the Nutella is still soft and the banana crumb is tender. If you let them cool on a wire rack, they’ll set up nicely for storing. If you eat one while it’s still a little too hot, well… I understand. Some muffins do not inspire patience.

Storage Options

These Banana Nutella Muffins store well, which makes them perfect for breakfast prep, lunchbox treats, or those afternoon “I need something sweet but not a whole dessert” moments. Let the muffins cool completely before storing them. Place them in an airtight container at room temperature for up to 2 days. Because they’re moist from the bananas and yogurt, I like adding a paper towel to the container to absorb extra moisture and keep the tops from getting too sticky. It’s a tiny trick, but it helps.

For longer storage, refrigerate the muffins for up to 5 days. Warm them for a few seconds before serving if you want the Nutella to soften again. You can also freeze these banana muffins with Nutella for up to 2 months. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or warm gently in the microwave. Future-you will be very pleased to find a soft banana Nutella muffin waiting in the freezer. It’s like a little gift from past-you, and past-you deserves credit.

Variations & Substitutions

These Banana Nutella Muffins are already delicious as written, but muffins are wonderfully flexible. You can skip the nuts, add chocolate chips, use a different swirl, or add a little spice depending on what you like. The banana muffin base is soft and forgiving, which means you can play around without too much drama. Just keep the batter gently mixed and don’t go too wild with heavy add-ins, and you’ll be fine.

• Skip the hazelnuts: You can leave out the toasted hazelnuts if you prefer a smoother muffin texture. The muffins will still be moist, soft, and full of banana and Nutella flavor. Just remember that Nutella itself contains hazelnuts, so if you need a truly nut-free version, use a nut-free chocolate spread instead. That way, you still get the chocolate swirl without the hazelnut concern.
• Add chocolate chips: For extra chocolate flavor, fold 1/2 cup mini chocolate chips into the batter before filling the muffin cups. This makes the muffins more dessert-like, which may be exactly what you want. Banana, chocolate chips, and Nutella together is not exactly a quiet combination, but it is a very good one.
• Use Greek yogurt: Plain Greek yogurt can be used instead of regular yogurt. If it’s very thick, stir it until smooth before adding it to the banana mixture. The batter may be slightly thicker, but the muffins should still bake up tender. Greek yogurt adds a nice little tang and a bit of richness, which works well with the sweet banana and Nutella.
• Add cinnamon: Add about 1/2 teaspoon cinnamon to the dry ingredients for a warmer flavor. Cinnamon works beautifully with banana, and it gives the muffins a cozy, almost bakery-in-fall feeling. It doesn’t take over; it just adds a little background warmth. Like a sweater, but for muffins. Okay, weird image. Still true.
• Try another spread: Peanut butter, cookie butter, or a nut-free chocolate spread can be swirled on top instead of Nutella. Peanut butter gives a salty-sweet flavor, cookie butter makes the muffins taste spiced and cozy, and a chocolate spread keeps them rich without the hazelnuts. Each version has its own personality, which is kind of fun.
• Make mini muffins: You can bake this batter in a mini muffin pan for bite-sized treats. Start checking them around 10 to 12 minutes since they’ll bake faster. Mini Banana Nutella Muffins are adorable, but be warned: people will eat several and claim it only equals one regular muffin. Muffin math is unreliable.
• Add espresso powder: Add about 1/2 teaspoon espresso powder to the dry ingredients if you want to deepen the chocolate flavor of the Nutella. It won’t make the muffins taste strongly like coffee, but it gives the chocolate-hazelnut swirl a richer edge. It’s subtle, but lovely.

What to Serve With Banana Nutella Muffins?

Banana Nutella Muffins are soft, sweet, and chocolatey, so they pair nicely with simple drinks and fresh sides. They can be breakfast, brunch, snack, or dessert, and I fully support all of those choices. Muffins don’t care what time it is. They just show up, smell amazing, and make the day better. That’s a pretty good job description.

• Coffee: Coffee pairs beautifully with these muffins because its slight bitterness balances the sweet banana and Nutella swirl. A latte, cappuccino, or plain black coffee all work well. It gives the whole thing a cozy bakery-at-home feeling, which is especially nice when you do not want to leave the house.
• Milk: A cold glass of milk is classic with anything chocolatey, and these Banana Nutella Muffins are no exception. It’s kid-friendly, adult-friendly, and honestly just comforting. Banana, chocolate-hazelnut, and milk? That combination does not need much explanation.
• Fresh fruit: Serve the muffins with strawberries, raspberries, orange slices, or extra banana slices for a fresher plate. The fruit balances the richness of the Nutella and butter. It also makes breakfast look slightly more responsible, which is sometimes all we need. A little fruit on the side and suddenly we’re making good choices, right?
• Greek yogurt: Greek yogurt adds tanginess and makes the muffins feel more like a balanced breakfast. Add berries, honey, or granola if you want to turn it into a full plate. The yogurt helps cut through the sweetness of the muffin, which I really like.
• Hot chocolate: If you’re serving these as a cozy treat, hot chocolate is a fun pairing. Yes, it’s chocolate with more chocolate. Sometimes that’s the point. This is especially nice for chilly afternoons, weekend snacks, or dessert nights when everyone wants something warm and sweet.
• Brunch spread: Add these banana Nutella muffins to a brunch table with eggs, bacon, fruit salad, yogurt, and coffee. They bring the sweet treat moment without needing a cake or pastry. They’re easy to grab, easy to share, and, let’s be honest, probably one of the first things people will reach for.

FAQ

Can I use frozen bananas for Banana Nutella Muffins?

Yes, frozen bananas work well for Banana Nutella Muffins. Thaw them completely, then drain off any extra liquid before mashing and measuring. Frozen bananas become very soft, which is great for muffins, but too much extra liquid can make the batter too wet. Use about 1 1/2 cups mashed banana after thawing and draining. It’s a great way to use bananas you tossed in the freezer during one of those “I’ll bake later” moments.

How ripe should the bananas be?

The bananas should be very ripe, soft, and darkly speckled. The riper the bananas, the sweeter and more flavorful your banana muffins with Nutella will be. If they look a little ugly but smell sweet, they’re perfect. If they smell fermented, look moldy, or make you question your life choices, don’t use them. There’s a fine line between ripe and regretful.

Can I make these muffins without hazelnuts?

Yes, you can skip the chopped toasted hazelnuts. The muffins will still be soft, moist, and delicious with the Nutella swirl. If you need the muffins to be nut-free, though, remember that Nutella contains hazelnuts, so you’ll need to use a nut-free chocolate spread instead. That gives you the same chocolatey look and sweetness without the nut ingredient.

Why are my muffins dense?

Dense muffins usually happen when the batter is overmixed or too much flour is added. Fold the wet and dry ingredients together only until just combined. The batter should look thick, chunky, and a little imperfect. That’s okay. Actually, that’s ideal. Smooth muffin batter may look pretty, but it often means the muffins will bake up tougher. Muffin batter likes to be left alone a little. Same, honestly.

These Banana Nutella Muffins are soft, moist, chocolatey, and full of cozy banana flavor with that pretty Nutella swirl on top. They feel fun without being fussy, and they turn overripe bananas into something that tastes like a treat instead of a backup plan. I love how the toasted hazelnuts add crunch, the yogurt keeps everything tender, and the Nutella makes each muffin feel a little bakery-worthy, even if you made them in your kitchen with dishes in the sink. Real life baking, right?

So grab those spotty bananas, swirl that Nutella with confidence, and make a batch of these Banana Nutella Muffins when you want something warm, sweet, and a little bit irresistible. And when you try them, I’d love to know — are you eating them for breakfast, packing them for snacks, or saving one for a quiet coffee moment later?