30-Minute Molten Nutella Banana Muffins

Looking for delicious ways to use up those ripe bananas? These Nutella Banana Muffins are your solution! Think moist and fragrant banana muffins stuffed with delicious, creamy hazelnut spread.

The warm Nutella oozes out once you bite into the muffin, for a unique textural tasting experience you won’t soon forget. (If you love a molten moment, check out these Molten Chocolate Fudge Cookies next!).

Plus, this delicious banana muffin recipe requires just 10 ingredients, one bowl to prepare the batter, and comes together in just 30 minutes. As a mom juggling her time with a love for great bakes, that’s certainly something I can get behind.

Nutella Banana Muffins Ingredient Highlights

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The riper the banana, the better. As the banana ripens, it gets sweeter, and its flavor and aroma deepens. Not to mention the riper it is, the easier it is to incorporate into your muffin batter.

If you want to make this and don’t have ripe bananas, stick them in the oven on a baking tray, still in their peel, while the oven preheats. When the peel turns black, they’re ready!

I prefer light brown sugar, but dark brown sugar works here, too.

“Nutella” is a brand that has become a catch-all term for hazelnut spread, but there are other options that are just as delicious and can be used in its place in this recipe.

Banana Muffins with Nutella Tips and Tricks

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How to Make Nutella-Stuffed Banana Muffins

There’s nothing worse than anxiously waiting for your muffins to bake, taking them out of the oven to fill your kitchen with the delightfully fragrant aroma of banana, nutmeg, and cinnamon, grabbing one to set on the cooling rack and realizing… oh no, they’re stuck!

Line and grease your muffin tin to ensure easy removal every time. Stuck muffins crumble quick, and we want fluffy and moist muffins here!

The first thing you want to do is smash your ripe bananas with a fork. Ideally, you’ll have little chunks of banana throughout your muffins, adding moisture and flavor to each bite.

Smashing the banana down into smaller pieces will allow the banana bits to evenly distribute seamlessly into your batter, instead of them all sinking to the bottom.

Once smashed, add the oil and sugar and use the fork again to combine. Add the eggs and vanilla extract and mix again.

Lastly add the flour, baking soda, salt, and cinnamon and whisk with the fork again. You should be left with a thick batter. Little lumps of banana are great, just make sure there are no clumps of dry ingredients.

Add a heaping tablespoon of the muffin batter to each muffin cup. Then, add a tablespoon of Nutella centrally on top.

Finally, add more muffin batter on top. The muffin cups should be filled almost all the way to the top. Just leave a tiny bit of room for the muffins to rise.

Then, bake on the top rack until the top starts to turn golden brown.

Why It’s Better to Stuff Banana Muffins with Nutella than Swirl It

While testing this recipe, I tried swirling the Nutella into the muffin batter. I also tested with just a teaspoon of Nutella in each muffin.

And while the swirl looked really pretty and the lesser amount of Nutella still added delicious flavor, in both instances the Nutella baked into the muffin.

Adding a whole tablespoon of Nutella into the center of the muffin and baking it for less time at a high temperature keeps the Nutella mostly raw, and completely changes the experience.

It’s almost like a lava cake, where you bite into it and the super creamy Nutella is a welcomed surprise!

How to Properly Store Your Banana Nutella Muffins

These banana muffins stuffed with Nutella should be covered or stored in an airtight container to keep them fresh. They can be kept at room temperature for 3-4 days before they start to dry out.

You can store them in the refrigerator to get an extra 3-4 days out of them or if you like to enjoy them cold.

You can also opt to freeze these muffins for up to 6 months. Just make sure to allow them to thaw out before biting into one.