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.
This delicious banana muffin recipe requires just 10 ingredients, one bowl to prepare the batter, and comes together in just 30 minutes.
As an environmental scientist, I am always looking for ways to reduce food waste. In my experience, bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight.
So, I’m always looking for fun ways to use up overripe bananas, and this incredibly easy sweet banana recipe is undoubtedly one of my favorites!
Green tip: It is estimated that 50% of food waste happens in our homes. Avoid tossing those overripe bananas by making these banana muffins!
Nutella Banana Muffins Ingredients
Here’s everything you’ll need:
- Bananas. The riper, the better. 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!
- Oil. Vegetable, canola, grapeseed, or coconut in liquid form.
- Light brown sugar. Dark brown sugar also works.
- Egg.
- Vanilla extract.
- All-purpose flour.
- Baking soda.
- Salt.
- Cinnamon.
- Nutella. Or any other chocolate hazelnut spread.
Banana Muffins with Nutella Tips and Tricks
The Riper the Banana, the Better!
Your bananas should be ripe. Or even overripe! 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.
The Department of Agriculture estimates that in the U.S., we waste around 133 billion pounds of food per year. Yes, you read that right. HUNDREDS OF BILLIONS OF POUNDS of food just wasted annually.
That means all of the resources and energy that went into producing, harvesting, and distributing that food has gone to waste. Baking with overripe bananas that you would otherwise throw away is just one small way to reduce your contribution to food waste.
Green tip: “Nutella” is a brand that has become a catch-all term for hazelnut spread, but there are other options that are just as delicious. Palm oil is a major driver of deforestation. Try using a palm-oil-free hazelnut spread to reduce your environmental impact.
Always Line or Grease
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 12 fluffy muffins to top with ganache.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
How to Make Your Banana Muffin Batter
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 is great, just make sure there are no clumps of dry ingredients.
How to Assemble Your Nutella Banana Muffins
Start by adding 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 for 18 minutes until the top starts to turn golden brown.
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.
Green tip: Another great way to avoid food waste is to properly store your baked goods so you can enjoy all of them!
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!
Why these Nutella Banana Muffins are the BEST!
- Your kitchen will smell like heaven. Fragrant banana and cinnamon. Fuhgettaboutit!
- Overripe bananas should never be thrown out! Sometimes the bananas that have been sitting in your fruit bowl a little too long just aren’t appetizing. But they’re perfect for baking!
- Nutella and banana is the perfect pairing. And with this recipe, the creamy Nutella center is ooey gooey perfection.
- Food waste is the worst! Never throw out overripe bananas. They’re perfect for baking!
Loving these Stuffed Nutella Banana Muffins and want more delicious muffin recipes? Check out these Pistachio Muffins and Peanut Butter Banana Chocolate Chip Muffins.
Moist Molten Nutella Banana Muffins
Print Save RateEquipment
- Reusable Baking Cups (optional)
Ingredients
- 3 large overripe bananas (smashed)
- ⅓ cup oil (vegetable, canola, or coconut)
- ¾ cup light brown sugar (tightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup Nutella (or other hazelnut spread)
Instructions
- Preheat the oven to 375°F and line or grease your muffin tin.
- In a large mixing bowl, use a fork to mash the bananas.
- Add the oil and light brown sugar and use the fork to combine.
- Next, add the egg and vanilla extract and use the fork again to mix.
- Add flour, baking soda, salt, and cinnamon and mix with the fork one last time until you're left with a thick batter. You will likely have some chunks of banana, but make sure there are no lumps of flour.
- Add 1 heaping tablespoon of batter to each muffin cup.
- Then, add a tablespoon of Nutella on top.
- Top the Nutella with more banana muffin batter, so that the Nutella is sandwiched in between batter. The muffin cups should be filled about 3/4 of the way.
- Bake on the top rack for 18 minutes and allow to cool before digging in. Enjoy!
Pro Tips
- Bananas for bananas? Hate waste? You’ll love this collection of the best ripened banana recipes!
- I highly recommend using these reusable muffin liners—it saves money and is better for the environment!
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3 thoughts on “Moist Molten Nutella Banana Muffins”
Very tempting – even for someone who doesn’t usually like muffins!
My mum made us a batch of these and dropped them off as a Valentine’s treat ❤ (after i tagged her in the post hint hint!) – They are just as delicious as they look! The ganache is incredible and could be used in lots of different ways too. Definitely one to try if you’re a Nutella fiend like we are! Thanks Marley!
Yay! You’re welcome, glad you all enjoyed them. Good job momma Sally!!