Super Moist Nutella Stuffed Banana Muffins
In case you’re new here – I’m Jamie and I’m addicted to recipes with bananas.
Super ripe bananas that are deliciously so sweet and perfect for making fluffy banana muffins or moist banana bread!
It seems like every time I open my freezer, I find more frozen bananas in there. Like why do I even keep buying them? It’s to make more muffins, obviously.
After making these Nutella banana muffins, you won’t resist how good these are!
How do you make muffins rise evenly?
There are 2 keys to getting those pretty domes in muffins. The first is to let the batter rest for 1 hour, covered, at room temperature. Secondly, you have to preheat the oven at a high temperature and immediately reduce the heat once the muffins are in the oven.
I KNOW, I KNOW. I hate waiting too but it’ll be worth it!
Ingredients You’ll Need
- Unsalted butter. I prefer room temperature unsalted butter for muffin recipes instead of oil because it provides such a rich flavor.
- Granulated sugar + dark brown sugar. Sweeteners for these nutella muffins.
- Ripe bananas. The darker, the better. Very ripe, black bananas are way sweeter than regular bananas. There’s no such thing as “too ripe” so don’t worry if they are very dark.
- Egg. Aside from butter, a room-temperature egg is another source of fat that provides structure and moisture for making the perfect banana muffin.
- All-purpose flour + baking powder + baking soda + salt. These are the only dry ingredients needed which when combined with the wet ingredients work together as leaveners to strengthen the structure of the muffins. Make sure not to overmix though or you may end up with dense muffins instead of soft, fluffy muffins.
- Nutella or any other hazelnut spread. The star of the show!
Recommended For This Recipe
Muffin Pan
I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.
Step-By-Step Instructions
- Make the muffin batter. In a large bowl, cream butter and sugars together. Add bananas and the egg. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined.
- Let the batter rest. Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
- Fill the muffin tin. Preheat oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray. I highly recommend this nonstick muffin pan from OXO. Nothing ever sticks to it! I’ve made my egg muffin cups and, cleanup is always a breeze. Divide batter evenly into the prepared muffin tin, filling each muffin cup halfway.
- Swirl in your Nutella. Add a teaspoon of Nutella in the center of each muffin cup then fill with more batter until it’s 3/4 full. Add a 1/2 teaspoon of Nutella on top and swirl with a toothpick.
- Bake the muffins. Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.
When you’re done making this recipe, make my Super Moist Chocolate Chip Banana Bread!
Storage Tips
These nutella banana muffins are best served immediately out of the oven however they last about 2 days at room temperature.
After 2 days, you can transfer them to an airtight container and keep them in the fridge for 1 week or in the freezer for up to 2 months.
You may also like:
- Healthy Banana Chocolate Chunk Muffins
- The Best Blueberry Muffin Recipe
- Super Moist Chocolate Chip Banana Bread
- Soft Moist Chocolate Banana Bread
Super Moist Nutella Stuffed Banana Muffins
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 large bananas, ripe, mashed
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Nutella, or any other hazelnut spread
Instructions
- In a large bowl, cream butter and sugars together. Add bananas and the egg. Mix together until well combined. Add flour, baking powder, baking soda, and salt. Mix until just combined.
- Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
- Preheat oven to 425ºF. Spray a 12 cup muffin tin with nonstick cooking spray.
- Place the muffin tin in the oven and immediately turn down the heat to 350ºF. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins.
- Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and serve. Enjoy!
Originally posted in April 2018. Updated photos + recipe in January 2021.
If I have frozen bananas, how long should I thaw them before using it for the recipe?
About 1 hour or so
Thank you very much.
So I haven’t made these yet but I have a question about the bananas. I had no idea you could freeze them. How do you store them peeled versus unpeeled? Diced, sliced?
It’s best to transfer the bananas, peeled, into a freezer bag. No need to slice them but you can if you want!