Super soft and delicious banana Nutella muffins. These muffins are full of banana and Nutella and super easy to make, making them a sure family hit. Plus they also take no time to mix together!
If you looking for easy weekend breakfast or snack then try these super soft and delicious classic banana Nutella muffins. They are super quick to mix together and they done with 30 minutes.
These muffins are full of banana and Nutella and are a perfect weekend breakfast treat or snack.
For more easy cake recipes, try Lemon Pistachio Cake, Pumpkin Sheet Cake and Peach Crumble Muffins.
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WHY THIS RECIPE WORKS
- Easy to make: From start to finish these muffins only take 30 minutes to make, that includes baking time.
- Nutella: Banana and Nutella is a match made in heaven, and these muffins both have Nutella in the center of the muffin and swirl into the top.
- No mixer needed: These muffins are mixed by hand and therefore only needs a hand whisk.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Bananas: Around 2-3 medium banana are need for these muffins.
- Nutella: These muffins both have Nutella in the center of the muffin and swirl into the top.
- Butter: For this recipe, melt the butter and then let it sit, while preparing the recipe of the ingredients, to slightly cool down.
- Sour cream: Bring it out to let it come to room-temperature 1 hour before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Banana Nutella Muffins. This recipe doesn't need an electric mixer, just a hand whisk.
The full recipe is down below in the recipe card.
Before starting preheat the oven at 220ºC/425ºF conventional oven and line a cupcake tray with 6 cupcake liners, lining only every other cupcake hole, as it helps the muffins to form a perfect dome.
STEP 1: In a bowl, sift the all-purpose, baking powder, baking soda and salt together. Give it a mix to make sure it is all evenly mixed together. Mash the banana and set it aside.
STEP 2: In another mixing bowl add the melted butter, granulated sugar and the egg. Whisk it together until combined.
STEP 3. Then add the sour cream, banana and vanilla extract and whisk it together until combined.
STEP 4. Add the flour mixture to the wet batter and gently fold it together with a spatula.
STEP 5: First divide half of the cake batter into the 6 cupcake liners. Then add a teaspoon of Nutella in the middle of the batter.
STEP 6: Add the other half of the batter on top. Finish them off with another teaspoon of Nutella on top the batter and swirl it in with a spoon or knife.
STEP 7: Bake them for 5 mins and then reduce the heat to 175ºC/350ºF and further bake for 11-13 min. Let the muffins cool in the hot pan. After 3-5 min, gently remove the muffins from the pan and let them cool down completely.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
To quickly ripen your bananas, which gives extra flavor, pop them in the oven for at 200ºC/390ºF conventional oven for 5-10 min or until the banana skin turns dark. Then let them cool down to room temperature before using them in the recipe.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they are done.
I recommend making the muffins on they day as they are best enjoyed fresh. Luckily they take no time to make.
STORAGE
Serve it on the day, but they can also last well for a few days on the kitchen counter, in an airtight container.
Other Easy Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Banana Nutella Muffins
Equipment
Ingredients
BANANA NUTELLA MUFFIN
- 175 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g butter melted and slightly cooled
- 100 g granulated sugar
- 1 large eggs
- 50 g sour cream or full-fat plain greek yogurt room temperature
- 200 g very ripe banana about 2 medium banana
- 1 teaspoon vanilla extract
- 60 g Nutella
Instructions
BANANA NUTELLA MUFFIN
- Preheat the oven at 220ºC/425ºF conventional oven and line a cupcake trays with 6 cupcake liners, to only line every other cupcake hole, as it helps them to dome up.
- In a bowl, sift the all-purpose, baking powder, baking soda and salt together. Give it a mix to make sure it is all evenly mixed together. Mash the banana and set it aside.175 g all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In another mixing bowl add the melted butter, granulated sugar and the egg. Whisk it together until combined.60 g butter, 100 g granulated sugar, 1 large eggs
- Then add the sour cream, banana and vanilla extract and whisk it together until combined.50 g sour cream or full-fat plain greek yogurt, 200 g very ripe banana, 1 teaspoon vanilla extract
- Add the flour mixture to the wet batter and gently fold it together with a spatula.
- First divide half of the cake batter into the 6 cupcake liners. Then add a teaspoon of Nutella in the middle of the batter. Add the other half of the batter on top. Finish them off with another teaspoon of Nutella on top the batter and swirl it in with a spoon or knife.60 g Nutella
- Bake them for 5 mins and then reduce the heat to 175ºC/350ºF and further bake for 11-13 min. Let the muffins cool in the hot pan. After 3-5 min, gently remove the muffins from the pan and let them cool down completely.
- Serve it on the day, but they can also last well for a few days on the kitchen counter, in an airtight container.
Kavya Bakshi
Hey Julie!
Love your instagram handle
Instead of sour cream and greek yogurt, can I use regular plain yogurt?
I want to make them for our picnic tomorrow!
Thank you <3
Julie Marie
Hi. So happy you enjoy it 🙂 You can use plain yogurt but it will change the consistency of the batter a bit, as greek yogurt/ sour cream is thicker, so the batter will be a bit thinner 🙂