Nutella Stuffed Banana Muffins Recipe

I published this recipe a few years ago after a serious case of the Sunday blues. My bananas were too spotty for anything but baking, and my jar of Nutella was calling my name from the pantry. I wanted something more exciting than plain banana bread. If you’re looking for a simpler, wholesome banana muffin, you might enjoy these healthy peanut butter banana muffins.

That’s when I had the idea for these Nutella Stuffed Banana Muffins. I wanted a muffin that felt like a warm hug, with a gooey, chocolate-hazelnut surprise waiting in the center. The first batch was pure magic, and I’ve been making them this way ever since.

My secret? I use a simple two-spoon method to get that perfect pocket of filling. It’s a little trick I figured out in my own kitchen, and it works every single time. No fancy tools needed, just a love for decadent treats.

Recipe Overview

• Cuisine: American
• Category: Breakfast, Snack, Dessert
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Why This Recipe is So Special

What makes these muffins stand out is the hidden treasure inside. You get the familiar, comforting taste of a moist banana muffin.

Then you take a bite and hit that river of melted chocolate hazelnut spread. It’s a wonderful contrast that makes everyone smile. It turns a simple snack into a real occasion.

The batter itself is straightforward and forgiving. I use oil instead of butter for an incredibly tender crumb that stays soft for days. It’s the perfect vehicle for that surprise filling.

The Full Ingredient List

Gathering your ingredients is the first step to baking joy. Here’s everything you’ll need. I promise, it’s all simple stuff you probably have already.

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 medium ripe bananas (about 1 ½ cups mashed)
• ¾ cup granulated sugar
• ⅓ cup vegetable or canola oil
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup milk (any kind)
• ½ cup Nutella or other chocolate-hazelnut spread

My Step-by-Step Method

Follow these steps and you’ll have perfect muffins. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every detail.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This makes sure your dry ingredients are evenly mixed.
3. In a large bowl, mash the bananas until mostly smooth. A few small lumps are totally fine and add texture.
4. Whisk the sugar, oil, egg, and vanilla into the mashed bananas. Pour in the milk and whisk until everything is combined and smooth.
5. Gently fold the dry ingredients into the wet ingredients. Mix just until the flour disappears. A slightly lumpy batter is exactly what you want.
6. Scoop about one tablespoon of batter into the bottom of each prepared muffin cup. Spread it lightly to cover the bottom.
7. Now for the fun part! Spoon about 2 teaspoons of Nutella into the center of each muffin cup, right on top of the batter.
8. Divide the remaining muffin batter evenly among the cups, completely covering the Nutella. A second tablespoon or a small cookie scoop works great here.
9. Bake for 18-22 minutes. They’re done when the tops are golden and a toothpick inserted into the muffin part (not the center!) comes out clean.
10. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before biting in—the filling is molten hot!

My Top Tips for Success

• Freeze your Nutella: For a neater, less runny filling, spoon 12 little dollops (about 2 tsp each) onto a parchment-lined plate and freeze for 30 minutes before assembling.
• Banana ripeness is key: The spottier and browner your bananas, the sweeter and more flavorful your muffins will be. Don’t use green ones!
• Don’t over-mix: When combining wet and dry, stir just until you see no more dry flour. Over-mixing makes muffins tough and dense.
• Use a cookie scoop: For evenly sized muffins and less mess, I use a medium cookie scoop for both the bottom and top layers of batter.

Common Mistakes to Avoid

We’ve all had baking hiccups. Here’s how to steer clear of the common ones with this recipe.

Recipe

Nutella Stuffed Banana Muffins Recipe

Make Nutella Stuffed Banana Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 medium ripe bananas (about 1 ½ cups mashed)
• ¾ cup granulated sugar
• ⅓ cup vegetable or canola oil
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup milk (any kind)
• ½ cup Nutella or other chocolate-hazelnut spread

My Step-by-Step Method

1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

2

In a medium bowl, whisk together the flour, baking soda, and salt. This makes sure your dry ingredients are evenly mixed.

3

In a large bowl, mash the bananas until mostly smooth. A few small lumps are totally fine and add texture.

4

Whisk the sugar, oil, egg, and vanilla into the mashed bananas. Pour in the milk and whisk until everything is combined and smooth.

5

Gently fold the dry ingredients into the wet ingredients. Mix just until the flour disappears. A slightly lumpy batter is exactly what you want.

6

Scoop about one tablespoon of batter into the bottom of each prepared muffin cup. Spread it lightly to cover the bottom.

7

Now for the fun part! Spoon about 2 teaspoons of Nutella into the center of each muffin cup, right on top of the batter.

8

Divide the remaining muffin batter evenly among the cups, completely covering the Nutella. A second tablespoon or a small cookie scoop works great here.

9

Bake for 18-22 minutes. They’re done when the tops are golden and a toothpick inserted into the muffin part (not the center!) comes out clean.

10

Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before biting in—the filling is molten hot!

Notes

Enjoy your homemade Nutella Stuffed Banana Muffins Recipe!

Nutrition Information

Calories: 280

Carbohydrates: 42g

Protein: 3g

Fat: 11g

Saturated Fat: 3g

Cholesterol: 15mg

Sodium: 220mg

Fiber: 1g

Sugar: 25g

Did You Make This?

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Filling leaking out the bottom: This happens if the bottom layer of batter is too thin. Make sure you use a full tablespoon to create a good base that seals in the Nutella.

Dry or tough muffins: This is almost always from over-mixing the batter. Remember, lumpy is lovely! Also, be sure to measure your flour correctly—spoon it into the cup and level it off.

Sunken centers: If you under-bake the muffins, the center can collapse. The toothpick test is your best friend. If it comes out with wet batter, give them a few more minutes.

NUTRITION INFORMATION

• Calories: 280
• Carbohydrates: 42g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 220mg
• Fiber: 1g
• Sugar: 25g

FREQUENTLY ASKED QUESTIONS

Can I make these muffins ahead of time?

Absolutely! These muffins keep wonderfully. Store them in an airtight container at room temperature for 2 days, or freeze them for up to 3 months. Just thaw at room temperature or warm them up for a few seconds in the microwave.

Can I use a different filling?

Of course! This technique is great for all sorts of stuffed muffins. Try peanut butter, a square of chocolate, or even a dollop of jam. Get creative with what you love. For another fantastic flavor combination, check out these bakery-style banana chocolate chip muffins.

My Nutella sank to the bottom. What did I do wrong?

This usually means your batter was a bit too thin, or the Nutella was very warm. Make sure your batter is thick and spoonable. Chilling or freezing the Nutella first, as in my tip above, is the best way to guarantee a perfect center.

Leave a Reply! (I’d Love to Hear From You!)

Did you try making these stuffed muffins? I’d love to know how your baking adventure went! Did your family go crazy for the surprise inside? Share your story, your tweaks, or any questions you have in the comments below. Your notes and ratings make my day and help other bakers in our community. Happy baking!