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The Boat Shed Kitchen

Nutella Banana Muffins

These Nutella banana muffins are soft, moist, and loaded with banana flavor—then topped with a swirl of warm Nutella for a decadent twist. They’re easy to make, naturally sweetened with ripe bananas, and perfect for breakfast or anytime you need a comforting bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 18 muffins
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt I use sea salt or kosher salt
  • 6 medium sized ripe bananas mashed, about 2 cups
  • 1/2 cup 1 stick butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella

Method
 

  1. Preheat oven to 350°F. Line 18 muffin cups with paper liners.
  2. In a small bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl or stand mixer, beat mashed bananas, melted butter.
  4. Brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
  5. Add dry ingredients and mix on low just until combined.
  6. Scrape the bottom to ensure no flour pockets remain.
  7. Warm Nutella in microwave for 30 seconds until pourable.
  8. See full steps with tips & photos → https://theboatshedcafe.com/nutella-banana-muffins/

Notes

• Use very ripe bananas for the best flavor and moisture.
• Swirling the Nutella gently creates a marbled effect without mixing it into the batter.
• Muffins stay fresh at room temperature for 2–3 days or can be frozen for up to 2 months.