Nutella is one of those hidden gems that works on just about any food item. You can drizzle it on top of ice cream, make a peanut butter and Nutella sandwich, and I just saw a recipe for Nutella pizza! So because Nutella is such a fool-proof ingredient, I instantly knew that I would love making these muffins. The base of the banana muffins was amazing just as is with its fluffy, moist texture but when you have that Nutella surprise in the center of the muffin, it becomes absolutely mouth-wateringly delicious. It wasn’t overpoweringly sweet, even with the addition of the Nutella, making it a perfect breakfast item.

Nutella-Filled Banana Muffins (adapted from Food & Whine):

Yields 12 muffins

  • 3 ripe bananas
  • 6 tbsp vegetable oil
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspobaking soda
  • 1 tsp baking powder
  • 6 tablespoons Nutella

Preheat oven to 350 degrees F. 

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a medium bowl, mash the bananas.

Add the oil, sugar and salt; beat until well mixed. Add egg and vanilla; beat again until mixture is smooth.


In a small bowl, combine the flour, baking soda and baking powder.

Sift flour mixture over banana mixture and stir using a rubber spatula just until moist.

Scoop a spoonful of batter evenly into the muffin tray. Drop 1-2 teaspoons of Nutella into the center of each cup. (I highly recommend using a squeeze bottle for this.)

Top them with remaining batter to completely cover the Nutella.


Place into oven and bake for 18-20 minutes, or until tops are golden brown.

Remove from oven and cool on a wire rack.