Banana Nutella Stuffed Muffins (Soft, Moist & Gooey Centre)

If you’ve got a few overripe bananas sitting on your counter, these banana Nutella stuffed muffins are about to become your new go-to. They’re soft, chocolatey, and filled with a gooey Nutella centre that makes them feel extra special.

This recipe is the perfect upgrade from classic banana muffins—simple to make, incredibly moist, and guaranteed to be a hit whether it’s for breakfast, snacks, or a sweet treat with coffee.

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Why You’ll Love This Recipe

• Perfect way to use overripe bananas
• Gooey Nutella centre in every muffin
• Soft, moist, bakery-style texture
• Easy and quick to make
• Simple ingredients you likely already have

Equipment You’ll Need

• 12-hole muffin/cupcake tin– My favourite baking tins are from Circulon, I used them for almost every oven recipe
• Muffin cases- My favourite ones are the white ones from Jane Asher, I buy mine from Home Bargains.
• 2 mixing bowls– I like mixing my dry ingredients separately before adding them to my wet mixture.
• Kitchen scale– Digital scales will give u the most accurate results
• Whisk or fork
• Spatula

Why Ripe Bananas Matter

The riper your bananas, the better your muffins will taste. Bananas with lots of brown spots are naturally sweeter and softer, which helps create that moist, fluffy texture.

How to Ripen Bananas Quickly

If your bananas aren’t quite ready, you can ripen them in the oven:

• Place unpeeled bananas on a baking tray

• Bake at 180°C for 10–15 minutes until the skins turn black

• Let them cool before using

Tips for Perfect Banana Muffins

Getting soft, fluffy banana muffins every time is easy with a few simple tips:

Use very ripe bananas – The darker and spottier, the better. They add natural sweetness and moisture.

Don’t over-mix the batter – Mix until just combined to keep the muffins light and fluffy.

Chill the Nutella slightly – This helps keep the centre thick and gooey while baking.

Fill muffin cases just over ¾ full – This allows room for the muffins to rise without overflowing, but also ensure the muffins rise enough for the classic bakery style muffin.

Check doneness from the side – Insert a toothpick near the edge, not the centre, as the Nutella will still be soft.

Let them cool slightly before eating – This helps the muffins set while keeping the centre perfectly gooey.

Storage Instructions

These muffins store really well, making them perfect for meal prep or baking ahead:

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep for up to 5 days in a sealed container.

• Freezer: Freeze for up to 2 months. Wrap individually or store in a freezer-safe bag.

To reheat, microwave for 15–20 seconds to bring back the soft texture and gooey Nutella centre.

Print Recipe

Banana Nutella Stuffed Muffins (Soft, Moist & Gooey Centre)

Author: sabsbakes

Difficulty: Beginner Prep Time 15 mins Cook Time 23 mins Total Time 38 mins

Cooking Temp: 160  C Servings: 12

Description

These banana Nutella stuffed muffins take classic banana muffins to the next level with a rich, gooey Nutella centre that melts perfectly into every bite.

Ingredients

Servings

• 200 g Plain Flour
• 1 tsp Bicarbonate of Soda
• ¹⁄₂ tsp Salt
• 100 g Light Brown Sugar
• 50 g Granulated Sugar
• 200 g Milk Chocolate (chopped)
• 4 Ripe Bananas
• 80 g Melted Butter
• 2 Eggs
• 1 tsp Vanilla
• 100 g Nutella

Instructions

1. Preheat your oven to 160°C fan (320°F) and line a 12-hole muffin tin with muffin cases.
2. In a large bowl, whisk together the plain flour, bicarbonate of soda, salt, light brown sugar, and granulated sugar until well combined.
3. In a separate bowl, mash the ripe bananas until mostly smooth. Add the eggs, melted butter, and vanilla extract, then whisk until fully combined.
4. Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined. Do not over mix.
5. Fold in the chopped milk chocolate, distributing it evenly through the batter.
6. Spoon a small amount of batter into each muffin case (about 1 tablespoon).
7. Add about 1 teaspoon of Nutella into the middle of each muffin.
8. Cover the Nutella with more muffin batter until the cases are about ¾ full.
9. Bake for 19–22 minutes, or until the muffins are golden on top and a toothpick inserted near the edge comes out clean.
10. Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack. Enjoy while warm for the best gooey Nutella centre.

Note

For best results, use room temperature ingredients.

If your bananas aren’t ripe enough, use the oven method mentioned above.

You can swap butter for oil if you prefer a slightly more moist texture.

Every oven is different, so keep an eye on your muffins during the last few minutes of baking.

These muffins taste best slightly warm when the Nutella centre is soft and melted.

Keywords: Easy banana Nutella Muffins, bakery style Nutella muffins, easy homemade muffins, Nutella baking recipes, banana chocolate muffins