Nutella Banana Oatmeal Muffins

I was bored the other day and decided to browse my cupboard for ideas on what to bake. I always do this before I go out and buy specific ingredients. I used to buy things for individual recipes and my grocery bills got out of control. So now I just peruse my own personal grocery store inside my pantry and refrigerator before buying more things to stuff into my already overflowing kitchen.

Anyway, I found Nutella, oatmeal, really ripe bananas, and white chocolate chips. I thought these ingredients would make a great muffin, so here we are. I made them in my jumbo muffin tin because nothing’s better for breakfast than a big, delicious muffin. The tops of this are sweet and crunchy, and inside the Nutella, oatmeal, and white chocolate chips make for a tasty combination! You could easily substitute peanut butter for the Nutella, if you want. But you should definitely try these! Recipe after the jump.

Nutella Banana Oatmeal Muffins

Nutella Banana Oatmeal Muffins
Combine your flour, oatmeal, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl and set aside.

Nutella Banana Oatmeal Muffins
Mash up your bananas.

Nutella Banana Oatmeal Muffins
And beat them in with eggs, melted butter, vanilla, and Nutella.

Nutella Banana Oatmeal Muffins

Nutella Banana Oatmeal Muffins
Gradually beat the oatmeal mixture into the wet ingredients, until just moistened.

Nutella Banana Oatmeal Muffins
Fold in your white chocolate chips.

Nutella Banana Oatmeal Muffins
Fill your muffin tins 2/3 full and bake at 350 degrees F for about 15 minutes, or 25 minutes if you’re making jumbo muffins.

Nutella Banana Oatmeal Muffins
These were too good!

Nutella Banana Oatmeal Muffins

5.0 from 1 reviews
Nutella Banana Oatmeal Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1¾ cups all-purpose flour
  • ⅔ cup old-fashioned oatmeal (not instant)
  • ¾ cup granulated white sugar
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 3 very ripe large bananas, mashed
  • 1 teaspoon vanilla extract
  • ⅔ cup Nutella
  • ¼ cup white chocolate chips (I threw 'em in because I had some)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, oats, salt, cinnamon, and nutmeg. Set aside.
  3. In a medium-sized bowl combine the mashed bananas, eggs, Nutella, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter). Fold in the chocolate chips.
  4. Scrape batter into prepared muffin tin. Bake until muffins are golden brown and a cake tester inserted in the center comes out clean, about 15 minutes (25 minutes for jumbo muffins). Yields 12 regular muffins or 8 jumbo muffins.


18 Responses

  1. startcooking says:

    These muffins look great!
    I heard about how one chef puts whole bananas in the freezer – skin and all. The skin continues to turn black but the banana inside is perfect. If you are baking with the banana or using it in a smoothie it is a great way to always have bananas on hand.
    I love your photo-tutorials! They are fantastic!

    • gwtw99 says:

      I just started doing this about 6mos ago!! I wait to have 6 or so to make bread or whatever. All you have to do is thaw them and squeeze them out of the skin.

  2. Nicole says:

    These sound fantastic! I love me some nutella.

  3. LoveBaking says:

    I followed your recipe, and the muffins are in the oven now. I tasted the batter and even that tasted AWESOMEEE! 😀 Can’t wait for the muffins to be done. Thanks so much for sharing this recipe <333

  4. Ashley says:

    I made these yesterday for my boyfriends family and everyone loved them. There were none left at the end of the night. THANKS!

  5. Amanda says:

    These look awesome; I love my banana muffins and bread with nuts- since nutella is a hazelnut spread chopped hazelnuts might not be bad. I can’t wait to start tryign some of these!

  6. Alyssa says:

    I didn’t realize you had posted this– I made something very similar a few days ago! Our recipes are very similar as well, and I was thinking about adding cinnamon next time I make mine.

  7. Oh yes! I am all about this recipe! I will be making this, no doubt! Cant wait.

  8. littleredbus says:

    I thought it sounded weird, but they turned out oh-so-good!!
    Thanks for the recipe

  9. Suzanne says:

    They are actually in the oven right now! I will let you all know how they are…they smell wonderful!!!

  10. Suzanne says:


  11. Luda says:

    These look lovely – in England we call those oats ‘rolled oats’ not oatmeal – that’s much more finely ground. I wonder if the recipe would work well with that too- I might give it a go. Thanks for the recipe.

  12. Anne says:

    I had some super ripe bananas so HAD to try this recipe this morning. I added a little peanut butter because I didn’t quite have 2/3 c. of Nutella and I omitted the nutmeg. I had enough batter for 15 standard-sized muffins and they took about 25 minutes in the oven. They look great, smell great and most importantly, they taste great. Thank you for sharing your recipe!

  13. Jamie says:

    These were a big hit, and a great way to use up all the over-ripe bananas that had been accumulating in my freezer! I reduced the sugar by about a third and I think there’s room to reduce it even a bit more, since the Nutella adds so much yummy sweetness. I made a double batch and I’m glad, since my little boy has been scarfing them down two at a time!

  14. Bella says:

    Hi there, these look yummy, do you know if it’s possible that I bake them in a convectional microwave? Are there any precautions/changes I need to take notice of?

    Thank you!

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