Gluten-Free Banana Muffin Recipe with Nutella Swirl

These sweet Gluten Free Banana and Nutella Muffins are the perfect treat and a great way to use up ripe bananas. This gluten-free banana muffin recipe is elevated with a swirl of chocolate-hazelnut spread, making soft, moist muffins that are simple to prepare and irresistible to eat.

These easy, gluten free banana muffins with Nutella are ideal for lunchboxes and picnics — children will enjoy helping to make them as much as eating them.

While gluten free banana bread is always a great option for very ripe bananas, these muffins offer a slightly different, more portable treat. The banana batter is gently swirled with your favourite chocolate-hazelnut spread before baking for a lovely marbled effect. If you prefer extra chocolate, you can also make them with a gooey Nutella centre.

This is a simple all-in-one, one-bowl cake-style muffin recipe that comes together in minutes and bakes in around half an hour. It’s perfect if you enjoy other bakes like banana flapjacks, chocolate chip muffins or classic gluten free banana bread.

Ingredients

Below is a concise shopping list of the main ingredients you’ll need for these gluten free banana Nutella muffins.

• Bananas: Very ripe is best — yellow with brown spots. Overripe bananas will make the batter sweeter and moister.
• Plain Gluten Free Flour: Any gluten free plain flour blend works. You can substitute rice flour if preferred.
• Xanthan Gum: Omit if your flour blend already contains it.
• Baking Powder: Use a gluten free baking powder if you need to avoid gluten traces.
• Butter: Use dairy-free margarine to make these dairy free as well as gluten free.
• Caster Sugar: Or baker’s sugar if you’re in the US.
• Eggs: Two large eggs (UK large / US XL equivalent).
• Vanilla Extract.
• Nutella: Or any chocolate-hazelnut spread; choose a dairy-free version if you need a dairy-free bake.

How to Make Gluten Free Banana Nutella Muffins

Follow these straightforward steps to prepare the muffins. A printable recipe card with precise weights and timings is included below in the original recipe container.

Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Line a 12-hole muffin tin with paper cases.

Peel and mash the bananas in a small bowl until mostly smooth — a few small lumps are fine. In a separate bowl, whisk together the gluten free plain flour, xanthan gum and baking powder and set aside.

Cream the softened butter and caster sugar in a large mixing bowl until light and fluffy. Add the mashed bananas, eggs and vanilla extract, then fold in the dry ingredients and beat until just combined.

Spoon in the Nutella and gently stir with a spatula or wooden spoon to create swirls. Avoid over-mixing to preserve the marbled appearance.

Divide the batter evenly among the lined muffin cases so they’re fairly full. Bake for 25–30 minutes, until the muffins are risen and golden. Transfer to a cooling rack and cool before serving.

To make Nutella-stuffed banana muffins

For a gooey centre, add 1–2 teaspoons of batter to each case to cover the base, place a teaspoon of Nutella in the centre, then top with the remaining batter so the Nutella is sealed inside. Bake as above.

Storing and Freezing

Once completely cooled, store the muffins in an airtight container at room temperature for 3–5 days. They also freeze well — defrost at room temperature before serving. Freezing is a handy way to avoid waste and keep a quick snack on hand.

Frequently Asked Questions

Here are answers to common questions about these banana Nutella muffins.

If you try this recipe, please share your results on social media or in the community where it was posted — feedback and reviews help others find and enjoy the recipe.