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These sweet Gluten Free Banana and Nutella Muffins are the ultimate treat – and the perfect way to use up leftover, ripe bananas. I’ve taken the gluten free banana muffin up a notch with a beautiful swirl of chocolate hazelnut spread. Gluten free and SO easy!
These easy, gluten free banana muffins with Nutella are a great bake for lunchboxes – kids will love helping make them as much as eating them!
Don’t get me wrong, I love a gluten free banana bread for using up blackening bananas in the fruit bowl. But these gluten free muffins take it to the next level!
The soft, banana muffins are swirled with chocolate hazelnut spread before baking. You can even add a gooey Nutella filling if you want extra chocolate!
This is a simple ‘all-in-one’, one-bowl cake recipe which you can mix up in just a couple of minutes.
Perfect for fans of my gluten free banana flapjack, my easy chocolate chip muffins or my classic gluten free banana bread recipes.
Ingredients
There’s a printable recipe card for this gluten free banana Nutella muffins below below. But for the shopping list here are the main ingredients you’ll need.
- Bananas: You want these to be very ripe – bright yellow with a few brown spots is perfect. If they’re too black, it may result in a sweeter, moister cake batter.
- Plain Gluten Free Flour: Any gluten free plain flour blend will work. You can also substitute this for rice flour, if you prefer.
- Xanthan Gum: You can omit this if your recipe already contains it.
- Baking Powder: Make sure you use a gluten free baking powder, as some products contain wheat or have a ‘may contain’ warning.
- Butter: Swap this for a dairy free margarine for a gluten free, dairy free banana muffins instead.
- Caster Sugar: Or baker’s sugar in the US.
- Eggs: I use 2 large UK eggs which equates to 2 XL eggs in the US.
- Vanilla Extract
- Nutella: Or your favourite chocolate hazelnut spread. Use a dairy free one if needed.
How to Make Gluten Free Banana Nutella Muffins
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free banana and Nutella muffins are to make.
Preheat the oven to 180’C / 160’C Fan / Gas 4. Line a 12-hole muffin tin with 12 paper muffin cases and set aside.
Peel the bananas and add to a small bowl. Using a fork, mash them until they are completely mushy – you can leave a couple of small lumps if you like.
In another bowl, mix the plain gluten free flour, xanthan gum and baking powder together. Set to one side.
In a large mixing bowl, add the butter and sugar and beat together until creamed.
Next add the mashed bananas, eggs, vanilla extract and flour mix. Beat again with an electric mixer until fully combined.
Spoon the Nutella into the mixture and, using a wooden spoon or spatula, stir until it swirls through the cake batter. Be careful not to over-mix or you will lose the swirl effect!
Divide the mixture evenly between the cake cases (they should be fairly full).
Bake the muffins in the pre-heated oven for 25-30 minutes until well risen and golden on top. Remove from the oven and place on a cooling rack to cool before eating.
To make Nutella-stuffed banana muffins
If you want, you can also make Nutella Stuffed Banana Muffins. To do this, add 1-2 teaspoons of cake batter to each muffin case, so the bottom is completely covered.
Add a teaspoon of Nutella in the centre of each, then fill the cases with the rest of the batter, covering the Nutella up. Then bake as above.
Storing and Freezing
Once baked and cooled completely, these gluten free banana and Nutella muffins will keep in an airtight container for 3-5 days.
You can also freeze them. Simply defrost at room temperature before eating – I find this a great way to make sure excess gluten free cakes don’t go to waste!
Frequently Asked Questions
Here are some FAQs about these easy banana Nutella muffins. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, Nutella is gluten free! Most chocolate hazelnut spreads are, but it’s always worth double checking the ingredients and looking for ‘may contain’ warnings.
With a few simple swaps you can easily make these muffins dairy free too. Just use a dairy free margarine (such as Stork) and pick a dairy free chocolate hazelnut spread. You can usually find these in the free from aisle.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Banana Nutella Muffins
Ingredients
- 3 medium ripe bananas
- 250 g plain gluten free flour, see notes for substitutions
- 1/2 tsp xanthan gum
- 3 tsp baking powder
- 125 g unsalted butter, softened
- 125 g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 100 g Nutella, or chocolate hazelnut spread of choice
Instructions
- Preheat the oven to 180’C / 160’C Fan / Gas 4. Line a 12-hole muffin tin with 12 paper muffin cases and set aside.
- Peel the bananas and add to a small bowl. Using a fork, mash them until they are completely mushy – you can leave a couple of small lumps if you like.
- In another bowl, mix the plain gluten free flour, xanthan gum and baking powder together. Set to one side.
- In a large mixing bowl, add the butter and sugar and beat together until creamed.
- Next add the mashed bananas, eggs, vanilla extract and flour mix. Beat again with an electric mixer until fully combined.
- Spoon the Nutella into the mixture and, using a wooden spoon or spatula, stir until it swirls through the cake batter. Be careful not to over-mix or you will lose the swirl effect!
- Spoon the mixture evenly between the cake cases (they should be fairly full). Or follow the steps below to create a gooey Nutella centre.
To add a Nutella Centre
- Add 1-2 teaspoons of cake batter to each muffin case, so the bottom is completely covered. Add a teaspoon of Nutella in the centre of each, then fill the cases with the rest of the batter, covering the Nutella up.
- Bake the muffins in the pre-heated oven for 25-30 minutes until well risen and golden on top. Remove from the oven and place on a cooling rack to cool before eating.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Flour Swaps: To make with gluten free self raising flour, use 250g self-raising flour, 1 tsp baking powder, and omit the xanthan gum. To make with rice flour simply use 250g gluten free rice flour instead of gluten free plain flour.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these gluten free muffins should look at each stage.
- Storing and Freezing: These muffins will keep for 3-5 days in an airtight container. You can also freeze them.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Banana and Nutella Muffins!
Nutrition
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Hi can you substitute or leave out the caster sugar, seems with the banana it will be sweet enough. Would you need more flour if you leave it out?
Brilliant muffins, so moist & yummy will definitely make again 😍