Sometimes you just need a muffin that tastes like dessert but is still made with ingredients you feel good about…and these Strawberry Banana Nutella Muffins totally deliver. They’re soft, fluffy, and packed with juicy strawberries, sweet ripe banana, and a gooey Nutella swirl in every bite. And the best part? They’re gluten-free, dairy-free, and ridiculously easy to make.

Inside of a strawberry banana muffin revealing a gooey Nutella swirl.

This is one of those throw it all in a bowl and bake kind of recipes that just works. You don’t need a mixer, you don’t need fancy equipment, and you don’t need a ton of ingredients to whip these up. The banana keeps them naturally sweet and moist, the applesauce replaces extra oil, and the coconut sugar adds that perfect touch of caramelized sweetness. I also use a gluten-free 1:1 flour blend to keep things dietary friendly. Tall, golden, and bakery-style muffins that rise like a dream and literally no one could say no to!

Soft, moist crumb of a gluten-free strawberry banana muffin up close.

If you’re a fan of banana bread (like me) and have a soft spot for chocolate hazelnut, these muffins are about to become your new favorite thing. They’re soft, fluffy, and naturally sweetened with ripe banana and juicy strawberries, with a thick swirl of chocolate hazelnut spread in every bite. No eggs, no dairy, no refined sugar—just wholesome, plant-based ingredients that taste like dessert but leave you feeling good.

Watch Me Make Strawberry Banana Nutella Muffins

These are the kind of muffins you can meal prep on a Sunday and eat all week long—perfect for breakfast with a smear of coconut yogurt, tossed into a lunchbox, or enjoyed warm with a drizzle of honey. They’re especially perfect in spring and early summer when strawberries are super sweet and juicy.

If you’ve got some ripe bananas on the counter that you don’t know what to do with and a jar of chocolate hazelnut spread calling your name, this is your sign.

Half-eaten muffin showing gooey Nutella center and juicy strawberries

Why You’ll Love These

Naturally Sweetened – Banana, applesauce, and a touch of coconut sugar make these perfectly sweet without needing refined sugar.
Gooey Chocolate Hazelnut Swirl – A full tablespoon of Chocolate Hazelnut Spread on top of each muffin gets swirled right into the batter so you get melty chocolate hazelnut goodness in every bite.
Super Soft and Fluffy – Thanks to the banana, almond milk, and gluten-free flour blend, these bake up with the perfect soft crumb — never dry or crumbly.
Quick to Make – You only need one bowl and about 10 minutes to get these in the oven.
Dietary Friendly - They’re completely gluten free, vegan, and refined sugar free.
Customizable – Swap the chocolate hazelnut spread for your favorite nut butter. You can also change up the fruit depending on the season.

Detail of rich Nutella swirl baked into the top of a strawberry banana muffin.

What You’ll Need

Bananas – Ripe bananas add moisture and natural sweetness.
Coconut Sugar – Unrefined and caramel-y, it pairs perfectly with the Nutella and strawberries.
Applesauce – Helps bind the muffins and adds moisture without eggs.
Gluten-Free 1:1 Flour – Choose a blend with xanthan gum for structure.
Baking Powder + Baking Soda – The combo gives height and lightness.
Almond Milk – Thins the batter and adds moisture.
Vanilla Extract – For depth of flavor.
Strawberries – Fresh, ripe, and chopped small so they disperse evenly.
Chocolate Hazulnut Spread – For that indulgent, gooey swirl. I like using Artisana Naturals because it has no refined sugar or oils, but if you’re a nutella purest feel free to use that!

A stack of fluffy strawberry banana muffins with melty Nutella drizzle.

How To Make Them

Preheat your oven to 425°F and grease a jumbo muffin pan with nonstick spray.
In a large bowl, mash the bananas. Stir in the coconut sugar and applesauce until smooth.
Add the flour, baking powder, baking soda, and salt. Stir to combine, then drizzle in the almond milk and vanilla and mix again until just combined.
Fold in the chopped strawberries.
Scoop the batter into the muffin pan, filling each cup to the top.
Dollop 1 tablespoon of Nutella over each muffin and use a knife or toothpick to swirl it into the batter.
Bake at 425°F for 7 minutes, then (without opening the oven) reduce the heat to 350°F and bake for another 25–30 minutes until a toothpick comes out clean.
Let cool slightly before removing from the pan. Serve warm or at room temp!

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Close-up of a muffin split open to show gooey Nutella center and strawberry pieces

Frequently Asked Questions:

Can I use frozen strawberries?
Yes! Just make sure to thaw them slightly and pat them dry to avoid excess moisture in the batter. Frozen strawberries might bleed more, but the flavor is still amazing.

What’s the texture like?
They’re super soft, moist, and almost cake-like with gooey Nutella pockets throughout. Perfect fresh but even better the next day!

Do these freeze well?
Yes! Let them cool completely, then freeze in a sealed container. Just warm one up for a quick treat when the craving hits.

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