Nutella Swirled Banana Muffins are moist banana muffins with swirls of chocolate hazelnut spread in every scrumptious bite!
Go Bananas for a Breakfast Muffin!
Moist banana muffins with lots of Nutella swirled throughout. The combo is incredible! These Nutella Swirled Banana Muffins make a sweet, delicious breakfast and would be pretty special to bake and take to friends or serve at a celebration. Share the muffin love!
What to Bake with Nutella?
Last week, I did a much needed clean out of our pantry and found 5 jars of unopened Nutella. You would have thought I was stocking it for a crisis of some sort. And maybe I was…because it would be a crisis if we ran out of Nutella, wouldn’t it now?!
I bake with Nutella a lot (check out my favorite Nutella recipes), so every time it’s on sale or I might even suspect that we’re running low, I buy a jar. And now we have 5 full jars to enjoy! Oh my! It’s so rich and chocolatey and it adds the dreamiest flavor to baked goods.
The first thing I thought to bake with my surplus of Nutella was my Nutella Swirled Banana Bread recipe. It’s to die for! Ooh, or Nutella Swirled Pumpkin Cake Bars! But since it was early in the morning and since bread bakes for over an hour, I thought it would be great to try baking the recipe into muffins so we could eat them for breakfast.
Smells SO Good
As the muffins were baking, the boys kept asking, “what’s that yummy smell?”! The house smelled irresistible. That familiar smell of banana bread baking with a hint of hazelnut and chocolate filled the house and as soon as I pulled them from the oven, the boys came running to the kitchen.
They turned out so pretty and since I was 100% confident they would taste amazing, I made the boys wait a bit a longer so I could quickly photograph them to share the yumminess with y’all here on the blog. If you’re looking for more banana chocolate goodness, my chocolate chip banana muffins are so tasty too!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Unsalted butter: adds richness, tenderness and flavor. Since it’s melted, it also makes mixing easier (no creaming step). It helps create that dense, moist muffin texture instead of a fluffy cake.
- Granulated sugar: provides sweetness, of course, but also helps with tenderness by breaking down the gluten structure.
- Large eggs: helps bind the ingredients together, adds structure, and helps the muffins rise a little as they bake.
- Pure vanilla extract: flavor enhancer that makes everything taste more rounded and cozy.
- All-purpose flour: provides structure and balances the wet ingredients nicely.
- Baking soda: leavener that works with the acid in the bananas to give a gentle rise. It’s key for the soft, muffin-y texture.
- Bananas (overripe): Check my ripeness guide! They add sweetness, flavor, and natural moisture. Overripe is crucial because they have better flavor and mash-ability.
- Nutella (chocolate hazelnut spread): adds pockets of gooey chocolate-hazelnut. Also makes them look extra pretty when swirled.
Supplies:
How to Make Nutella Swirled Banana Muffins
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly.
- Whisk in the sugar.
- Then whisk in the eggs and vanilla.
- Stir in the flour and baking soda.
- Fold in the mashed bananas until just combined.
- Fill each muffin cup halfway with some batter. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or other small utensil to gently swirl the Nutella through the batter in each muffin cup.
- Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the Nutella through the top half of the muffin batter.
- Cut the remaining overripe banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Storage
Store muffins in an airtight container on the counter for up to 3 days, or in the refrigerator for up to a week.
Enjoy leftover muffins at room temperature or reheat for 15-20 seconds in the microwave to warm throughout.
To freeze the muffins, let cool completely and then wrap each muffin tightly in plastic wrap before placing in a freeze-safe plastic bag or container to store in the freezer for up to 3 months. Thaw loosely covered at room temperature for a few hours before enjoying.
Pro tip: If you know you’ll be grabbing them for busy mornings or snacks, freeze individually so they’re easy to pull out one at a time.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
If you make my Nutella Swirled Banana Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Nutella Swirled Banana Muffins
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12
- Category: Breakfast
Description
Nutella Swirled Banana Muffins are moist banana muffins with swirls of chocolate hazelnut spread in every scrumptious bite!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 overripe bananas, mashed (about 1–1/2 cups)
- 1/2 cup Nutella chocolate hazelnut spread
- 1 ripe banana, for garnishing
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- Fill each muffin cup halfway with some batter. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or other small utensil to gently swirl the Nutella through the batter in each muffin cup.
- Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the Nutella through the top half of the muffin batter.
- Cut the remaining overripe banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
My family loved this recipe – in fact my husband says these are the best muffins I’ve ever made, and that’s truly a compliment as I am a great baker and am always making things for my family.
My only tweaks – added 1 cup chocolate chips to the batter along with a dash of cinnamon, omitted the banana slice on top of them and I sprinkled the tops with raw sugar before baking them (I pretty much do that with any non-streusel-topped muffins). So amazing!
Hi, Kathy! What a compliment! Thank you for sharing your modifications — that sounds delicious. I’m so glad y’all enjoyed them!
My daughter and I baked these muffins yesterday. 👩🏻🍳👩🏻🍳😋 Delicious! The crunchy topping was unexpected, yum!
I’m wondering if baking this same recipe in a loaf pan shape tastes different?
What non-stick cooking spray do you like to use for baking?
Hi Susan! I’m so happy to hear you and your daughter baked and enjoyed them so much! I actually have a recipe fro Nutella Swirled Banana Bread here on the blog: https://thebakermama.com/recipes/nutella-swirled-banana-bread/. As far as non-stick cooking spray, I use the Canola non-stick cooking spray for baking. Hope this helps. Enjoy!
I made these muffins today and they turned out awesome!! Thanks for the easy recipe 😊
Yay! So happy to hear, Sanjana! Enjoy them!
These are truly amazing. They don’t last long here! I want to make ahead of time for house guests. Do you know if they’d freeze and thaw well without changing texture?
Hi Cheryl! Yay, so happy to hear! They’re a fave in our house too! Yes, they freeze great. I recommend wrapping them individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies. To defrost, let set at room temperature, uncovered, so they don’t absorb too much of the moisture from the defrost. Continue to enjoy! 🙂
Can you leave out the oats as I don’t have any ?
Hi! There are no oats in this recipe for Nutella Swirled Banana Muffins. Were you referring to another recipe?
Made them… Loved them… Perfect midnight snack on a cold winter day! The fresh aroma from the oven just filled the house… Thank you so much for the wonderful recipe ❤️????
Hi! I’d like to try and bake these soon. Would it be okay to add some milk and decrease the amount of butter? I’m new to baking and all the recipes I’ve made so far used milk and I was just wondering why this one doesn’t need any. Thanks!
Hi Shade! Milk is added for moisture and since this recipe has butter and lots of banana in it, the milk wasn’t necessary. They turn out very moist without it. You could certainly try substituting some of the butter with milk, but I couldn’t say for sure how much until I tested it. Hope they turn out great if you do try substituting in some milk or baking the recipe as is. Enjoy!
I have a desperate urge to make these like, NOW lol. How important is it to have overripe bananas? I would like to buy bananas fresh from the supermarket so I don’t have enough time for them to become overripe.. thank you! 🙂
The riper the bananas, the more banana flavor will come through in the muffins. Riper bananas also give the muffins more sweetness and blend well into the batter making the muffins bake up soft and moist in texture. You can certainly use yellow bananas, but I would not recommend using green bananas. Hope this helps. Enjoy!
Made a batch of these and they turned out great; I would say more toward cupcakes than muffins – quite sweet and a light, crumbly texture 🙂
I did find I had to add a splash of milk to free up the mixture.
8/10, would bake again!
Just made these for family and friends and we all loved em!!! Gonna try this recipe in a loaf pan!
38 weeks pregnant and in crazy nesting mode currently! Made these yesterday in my mini muffin pan and they came out perfectly! Thank you so much! Definitely making these again!
Love it, Ash! Best wishes with your new baby! 🙂
My son had to bring food for a picnic at school and in a hurry we chose these muffins this morning. He helped me with the recipe, which was quick and easy and they came out delicious! He said ours were the first plate to empty at the picnic, and all the other kids loved them! I used a little more nutella than in the recipe and ended up with 24 smaller sized muffins, perfect:) They were super tasty straight out of the oven this morning, but I actually thought they were even tastier a few hours later. Will definitely make again, thank you!
These were incredible!! I made them last night and they filled the whole house. I used 5 smallish bananas since that’s what equaled 1.5 cups and brown sugar instead of white. I even had half a cup of batter left over so I was able to make a few more muffins in the second batch. Brought them to work and everyone LOVED them! The nutella filling and swirl is just to die for. So moist and delicious. Thanks for the great recipe!
I stumbled upon your blog looking for a recipe for Nutella muffins for my daughter’s 15th birthday tomorrow (she is the world’s biggest Nutella fan). This recipe looked good so I tried it, and now here I am, at 12:47 in the morning, eating one fresh out of the oven because I couldn’t wait the remaining five hours till the rest of the family will wake up and eat the rest. 🙂 They are AMAZING. Thanks for sharing. I can already tell this will become a family favorite!
I made them yesterday and they were to die for! Like all your recipes…
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