Banana Nutella Swirl Muffins
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Banana Nutella Swirl Muffins are a delightfully moist and sweet banana muffin with a rich chocolatey Nutella swirl on top. All you need is one bowl and 20 minutes to get these in the oven!
Still have ripe bananas to use up? Try my Banana Crumb Cake, Double Chocolate Banana Bread, and Banana Ginger Bread Loaf!
Table of Contents
Quick and Easy Banana Muffins with Nutella
When the pandemic-that-shall-not-be-named forced us all to spend some extended quality time at home last year, many people saw it as the perfect opportunity to master making sourdough bread from scratch.
I, on the other hand, found it difficult enough to keep my own children fed, let alone a hungry sourdough starter.
I did, however, find myself baking more, partly to give us something to do, and partly for the simple joy and comfort of pulling a warm, sweet-smelling something from the oven.
We stuck mostly to easy baking recipes for kids, and quick breads and muffins were at the top of the list.
We absolutely love our easy pumpkin bread and sour cream banana bread, but after a few (dozen) loaves, it was time to switch things up a bit.
Enter these Banana Nutella Muffins. They have all of the ease of banana bread, but with a delightful chocolatey nutella swirl to make them feel extra special.
These are perfect if you’re craving something sweet for breakfast or an afternoon snack. They also make a GREAT easy project to pass the time with the kiddos!
Ingredients in Banana Muffins
This recipe starts with my go-to for classic moist banana muffins. Here’s what you’ll need:
- 3 very ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup nutella, or other chocolate hazelnut spread
How to Make Banana Nutella Muffins
- Preheat oven to 350°F. Line muffin pans with liners OR use these awesome silicone liners.
- In a large bowl, mash the bananas, then whisk in the sugars and egg until combined. Whisk in the butter and vanilla extract.
- Sprinkle the flour, baking soda, baking powder, and salt on top, giving the powdery ingredients a quick whisk before gently stirring them into the banana mixture until no white streaks remain.
- Use an ice cream scoop or spoon to scoop the batter into each muffin liner, filling it about 2/3 of the way full.
- Add a dollop of chocolate spread over each muffin batter and use a toothpick to swirl into the batter. Bake for 19-23 minutes.
Tips for Perfect Banana Muffins
- Like with all my quick bread and muffin recipes, do not over mix! Once the flour comes into play, use a wooden spoon or spatula to gently bring the batter together.
- Microwave the nutella for 15-20 seconds to make it easier to swirl. My nutella comes out of the jar pretty stiff, but giving it a quick zap in the microwave made it much easier to get those lovely swirly muffins.
- This recipe makes about 13 muffins. I know, I know, obnoxious. Here’s the thing: you can use all the batter for 12 muffins, but they might overflow a bit. They’ll still be delicious, but they won’t necessarily have those neatly domed tops. Instead of doing that, I recommend either:
- Using silicone muffin cups, which don’t require a muffin tin and are therefore less obnoxious to have an odd number.
- OR using 12 of these parchment paper liners, whose tall sides can hold more batter.
How to Store Muffins
These muffins will keep well for several days. If you’re planning to eat them within 24 hours, simply leave them on a wire rack and cover with a paper towel.
If you want the muffins to last for a few days, place a paper towel in the bottom of a container, add the muffins, then put another paper towel on top before sealing the container.
The paper towel will help soak up any excess moisture and prevent the tops from getting too sticky.
More Muffin Recipes to Try
- Healthy Pumpkin Muffins– These beauties are made in the blender! Doesn’t get any easier than that!
- Apple Cinnamon Muffins– A classic, and so comforting!
- Lemon Raspberry Poppyseed Muffins– These are my favorite muffins for spring! They have a beautiful surprise dollop of raspberry jam.
- Blueberry Oatmeal Muffins– A heartier and slightly healthier take on the classic blueberry muffin.
- Citrusy Zucchini Muffins– These bright lemony muffins are perfect for using up extra zucchini!
Banana Nutella Swirl Muffins
Ingredients
- 3 large very ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup nutella (or other chocolate hazelnut spread)
Instructions
- Preheat oven to 350°F. Line muffin pans with 13 paper or silicone liners. *SEE NOTE*
- In a large bowl, mash the bananas, then whisk in the sugars and egg until combined. Whisk in the butter and vanilla extract.
- Sprinkle the flour, baking soda, baking powder, and salt on top, giving the powders dry ingredients a quick whisk before gently stirring them into the banana mixture until no white streaks remain.
- Use an ice cream scoop or spoon to scoop the batter into each muffin liner, filling it about 2/3 of the way full.
- Warm the nutella in the microwave for about 15 seconds to make it easier to swirl. Add a dollop of chocolate spread over each muffin batter. Use a toothpick to swirl into the batter.
- Bake muffins for 19-23 minutes, or until a toothpick inserted in the center comes out clean.
- Remove to a wire rack and serve warm or cool completely before storing. Muffins can be stored in an airtight container with paper towels on the bottom and top of the muffins.
Notes
- Note: I know 13 is sort of an obnoxious amount. However, if you use all the batter in 12 liners, they tend to be big overflowing muffins. If you don’t mind that, go for it! Otherwise, make the extra muffin or discard leftover batter. You could also use these parchment paper liners, which can hold more batter because of their tall sides.
Hi!
Making now .
I like your sense of humor -“obnoxious amount.” Hahahaha!
I have one of those “fat “muffin trays. See if that does the trick.
I’m glad someone appreciates it! Ha! I hope you loved the muffins!
My daughter makes these and they are the best homemade muffins I have ever had!! Usually homemade ones are dry, but not these. Yummie!!!