Nutella Swirl Banana Muffins

Name: Nutella Swirl Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, melted; 6 ripe bananas, mashed; ½ cup light brown sugar, packed; ¼ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup Nutella

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Nutella Swirl Banana Muffins takes plain banana muffins to the next level by combining a chocolate hazelnut flavor with a tender banana muffin base.

SIMPLE MOIST MUFFINS

Nutella Swirl Banana Muffins are bursting with moistness and the perfect combination of flavors. The rich swirls of Nutella throughout the batter add a tasty surprise with every bite (and they look pretty too!) If you love chocolate covered bananas then these muffins are for you! Whether you’re enjoying them for breakfast, as a snack, or as a dessert, these muffins are going to become a family favorite!

Closely looking down on a Nutella Swirl Banana Muffins.

FREQUENTLY ASKED QUESTIONS:

What’s the point of microwaving the Nutella?

Nutella is thick like peanut butter. Microwaving it a bit helps to thin it out so it’s easier to swirl.

What size bananas should I use?

I try to use a medium-sized banana for this recipe. Make sure they are ripe with no green. Brown spots are good!

What’s the best way to store these muffins?

You will want to keep them at room temperature in an airtight container.

Can these be frozen?

Yes, these muffins are great for up to three months in the freezer.

How do you swirl the Nutella without it just getting completely mixed in?

The key is not to overmix it. Just run the knife quickly through the batter and resist the temptation to just keep going.

How to store leftover muffins?

Let your muffins cool to room temperature and place in a storage container or bag for up to 3-4 days.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

all purpose flour – it’s very important that you do not overmeasure your flour or you will get dry muffins. Do not ever measure directly from the flour bag. You will end up packing in the flour to your measuring cup which will result in too much flour. Pour some flour into a bowl and stir with a fork. Then dip the measuring cup in and scoop (don’t pack) then swipe off any excess with the flat side of a butter knife.
baking soda and baking powder – it might seem weird to use both of these together but it really helps to give a nice rise and evenness while baking. Using both means that you maximize the amount of rising your batter can do in the oven while it’s baking.
unsalted butter – you can use salted butter, just remove 1/4 teaspoon of salt in this recipe.
ripe bananas – you want brown bananas here. Bananas with brown spots will be sweeter. So if you’ve had some going brown on your counter, this is a great recipe to use them in.
brown sugar – brown sugar isn’t like flour, you actually want to pack it into the measuring cup. You could use a brown sugar substitute here if you are concerned about sugar levels.
granulated sugar – just like the brown sugar, you can use a sugar substitute here. I haven’t personally tested it with substitutes but with the amount of reliable sugar substitutes out there for baking, it should be an easy switch.
large eggs – if you have time, let the eggs come to room temperature. This will ensure that they mix into the batter better.
Nutella – you do not have to use brand name Nutella. You can use the store brand. Or you can substitute it with peanut butter if you prefer.

Eggs, all purpose flour, melted buter, salt, nutella, light brown sugar, bananas, vanilla extract, baking soda, baking powder, sugar, and eggs.

HOW TO MAKE NUTELLA SWIRL BANANA MUFFINS

Preheat the oven to 350°F. Place 18 cupcake liners into your cupcake/muffin pan. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt, set it aside.

collage of two photos: cupcake liners added to muffin tin wells; flour mixture in a clear bowl.

In the bowl of a stand mixer (or a bowl and an electric hand mixer), combine the butter, bananas, brown sugar, sugar, eggs, and vanilla. Beat at medium speed for 3 minutes. Gently stir the flour mixture in until just combined. Set aside.

collage of two photos: wet ingredients added to the mixing bowl; flour mixture added to et mixture.

Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. Fill the cupcake liners so they are ¾ full with the muffin mixture. Spoon the warmed Nutella over the batter and swirl them together with a knife.

collage of two photos: banana muffin batter added to cupcake liners in muffin tin; Nutella dropped by the spoon full on top of the banana mudding batter.

Swirl just enough to create a pattern but don’t overdo it. Bake for 15-18 minutes until a toothpick is inserted in the center of the muffins and comes out clean.