Banana Nutella Swirl Muffins

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Banana Nutella Muffins are fluffy banana muffins with a luscious Nutella swirl.  They come together in minutes with just one bowl, and also include gluten free instructions!

banana nutella muffins on a white marble server

**This recipe was originally published in April 2013.  The photos, text and recipe have been updated.

It’s hard to believe that I’d never tried Nutella before I made these Banana Nutella Muffins years ago, but it’s true.  My mom never bought it, and once I started shopping for myself I figured I should steer clear of it because it looked like trouble.  

Delicious trouble.

To this day, I don’t buy Nutella unless I’m planning to make these muffins or my No Bake Nutella Cookies, because I have no willpower around it.  

Cookie and muffins are a happy medium. šŸ™‚

banana nutella muffins stacked up on a marble server

Why you’ll love these muffins:

  • They’re soft and fluffy
  • They’re healthier with whole grains, no refined sugar and minimal oil
  • You only need one bowl
  • They’re a great way to use those overripe bananas that are always on the counter
  • Nutella is involved (I state the obvious)

Banana Nutella Muffins ingredients

The ingredient list for these muffins is fairly short.  If you don’t have whole wheat white flour on hand, see the notes below for substitutions.

Here’s what you’ll need:

  • Bananas
  • Eggs
  • Coconut sugar
  • Oil (your favorite)
  • Milk (your favorite)
  • Vanilla extract
  • Whole wheat white flour
  • Baking powder
  • Baking soda
  • Nutella

angled overhead shot of banana nutella muffins with paper liner removed

How to make Nutella Banana Swirl Muffins

These dreamy Banana Nutella Muffins come together in minutes with just one bowl.  They’re so easy to make that you may find yourself making them again and again.

Prepare the muffins:

banana nutella muffins wet ingredients before and after whisking

  • Mash the bananas in a large bowl
  • Add the sugar, eggs, oil, milk and vanilla, and whisk well to combine.

banana nutella muffins dry ingredients and finished batter

  • Add the flour to the wet ingredients and sprinkle the baking powder, baking soda and salt over the flour, then stir just until incorporated.

banana nutella swirl muffins before and after baking

  • Divide the batter evenly between the (12) muffin cups.
  • Heat the Nutella in a heatproof bowl for 20-40 seconds or until softened.  Place a heaping teaspoon of Nutella over the top of each muffin, and swirl into the batter well with a toothpick.
  • Bake the muffins at 350 degrees for about 20 minutes or until the top springs back when gently pressed.
  • Cool the muffins in the pan for 10 minutes, then remove from pan and cool completely.

How to make these muffins gluten free

I’ve cut my gluten intake significantly the past several years, so I developed a gluten free banana muffin recipe which worked out very well here

My Flourless Banana Muffins are made with oat flour or rolled oats, and are soft, fluffy and made in one bowl.  Simply prepare the muffins as directed, adding the Nutella swirl as outlined in the recipe below.

The Banana Nutella Muffins in all of the photographs happen to be gluten free. šŸ™‚

banana nutella swirl muffins cooling on wire rack

What can I use in place of Nutella?

When I developed this recipe years ago, Nutella was the only chocolate hazelnut spread on the market that I knew of.  I contains a lot of sugar, so I decided to try these muffins with a healthier alternative.

I used Justin’s Chocolate Hazelnut Almond Butter Spread for these muffins, which tasted even better in my opinion.  I have not been paid to promote this product, I simply love it because it contains less sugar and is minimally processed.

There are also vegan chocolate hazelnut spreads on the market, and while I haven’t tried them, I’m fairly certain they would work as well.

Recipe notes/substitutions

  • The whole wheat white flour may substituted with the same amount of all purpose flour, or half whole wheat flour and half all purpose flour.
  • These Nutella Banana Swirl Muffins may be made dairy free by using dairy free milk and Vegan chocolate hazelnut spread.
  • I used Justin’s Chocolate Hazelnut Almond Butter Spread as it contains less sugar and preservatives.
  • Store the muffins in an air tight container at room temperature for up to 3 days.

banana nutella muffins cut in half with Nutella spread

More muffin recipes you’ll love:

Blueberry muffins

Healthy pumpkin muffins

Chocolate zucchini muffins

Morning glory muffins by King Arthur Flour

Strawberry banana muffins

Banana Nutella Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Banana Nutella Muffins are fluffy banana muffins with a luscious Nutella swirl.Ā  They come together in minutes with just one bowl, and also include gluten free instructions!

Nutella Banana Swirl Muffins stacked up on a marble server

Ingredients

  • 2-3 large bananas (1 cup mashed)
  • 2 eggs
  • 3/4 cup coconut sugar
  • 1/3 cup oil (your favorite)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened almond milk (or your favorite)
  • 1 3/4 cup whole wheat white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup Nutella

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
  2. Place the bananas in a large bowl and mash with a fork. Add the eggs, sugar, oil, milk and vanilla, and whisk well until combined.
  3. Add the flour to the wet ingredients, then sprinkle the baking powder, baking soda and salt over the flour. Stir gently until the dry ingredients are incorporated into the wet ingredients.
  4. Divide the batter evenly between the muffin cups. Heat the Nutella in the microwave for about 20-40 seconds until softened. Place a heaping teaspoon of the Nutella on top of the batter and swirl well with a toothpick.
  5. Bake in the middle rack of the oven for 15-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!

Notes

    • Make these muffins gluten free by using my Flourless Banana Muffin recipe!
    • These muffins may be made dairy free by using dairy free milk and Vegan chocolate hazelnut spread.
    • I used Justin's Chocolate Hazelnut Almond Butter Spread as it contains less sugar and preservatives.
    • Store the muffins in an air tight container at room temperature for up to 3 days.
    • The Nutella swirl was inspired by The Novice Chef.

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 223mgCarbohydrates: 35gFiber: 2gSugar: 19gProtein: 4g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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