Banana Nutella Swirl Muffins
Banana Nutella Muffins are fluffy, whole grain banana muffins with a luscious Nutella swirl. They’re easy to make and completely irresistible!
I finally did it — I tried Nutella! I can see why I tried to stay away from it for so long, because it’s so good. I decided to make a promise with myself to just use it as an ingredient and not eat it right out of the jar, because me, Nutella, and a spoon would be really bad.
These Banana Nutella Muffins are the perfect way for me to get my Nutella fix without going overboard.
These muffins are a breakfast that makes you feel like you’re eating cake, and there’s absolutely nothing wrong with that since you have no reason to feel guilty eating these at all!
This banana nutella muffin recipe was adapted from my banana bread, but they were completely inspired by the Nutella Banana Swirled Muffins that I spotted on The Novice Chef blog weeks ago. Those muffins were gorgeous, and I knew that was going to be my first recipe using Nutella.
The Nutella was kind of hard to swirl around because it’s thick, but it can be done. Just swirl the Nutella with a toothpick and try to keep the swirl on the top.
I messed up the first few by over-swirling the Nutella and it sank to the middle. It did make for a nice bite in the middle of the muffin, but the swirls look so divine on top of this beautiful, golden banana muffin, that we want them to stay there!
These banana nutella muffins aren’t dense and heavy, they’re fluffy and light, and almost spongy like sponge cake.
They get they’re moisture mostly from buttermilk and banana, and they only have a small amount of canola oil.
They’re like healthy cake! 🙂
I normally make my muffins with whole wheat white flour to add some nutrition while still keeping the muffins light in texture. You can certainly use all purpose flour instead of the whole wheat, but then the “whole grain” part of this recipe goes away!
I love getting in whole grains wherever I can, but that’s completely up to you!
I’m looking forward to using Nutella again VERY soon. It’s burning a hole in my pantry shelf….literally!
As long as the spoons stay in the drawer and I stay away from it, I’ll be ok. I have some will power, and if that’s not enough, there’s always the gym.
I guess I can always make some more banana nutella muffins right? 🙂
More muffin recipes you’ll love:
Morning glory muffins by King Arthur Flour
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup coconut sugar
- 2 eggs
- 1/3 cup canola oil
- 1 cup mashed banana (about 3 medium bananas)
- 1 teaspoon pure vanilla extract
- 3/4 cup low fat buttermilk
- 1/2 cup Nutella
- Preheat the oven to 400 degrees. Line a muffin pan with paper liners or spray the cups with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the sugar, eggs and oil until frothy. Whisk in the mashed banana, buttermilk and vanilla.
- Add the flour mixture into the banana mixture until just combined, being careful not to over mix.
- Divide the batter evenly between the muffin cups. Place about a teaspoon or so of Nutella on top of the the batter in each muffin cup, and swirl lightly with a toothpick. Try not to mix the Nutella into the batter so that the swirls are nice, dark, and chocolatey!
- 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. Cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan, and cool completely on the wire racks. Enjoy!
- Store the muffins in an air tight container at room temperature.
- Recipe inspired by Banana Nutella Swirl Muffins from Novice Chef.
Serving Size:1 muffin
Amount Per Serving: Calories: 250 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 32mg Sodium: 247mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 4g