Banana Nutella Swirl Muffins
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!
**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.
To this day, I don’t buy Nutella unless I’m planning to make these muffins or my Nutella Cookies, because I have no willpower around it.
Cookie and muffins are a happy medium. 🙂
Why you’ll love this recipe:
- These banana Nutella muffins are soft and fluffy, with the goodness of whole grains, no refined sugar and minimal oil.
- This is an easy recipe with minimal prep and it comes together in just one bowl.
- They’re a great way to use those overripe bananas that are always on the counter
Recipe 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
How to make this recipe
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:
- Mash the bananas in a large bowl
- Add the sugar, eggs, oil, milk and vanilla, and whisk well to combine.
- Add the flour to the wet ingredients and sprinkle the baking powder, baking soda and salt over the flour, then stir just until incorporated.
- 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.
FAQs
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. 🙂
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
- 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.
More muffin recipes you’ll love:
- Blueberry muffins
- Healthy pumpkin muffins
- Chocolate zucchini muffins
- Morning glory muffins by King Arthur Flour
- Strawberry banana muffins
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Banana Nutella Muffins
Ingredients
- 3 medium bananas 1 cup mashed
- 2 large 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
- Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
- 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.
- 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.
- 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.
- 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, 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
11 Comments on “Banana Nutella Swirl Muffins”
I thought so too, which is why I had to copy that swirl ASAP!
Is it irrational of me for being upset at you for not trying Nutella sooner? Because A. it’s FREAKING AMAZING! (but you see that now) and B. I would’ve gotten to see/eat this recipe so much sooner! It sounds so soso tasty.
You just made me laugh out loud! No, it’s not irrational….I was irrational! In my defense, you’ll be seeing a LOT more Nutella around here. I’ll be making up for lost time.
This looks lovely! Nutella in anything is amazing.
Thank you! I’ll be using a lot more Nutella down the road!
I love anything with a swirl and even better if it’s nutella! I can’t buy it that often though … otherwise I find myself swirling it into my otherwise healthy oatmeal for breakfast on a regular basis … no good lol
Swirls just make eating more fun. Nutella will officially be a pantry staple for me now!
Totally agreed that Nutella is addicting! I’ve been buying this dark chocolate hazelnut butter from Whole Foods that is pretty addicting too, but it’s a dairy free alternative. I think I need to make these muffins with it!
That spread sounds amazing and I love that it’s a good dairy free alternative!
Banana and Nutella is one of my favourite combos! Unfortunately, my husband also has no self-control around Nutella so I don’t buy it anymore – it disappears way too quick. I need to make these when he’s not at home!
Mine too, and I rarely buy Nutella because my boys and I have no self control. I stash it just for a few recipes that I’ve earmarked and that’s it!