Nutella Banana Muffins

My apartment still smelled like warm bananas when my roommate walked in, eyes widening at the muffin tin on the counter. We had discovered Nutella swirls by accident that afternoon—too impatient to wait for our banana bread to finish, we dolloped chocolate hazelnut spread on top halfway through baking. The result was so incredible that we made these muffins three times that week, each batch disappearing faster than the last.

Last winter, my neighbor texted me at 7 AM begging for the recipe after smelling them baking through our shared wall. I brought over a warm batch, still in the pyrex dish, and watched her eyes close at the first bite. Now we make them together on Sundays, taking turns mashing bananas while our coffee brews.

Ingredients

• 2 large ripe bananas: The browner and spottier, the better—deep banana flavor is nonnegotiable here
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 120 ml vegetable oil: Keeps these muffins incredibly tender for days
• 120 ml plain yogurt: Adds tang and moisture—Greek yogurt works beautifully too
• 1 tsp vanilla extract: Do not skip this, it makes everything taste more like dessert
• 200 g allpurpose flour: Scoop and level carefully, too much flour makes them dense
• 120 g granulated sugar: Just enough sweetness to let the bananas shine
• 1 tsp baking powder: Gives that nice domed top
• ½ tsp baking soda: Works with the acidic yogurt for lift
• ¼ tsp salt: Balances sweetness and enhances flavors
• 120 g Nutella: Microwave for 15 seconds if it is too stiff to swirl easily

Instructions

Preheat your oven to 180°C 350°F:

Line a 12 cup muffin tin with paper liners while the oven warms up

Mash the bananas:

Whisk the bananas with eggs, oil, yogurt, and vanilla until everything is smooth and incorporated

Whisk the dry ingredients:

Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl

Gently fold together:

Add dry ingredients to wet mixture and fold until just combined—some streaks of flour are better than overmixing

Fill the muffin cups:

Divide batter evenly, filling each liner about two thirds full

Add the Nutella swirls:

Drop 1 teaspoon of softened Nutella on each muffin and swirl with a toothpick or skewer

Bake until golden:

Bake for 18 to 22 minutes until a toothpick comes out clean except for melted chocolate

Cool briefly:

Let them sit in the tin for 5 minutes before moving to a wire rack

Save Pin

My daughter now requests these for every classroom party and sleepover, and the recipe card has banana smudges from years of sticky fingers reaching for it while they bake. Something about pulling a warm muffin apart and watching the chocolate stretch makes people pause whatever they are doing.

Make Them Your Own

Chopped hazelnuts folded into the batter add such a lovely crunch that echoes the hazelnuts in the Nutella. Sometimes I toss a handful of chocolate chips into the flour mixture before folding—extra chocolate never hurt anyone.

The Perfect Swirl Technique

I learned the hard way that swirling too aggressively blends the Nutella completely into the batter instead of leaving distinct ribbons. Gently drag your toothpick through once or twice in a circular motion—that marble effect is what makes these look bakery worthy.

Storage and Serving

These stay remarkably moist for three days stored in an airtight container, though they rarely last that long in my house. For that just baked experience, pop one in the microwave for 15 seconds before eating. Cold milk or a hot cappuccino alongside is practically mandatory.

• Wrap individually and freeze for up to three months
• Room temperature Nutella is easiest to work with for swirling
• Very ripe bananas cannot be overstressed for maximum flavor

Save Pin

Whether for a lazy weekend breakfast or an afternoon treat with tea, these muffins have a way of making ordinary moments feel special.

Recipe FAQs

→ How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture. Overripe bananas mash easily and incorporate smoothly into the batter.

→ Can I use natural peanut butter instead of Nutella?

Natural peanut butter works but creates a different flavor profile. For closest results, use another chocolate-hazelnut spread with similar creamy consistency.

→ How should I store these muffins?

Keep in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate up to a week or freeze individually wrapped for up to 3 months.

→ Why is my batter so thick?

Thick batter is normal due to mashed bananas. Avoid adding extra liquid as this affects the final texture. The thickness helps the Nutella swirl stay distinct rather than blending completely.

→ Can I add mix-ins to the batter?

Chopped hazelnuts or chocolate chips complement the Nutella beautifully. Fold about ½ cup into the batter before dividing among muffin cups.

→ How do I know when they're done baking?

Insert a toothpick into the center - it should come out mostly clean except for melted chocolate. The tops should spring back lightly when touched.