Nutella Banana Swirl Muffins

Prep 10 mins
Cook 15 mins
Total 25 mins

Nutella Banana Swirl Muffins: these classically delicious banana muffins are swirled with chocolate Nutella to create the ultimate sweet breakfast treat!

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

Jorge likes bananas as much as I like sugary kid cereal, glittery eyeshadow, Friends reruns and shoe sales — all combined.

No seriously, that is how much he loves bananas.

So making these Nutella Banana Swirl Muffins was a no brainer. Bananas for him — Nutella for me.

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

When we first met, Jorge was having a party at his apartment and he ate a banana while drinking a beer.

I have no idea if he remembers this, but it firmly stuck in my mind as one of the weirdest combinations I had ever seen.

However a few weeks later, he topped the Banana & Beer special when he had his spaghetti with a side of banana.

And yes, a side of banana is the correct term. He actually put the banana on the side of his plate — almost right on top of his spaghetti.

He then proceeded to eat bites of the banana in-between bites of spaghetti. It was horrifying.

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

So it should come as no surprise, that bananas are a constant thing in our house.

Usually they are always eaten before they become overripe, but since Jorge travels a lot for work, sometimes the bananas go bad.

Or is it really that they go better? Since you can make yummy things with them.

Like these Coconut Banana Crunch Muffins and Banana Chocolate Chip Pancakes?

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

Jorge got home on Friday from a work trip and I had a bunch of bananas that were way more brown than yellow.

And that could only mean one thing, Banana Dream Cake or Nutella Banana Swirl Muffins.

Since Jorge and I didn’t need a whole big layer cake just for ourselves, the muffins won this round.

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

These Nutella Banana Swirl Muffins are one of my absolute favorite ways to use up overripe bananas.

Obviously they are tasty (hello, banana + Nutella = match made in heaven), but they also can be whipped up in under 30 minutes from start to finish.

Total win-win in my book.

Update: I have been making these banana muffins for over 5 years now and they are still my families favorite muffins.

In the past 5 years, we had our twins, Ellie and Lyla. If it’s possible, they are even bigger fans of these muffins than we are!

But how could we not all love them? They have nutella on top. Let’s just call them what they are..breakfast cupcakes!

This post was updated on April 19th 2018 to include new photos and a video. I hope your family are still enjoying these muffins as much as we are!

Yield: 18 muffins

Nutella Banana Swirl Muffins Recipe

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #Nutella #Banana #Muffins

Nutella Banana Swirl Muffins: these classically delicious banana muffins are swirled with chocolate Nutella to create the ultimate sweet breakfast treat!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 medium over-ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup nutella

Instructions

  1. Preheat oven to 350°F. Line muffin pan with liners.
  2. In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
  3. In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.
  4. Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
  5. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  6. Serve warm or store in an airtight container until ready to serve.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 167mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 3g

Want to Save This Recipe?

Nutella Banana Swirl Muffins: you just need one-bowl and 30 minutes to make these ultimate banana muffins! #NutellaBananSwirlMuffins #NutellaBananaMuffins #Nutella #Banana #Muffins #Breakfast

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

149 Responses
    1. Jessica

      Hi Anna! I haven’t personally tried it, but many readers have commented that they do if you wrap them individually in Saran Wrap then into a bigger ziplock freezer style bag. Hope this helps!

  1. #7: Banana Nutella Swirl Muffins – The Baking Musician

    […] don’t make muffins too often, so I like to follow this recipe that I found the first time I made these. The process is very similar to the Earl Grey Tea Cake […]

  2. Seema Syed

    Absolutely scrumptious!! I made 24 and everyone loved them! I substituted white sugar with brown sugar and added walnuts instead of pecans. Sooo good!!

  3. Sarah

    These are so good! I made my kids jumbo size for an after school snack but I think I’m going to make mini muffins using this recipe for our family road trip this summer!

  4. Emily Tiberio

    My batter didn’t come out quite as thick as yours looks in the video. Next time I’ll make sure to thicken them up a bit, otherwise the nutella just sinks and is hard to spread around. Either way, I’d recommend others try warming/melting their nutella a bit. It made it much easier to swirl!

  5. Matthew

    Just made these cupcakes last night! They are delish and were loved by my wife and in-laws.
    I had only used 3 med ripe bananas and it was perfect. I also cut the sugars by a few tbs – being a diabetic, I figured sweet enough including nutella!
    Thanks for the pics and easy instructions – will definitely make these again! They looked exactly as yours!

  6. christina

    Just made this with a bunch of over-ripe banana! Its perfect! Before this, I only made banana muffins,/bread and every time we did not finish it. So adding nutella is one whole new level! We love it and we definitely will finish everything!

  7. Elisha

    I made a double batch because I had a lot of bananas and shared with our neighbors. They all begged for the recipe for these Nutella Banana Muffins. Love them.

  8. Emma

    I made these for the first time today and they turned out amazing, in spite of several modifications to lessen the guilt of the nutella.

    I used whole wheat flour (full two cups), substituted apple sauce for the oil and used stevia in the raw in place of the granulated sugar.

    I divided the batch into 12 muffins and did not add the pecans.

    They are so good!!

  9. Lynn

    Hello, I would like to try this recipe minus one ingredient, the Nutella.
    Just wondering if you have tried to swirl in peanut butter, caramel or chocolate. If you have could you send me your recipe please. Thank you! Keep on posting!

  10. Angelica

    Great recipe. It is a new favorite. I made it with almond flour instead of regular flour and cut both types of sugar in half and substituted Nutella with a cup of chocolate chips. The first time I made it, it was too soggy and went concave. So the next time I made it, I substituted vegetable oil with coconut oil and reduced it by one banana. It came out perfect. Yum!

  11. Colm

    Hello, I really want to try these but I want to make half a batch. Just wondering if anyone knows, with the ingredients, would you still use 1 full egg or would it be too much when everything else is halved?

  12. Jackie

    Hi! I love your blog and this is my favorite go-to recipe. Do you have any tips on how to make them more soft/moist? My boyfriend is saying they come out too rubbery.

  13. Megan Pimper

    Any chance there is nutritional information for these? Just trying to count for weight watchers but must make these!! 

    1. Jessica

      I’m sorry, I don’t provide nutritional info because it highly depends on the brands of ingredients you use. I recommend using Spark Recipes Nutrition Calculator to add up your recipes! 

        1. Sarah

          These are so good! I made my kids jumbo size for an after school snack but I think I’m going to make mini muffins using this recipe for our family road trip this summer!

  14. Monica

    I tried this recipe and I enjoyed it, but I think 4 bananas is one too many as the muffins were a bit too moist. Next time I will try 3 bananas

    1. Alexa

      Hello, you could use some flaxseed by mixing 1 tbsp with 4 tbsp water and wait 15 minutes to thicken then you could add it to your batter

  15. Ashley Caswall

    Thank you for the inspiration, Jessica!! I just made these egg free, gluten free and processed sugar free and they are amazing. I’m sure the originals are even better!!

  16. Myrtice Stevens

    I just dropped by to say thank you. I’ve just made this nutella banana swirl muffins and it’s amazing. Thank you so much for sharing it!

    1. Jessica

      Sadly I don’t think these would hold up well for that long of a journey. We usually try to eat them in the first few days so they still taste fresh.

  17. Love,Desserts

    I made these yesterday, they came out a bit dry, dunno if it’s because i didn’t use over-ripe bananas. They were tasty though.

    1. Lisa

      You can fix that by peeling and quartering your bananas and baking them at 225 for 15 mins or so until they become soft, then let them cool before using.

  18. Lauren

    I found the link to this recipe from Pinterest. Made them tonight and they were amazing! My husband enjoyed them too. Thanks for sharing the recipe!

  19. Wendy

    Just made these. Substituted cocunut oil for veggie oil. And a few other tweaks since I’m a tweaker. Turned out amazingly well. Thank!

  20. Michele

    For the question about subing butter for the oil.. I used 6Tbls. melted and cooled to room temp butter. Flavor was great. I also always use almond extract with the vanilla in my baking recipes.

  21. Gayathri

    Hi Jessica,

    This is my first time on your site. Since I cant have eggs, I made these eggless. They turned out so well. My son loved it. Thank you for sharing the recipe

  22. Blue123

    Perfect. I’m going to
    Make them tomorrow! Do you think I could add a little bit of nutella in the middle of each muffin cup as a layer? I love nutella and it seem just doing the swirl doesn’t have the nutella seep through to all layers of the muffin? So I thought of adding a little blob in between layers of the batter. Do you think it could work?

  23. Blue123

    Hi, can I halve the recipe and put these in mini-muffin pans? Would it still work? Also, I’ve noticed some bakers adding greek yogurt to keep the muffins moist – do you think that’s needed for this recipe, or the bananas are sufficient? thank you!!

  24. Kate

    Im going to make these right away!!
    Nutella and bananas are my favourite combo and i love how quick they will be to make. Saving time not having to mix together butter and sugar is always something i look out for!
    Great Recipe and beautiful pictures

  25. Mary

    Just made these – I probably used too much Nutella (oh, well!). I only used 1 tsp vanilla extract because that’s all I had, and I didn’t use pecans. They’re DELICIOUS and look fantastic! Also – I was having trouble swirling in the Nutella, so I warmed it up for about 6 sec. in the microwave and it was way easier. THANK YOU for this recipe!

  26. Hayley

    These look absolutely amazing. I think they are the perfect muffins to make for my birthday next week! Have you or Jorge tried the banana bread beer? It’s made by Wells, a brewery in the UK. It’s distributed here–I’ve seen it at places like Whole Foods and Safeway. I bet he would love it! 🙂

  27. Blue gal

    Hi,

    If I decide to put these in mini muffin tins, would the baking temperature and baking time need to be altered?

    Thank you.
    Blue gal

    1. Jessica

      The temperature would stay the same, however your baking time would be less. I would start checking them around the 8 minute mark.

  28. pjlee

    I actually made these instead of commenting on them….LOL Made almost two dozen and I am sure I added some of my own creation like coconut…..had to quickly share all but 6 or else I would of eaten them all. They were divine and will make again soon. Thanks for sharing your crazy story…Always good for a laugh…..

  29. pjlee

    YES ~~ tried them and loved them. very easy and I used coconut oil for the shortening and added 1/2 cup or organic coconut… Delightful ~~

  30. Laura

    They are awesome and so good. I made them twice already. But just a tip put the nutella in the microwave for 10 to 20 secs so it is runny and easier to swirl into the muffins.

  31. Erika

    Wow, these were amazing! I’m trying to cut down on wheat and sugar, substituted 1/2 almond flour and upped the baking powder and soda a teeny bit, and also substituted the brown sugar for slightly less agave syrup…delicious. Thanks for the recipe!

  32. Jones sabo just about the most least means of buyi

    I’ll be grateful if you continue this in future. Many people will be benefited from your writing.

  33. Carole

    Bonjour,
    J’ai fait ces muffins cet après midi et waouhhhhh, ils sont délicieux!!! Même pour moi qui ne suis pas très fan de banane! J’ai remplacé l’huile par du beurre fondu et j’ai éliminé les pecan (car allergies….) mais même comme ça, ils sont vraiment fabuleux!!! Merci pour cette super idée!
    Hi,
    I made these muffins this afternoon and waouhhhhh, they’re delicious!!! Even for me who’s not very found of banana! I replaced oil with melted butter and eliminated pecan (because of allergies…) but even this way, they’re really fabulous!!! Thank you for this super idea!

  34. Michelle

    Just made these as an alternative to my usual banana bread. They’re delicious and I love that there’s no butter. I cheated a bit on the oil and nutella too and they’re great 🙂 Thanks for sharing the recipe!

  35. Jessica

    I made these with Jules Gluten free flour (my 3 kids and I have Celiac) and they were heavenly! My kids loved them as a afterschool snack, thank you for the recipe!

  36. Nikki Levene

    I made these muffins yesterday and OMG they are glorious!! I’ve had to smack hands constantly so they weren’t all gone before I could take one to work today. Ha! I mentioned you on my blog post about these. This is definitely a new favorite!!!

  37. Linda

    I have made these twice now- and they are ahhhhhhmazing, but I’m having trouble swirling the Nutella in the batter. The Nutella is wayyyy thicker than the batter and it doesn’t blend for me at all( of course I don’t mind when I bite into them and I get the big glob of Nutella:)) I tried mixing a bit of the batter in with the Nutella to make it thinner, but I guess I didn’t add enough. I was afraid of taking too much banana batter away. Can anyone help?

    1. Jessica

      Try putting your nutella in the microwave for a few seconds and stirring it really well. It should thin it out! Mine wasn’t too thick and I was able to move it around. However, sometimes you get a jar that is harder to move…so I just pop it into the microwave for about 20 seconds! 🙂

  38. Eleonora

    Ooook they look great and I just can’t wait to bake them.
    Only one problem: I’m Italian, we don’t measure in cups put in kgs… How big is you cup? 🙂
    What I mean is: to how many grams corresponds one cup?
    Grazie, ciao!

  39. Michelle

    I made these today! Incredible! The smell while baking was mouthwatering! So worth making and will do so again! I did make them as mini’s instead of full size and it made about 52 muffins. Great idea!

  40. Kate

    These are so pretty! I’m always looking for recipes for “breakfast on the go” and this will definitely be the next one I try! Do you think whole wheat flour could be used? We are trying to use up a bag. Thanks!

    1. Jessica

      Two people mentioned that they did half regular flour and half whole wheat flour and they were tasty! So yes, try half & half first! 🙂

  41. nahoko

    amazing recipe!!!
    I baked and they were all gone immediately!
    My family fell in love with the muffins!
    I definitely will bake them again soon! maybe tomorrow!
    Thank you!!

  42. Hope @ Hanna Bananas Boutique

    Jessica,
    I just made these and I love them!! Will be making them again for sure!!! They are a huge hit!

  43. FoxyMaven

    Hey girl! This recipe is to die for! I just made it but used a loaf pan instead of cupcakes. Needless to say, the cooking time needed to be upped. I cooked it for almost 40 minutes before pulling it out of the oven and it was still pretty gooey after I cut into it. Any suggestions? After 30 minutes it was a little more brown on top so I lowered the temp to 325* …. Still delicious, gooey and all! Thanks for the amazing recipe and I hope to try out more from your site 🙂

    1. Jessica

      I really don’t have any suggestions since I only make it into muffins. Maybe you could keep the temp at 325 the whole time?

      Glad it still tasted good!! 🙂

  44. Kena

    SO GOOD!!!! “DELICHUS” my family love them!! I already made them twice this week!!!

    Becoming a fan from your bolg!

    Thnks again, greetings from Mexico 😀

  45. Marcie@FlavortheMoments

    Just found your site today and boy am I thrilled! I guess there’s someone that loves bananas more than me. I do have at least one a day. I’ve never had Nutella before, if you can believe that, however. That’s about to change because these muffins look SO good. I’m gonna try it!

  46. Sanjeeta kk

    What gorgeous muffins…love those swirls. Think ‘g’ got busy gorging on the muffins from the sugar…(1/2 cup granulated suar…)

  47. christa

    I had several banana’s that were in the process of becoming overripe and knew i wouldn’t be able to eat them all before that happened. I looked on Pintrest for an interesting recipe to use that WASN”T banana bread…..that is always what i make and wanted something different….plus I always end up with too much banana bread….i know how can you make too much banana bread….but i love to bake so i wanted to try something and i had all the ingredients. I am super excited to try these….they are in the oven baking right now!!!! Thanks so much!!!!

  48. Tina | My Life as a Mrs

    oh my gosh – those looks SO good! What a pretty swirl! & our hubby’s have yet another thing in common… shocker 😉 lol

  49. Caroline @ chocolate & carrots

    Bananas are a staple in our house too. We actually have a banana smoothie with chocolate chips for dessert most nights. Mmm! I hope your trip to Charleston was awesome! 😀

  50. Stephanie @ Eat. Drink. Love.

    I don’t think I could ever eat bananas with spaghetti, but they are just so good! These muffins are perfect!

  51. Megan {Country Cleaver}

    I was eating a banana with peanut butter and nutella yesterday and that was my only banana in the house – after one day without I’m going through withdrawls… I might “like” bananas, but Jorge totally takes the cake on this one.
    And I now need bananas, a fresh jar of nutella and these muffins.

  52. Suzanne

    I like slightly green/barely ripe bananas, and my husband likes speckled bananas, so we rarely have spare bananas in our house. I think Imay have to get extra so I can let them ripen and make these beautiful looking muffins.

  53. megan @ whatmegansmaking

    OK, those banana stories seriously cracked me up! Banana and spaghetti?? Weird 🙂 But these muffins look fabulous. I’ve still never baked with nutella, and this may be the recipe that changes that!

  54. Diana @ Sweet y Salado

    Not sure if it’s a Latin thing but I’m Colombian and we tend to put bananas on everything, even soups and stews. Here’s a funny tidbit, this morning I was craving something sweet and the first thing I grabbed was a banana and as I was looking for some peanut butter to dip it in, I came across a jar of Nutella. Then I thought “I bet this is an interesting combination”, tried it, loved it and immediately my mind started racing with all kinds of ideas on how to make it into banana bread or even muffins. You and I are on the same wavelength, my dear. =)

  55. Michelle

    These are in the oven as we speak! I made a half batch (I only had 2 ripe bananas). Can’t wait to see how they turn out! They smell amazing 🙂

  56. Karly

    My daughter walked in while I was reading about Jorge eating bananas and spaghetti and she shouted “What?! What’s wrong?” Apparently I looked just as horrified as I felt.

    These muffins…man. They’re gorgeous.

  57. Amanda @ Once Upon a Recipe

    Bananas and Nutella – now that is a match made in heaven. And a fun way to jazz up banana muffins! I am so bad (good?) at letting bananas turn brown, so I always have some on hand for baking muffins. I’m going to throw this recipe into the rotation and see how they turn out. Plus, it might stop me from eating all of the Nutella by the spoonful straight out of the jar…

  58. Kim - Liv Life

    Positively perfect!!! My daughter is a huge banana fan, and these will be right up her alley. Love that there isn’t too much oil in them… and quick is a plus!!

  59. Joanne

    I am SUPER picky about my bananas so I feel like they are constantly getting too ripe for me. This flavor combo is perfect! Way more perfect than banana+tomato sauce… 😛

  60. Joanne @ Fifteen Spatulas

    Ohhhh this is a brilliant recipe. Nutella + bananas, it just sounds like the perfect match! I wish I loved bananas as much as Jorge…they’re good for you! But most of the time I’ll only eat them if they’re flambeed with sugar and rum in a good old bananas foster LOL.

  61. Stephanie @ Girl Versus Dough

    These are UNREAL. Almost too pretty to eat — though they’d still never stand a chance in our house. Yummy!

    1. Jessica

      Yes! The bananas keep them moist so they save some fat and calories with only needing a little oil…well then we add back in those calories with nutella. But whatever 😉

  62. raquel from Florida

    I agree with Marnely: plantains and banana are staple in latin food. Great recipe Jessica, I can;t wait to try it! Thanks!

  63. Marnely Rodriguez-Murray

    Love his love for bananas, as I am the same. Must it be a Latin thin (assuming he is Latin?) because I love bananas on the side of my rice, beans, and fried chicken. It just balances out all the savory-ness of the meal with a hint of sweet!

  64. angela @ another bite please

    i love recipes using over ripe bananas since i always have a couple just laying there on the counter that i refuse to pitch…and lucky for me and the family i have an open jar of nutella that i’ve been trying to avoid sticking a spoon in and eating LOL.

  65. Maggie @ A Bitchin' Kitchen

    Man, I thought I ate weird combinations! I’ve never eaten a banana with my beer before…how funny!

    These look great!

  66. Averie @ Averie Cooks

    Jessica I love the story-telling…oh so classic and thanks for sharing! And these muffins, and recipe, beautiful!! I love Nutella and always have bananas to use. I am in love with the photo styling, too. And the images are so sharp and crystal clear – stunning! Pinning!

  67. Amanda

    Oh my, these are gorgeous! And I am totally in the same boat, Kevin feels exactly the same as Jorge about bananas! 😛 I will have to make these for him. 🙂

    1. Hazel bansod

      I tried this reciepe, i came out good, i added 2 eggs, taste is yum , i baked a batch of 60 muffins in the 1st attempt. Thank u very much

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe