Nutella Banana Muffins

My youngest daughter discovered she could swirl Nutella into practically anything when she was seven. These muffins happened on a rainy Sunday when we had overripe bananas sitting on the counter and her eyes lit up at the chocolate hazelnut jar sitting beside them. The first batch disappeared before they even cooled completely.

Last summer my neighbor smelled these baking through our open kitchen window and actually knocked on the door to ask what was creating such an incredible aroma. Now we make a double batch whenever she comes over for coffee, and her kids request them by name every single visit.

Ingredients

• 2 large ripe bananas mashed: The browner and spottier the bananas the more intense the banana flavor and natural sweetness becomes
• 2 large eggs: Room temperature eggs incorporate more easily into the batter for a lighter texture
• 120 ml (½ cup) vegetable oil: Creates the most tender crumb compared to butter which can sometimes make muffins dense
• 120 ml (½ cup) plain yogurt: Adds moisture and a subtle tang that balances the sweetness while keeping the muffins fluffy
• 1 tsp vanilla extract: Pure vanilla extract enhances both the banana and chocolate notes beautifully
• 200 g (1⅔ cups) all-purpose flour: Provides just enough structure without making the muffins tough or dry
• 120 g (⅔ cup) granulated sugar: This amount perfectly complements the natural banana sweetness without overwhelming the palate
• 1 tsp baking powder: Ensures a nice dome and lift in each muffin cup
• ½ tsp baking soda: Reacts with the acidic bananas and yogurt for extra tenderness
• ¼ tsp salt: Essential for balancing flavors and enhancing the overall taste
• 120 g (½ cup) Nutella softened: Warming it slightly for about 15 seconds makes swirling so much easier and creates those gorgeous marble patterns

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line a 12-cup muffin tin with paper liners while the oven warms up completely

Mix the wet ingredients:

In a large bowl whisk together mashed bananas eggs oil yogurt and vanilla extract until completely smooth with no lumps remaining

Combine the dry ingredients:

In a separate bowl mix flour sugar baking powder baking soda and salt until well combined

Gently bring it together:

Fold the dry ingredients into the wet mixture until just combined but still slightly streaky being careful not to overmix

Fill your muffin cups:

Divide the batter evenly among the muffin cups filling each about two thirds full to allow room for rising

Add the Nutella swirl:

Warm the Nutella slightly if needed then drop about 1 teaspoon on top of each muffin and use a skewer or toothpick to create beautiful swirls through the batter

Bake to golden perfection:

Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean except for melted Nutella

Let them cool slightly:

Wait 5 minutes in the tin before transferring to a wire rack to cool completely though eating one warm is absolutely acceptable

Save

These muffins have become our go-to contribution for school bake sales and teacher appreciation week because they always sell out first. Something about that chocolate hazelnat swirl peeking through the golden crumb makes people stop and smile every single time.

Getting the Perfect Swirl

The secret to those Insta worthy swirls is warming your Nutella for about 15 seconds in the microwave first. When it is slightly warmer it moves through the batter like a dream instead of sinking straight to the bottom.

Make Ahead Magic

I often mash extra bananas when they are at peak ripeness and freeze them in one cup portions. Thawed frozen bananas actually work even better because they release more moisture creating incredibly tender muffins every single time.

Serving Suggestions

While these are absolutely perfect on their own there are some lovely ways to dress them up for special occasions. A warm muffin with a pat of melting butter takes these to another level entirely.

• Serve slightly warmed with a glass of cold milk for the after school snack kids beg for
• Crumble one over vanilla ice cream for an unexpected dessert everyone will talk about
• Split and toast leftover muffins the next day then add a little extra Nutella inside

Save

Nothing beats the smell of these muffins baking on a quiet weekend morning. They bring everyone to the kitchen faster than any alarm clock possibly could.

Common Recipe Questions

→ How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness. The riper the bananas, the more intense the banana flavor in your muffins.

→ Can I make these ahead of time?

Yes, these muffins store well for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months and thaw as needed.

→ What's the best way to achieve the Nutella swirl?

Warm the Nutella slightly for easier swirling. Drop about 1 teaspoon on top of each filled muffin cup, then use a toothpick or skewer to gently marble it into the batter without overmixing.

→ Can I substitute the yogurt?

Sour cream or buttermilk work well as substitutes for plain yogurt. Both maintain the moisture and tanginess that balance the sweetness of the bananas and Nutella.

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

Insert a toothpick into the center of a muffin. It should come out mostly clean except for melted Nutella. The tops should be golden brown and spring back when lightly touched.

→ Can I add mix-ins to the batter?

Chopped hazelnuts, chocolate chips, or toasted walnuts make excellent additions. Fold about ½ cup into the batter just before filling the muffin cups for extra texture and flavor.