Name: Nutella Swirled Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup granulated sugar; 1 large egg; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup Nutella, slightly warmed

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These Nutella swirled banana muffins are soft, moist, and filled with rich chocolate-hazelnut flavor. The swirl of Nutella on top creates a marbled effect that looks as good as it tastes. It’s the perfect way to use up ripe bananas and treat myself at the same time.

Why You’ll Love This Recipe

I love how quick and easy these muffins are to make. The banana keeps them super soft, and the Nutella adds just the right amount of sweetness and indulgence. They make a great snack, breakfast treat, or dessert, and they freeze beautifully too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed
granulated sugar
egg
vegetable oil or melted butter
vanilla extract
all-purpose flour
baking powder
baking soda
salt
Nutella (slightly warmed for easier swirling)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, I mash the bananas until smooth. I mix in the sugar, egg, oil (or butter), and vanilla until combined.
In another bowl, I whisk together the flour, baking powder, baking soda, and salt.
I stir the dry ingredients into the wet until just combined — I don’t overmix.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I drop about 1 teaspoon of Nutella on top of each muffin and use a toothpick or knife to swirl it gently into the batter.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (except for melted Nutella).
I let them cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add mini chocolate chips for extra chocolate goodness.
For a nuttier flavor, I use peanut butter or almond butter in place of Nutella.
I’ve also made them into mini muffins by adjusting the bake time to about 10–12 minutes.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. They last up to a week in the fridge. I reheat them for a few seconds in the microwave if I want that warm, gooey Nutella texture again. They freeze well for up to 2 months.

FAQs

Can I use less sugar?

Yes, I often reduce the sugar slightly since the bananas and Nutella add plenty of sweetness.

How do I swirl the Nutella neatly?

I warm the Nutella slightly in the microwave so it’s easier to swirl. A toothpick or skewer works great for marbling.

Can I make these gluten-free?

Yes, I’ve used a gluten-free 1:1 flour blend, and they turn out just as tasty.

Can I use frozen bananas?

Absolutely. I thaw and drain them first, then mash as usual.

Do they rise well?

Yes, as long as I don’t overmix the batter and use fresh baking powder and soda, they rise beautifully.

Conclusion

These Nutella swirled banana muffins are a delicious way to enjoy ripe bananas and add a little chocolate-hazelnut magic to my day. They’re easy, portable, and always a crowd-pleaser — I always wish I made a double batch.