Nutella Swirled Banana Nut Muffins

A lot of my client contacts at work have been asking me me to bring in some sweets, so I needed an easy, crowd pleasing treat. My mind got a little carried away, and imagined these Nutella-swirled banana nut muffins.

I decided to make banana muffins, which are almost healthy, right?

image of stack of Nutella Swirled Banana Nut Muffins

I threw in some hazelnuts to give them some texture, and of course I swirled a giant globs of Nutella into each muffin.

Why? Because Nutella makes everything taste like amazing. Hence the creation of my Nutella overload cake, and my banana nutella cake.

To make them a little prettier, I swirled the nutella throughout the muffins. This makes them taste as good as they look!

Variations / Ingredient Swaps

While I love making these muffins exactly like the recipe calls for below, I know that some of you might want to make some substitutions or not have all these ingredients on hand.

Buttermilk Swaps

You can use full fat yogurt or sour cream in place of the buttermilk this recipe calls for.

Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk.

Vegetable Oil

If you don’t have vegetable oil on hand, you can use any flavorless oil in its place! Canola or grapeseed oil would work great. You could even use olive oil if that’s all you have on hand.

Butter can also be used in place of the oil, but the texture of the muffins will be less fluffy! They will still taste great though.

Nutella

You can also swap in peanut butter or any nut butter in place of the Nutella! They taste delicious in these muffins too.

Nutella Swirled Banana Nut Muffins:

  • 2 eggs, room temperature (112 grams)
  • 3 ripe bananas, mashed with a fork (360 grams)
  • 1/2 cup vegetable or flavorless oil (112 grams)
  • 1/3 cup buttermilk, room temperature (75 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1 cup chopped hazelnuts, toasted (175 grams)

Decorations

  • 8 oz. jar Nutella (300 grams)
  • 2 Tbsp chopped hazelnuts, toasted (44 grams)

Preheat oven to 350 degrees.

Add the eggs, mashed bananas, oil, and buttermilk into a large bowl. Whisk together to combine.

In a separate bowl, sift together the flour, sugar, baking soda, and salt.

Pour the dry ingredients into the wet, and mix until just combined. Fold in in the toasted hazelnuts.

Fill each lined cupcake tray 2/3 full, and drop 1 heaping tablespoon of Nutella onto the top of each muffin.

Use a butter knife or small offset spatula to swirl the Nutella around the top of each muffin. Sprinkle the additional toasted hazelnuts on top.

Bake the muffins for about 15 minutes, until the edges are golden brown.

image of nutella banana muffins from above in baking pan

The size of your muffin tins and how full you fill them will also affect how long they take to bake, so bake time may vary.

Keep an eye on them, and remove them as soon as a toothpick comes out with a few moist crumbs.

I chose to make both normal sized muffins, and mini muffins.

image of Nutella Swirled Banana Nut Muffins bitten into to show swirls of nutella

The mini muffins only need to be baked for about 10 minutes.

Let Me Know What You Think:

If you try this Nutella Swirled Banana Nut Muffins recipe, please let me know what you think! Please leave a comment below, and rate this recipe.

You can also tag me @chelsweets or use the #chelsweets if you share these on social media, so I can see your creations!

103 thoughts on “Nutella Swirled Banana Nut Muffins

    1. I can’t thank you enough for the most easiest n amazing recipe you’ve so generously shared!! With all the descriptions, I just love your recipes!
      You’re so awesome!
      Coming to this nutella swirled banana nut muffin, i’ve baked them twice but with walnuts, cos i didn’t have hazelnuts. It tastes just amazing, especially when it’s still warm, just out of the oven.. it’s wow, n i can’t wait to bake it again, n with hazelnuts.
      Also another interesting thing happened, my first batch- i made around 7 big muffins n ran out of liners so i poured the remaining batter in a cake pan n baked, it took around an hour or so for the center to get done n by then the bottom n the sides were almost black, it was actually black.. once it all cooled off, n the center of the cake was all eaten up, we were left with the burnt sides n bottom, i didn’t throw it away. It tasted great, it still had that refreshing banana flavour with the crunchy nuts n chocolatey nutella, it really was delicious! Like a cookie or biscotti! It went so well with a cup of tea, my sister had most of it that way. Not a bit was thrown out, even the portions which were literally black was edible! So strange..
      So i had to tell u this, to try n bake this recipe differently maybe, like a cookie, how can we make it work? Also if i want the same recipe baked in a bread loaf pan, how can that be done?
      N yes, thanks again n again for this recipe! Love u loads!!!

    1. Hi Shanel,

      You can use almond milk in place of the buttermilk, but the muffins won’t bake up quite as fluffy. The acid from the buttermilk helps activate the baking soda in this recipe.

      1. but if you add some apple cider vinegar to the almond milk, that should work! I do that often because I am mostly dairy free. I usually try and use a fuller far milk though like coconut milk or macadamia milk.

    1. Hi Desiree,

      You can use full fat yogurt or sour cream in its place, or whole milk + a bit of vinegar or lemon juice (add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk). Hope that helps, happy baking!!

    1. Hi Saranga,

      You can use full fat yogurt or sour cream in its place, or whole milk + a bit of vinegar or lemon juice (add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk). Hope that helps, happy baking!!

    1. Hi Lucy,

      You can use full fat yogurt or sour cream in its place, or whole milk + a bit of vinegar or lemon juice (add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk). Hope that helps, happy baking!!

  1. HEY! i am so so fascinated by this recipe and really want to try it <3
    but van you please provide the measurements in grams?

    1. Hi Amrita,

      So sorry for the delayed response! Just updated the recipe to reflect it in grams. Hope that helps, happy baking!

    1. Hi Rose,

      You can! The texture will be denser, but the butter should add lots of amazing flavor and they should still taste great 🙂 Hope that helps happy baking!

    1. Hi Maria,

      I love the King Arthur cup for cup GF flour blend!! You can swap it in cup for cup of the AP flour in this recipe. Hope that helps, happy baking!

    1. Hi Arielle,

      You can reduce the amount of sugar in this recipe, but it will change the texture of the muffins a bit!

    1. Hi Jenny,

      You can use full fat yogurt or sour cream in place of the buttermilk this recipe calls for. Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk.

      Hope that helps, happy baking!

  2. Looks great! I don’t eat anything with milk in it. Can you explain why you chose buttermilk? It would give me a better idea of what to substitute it with.

    1. Hi Mary,

      The acid from the buttermilk helps activate the baking soda in the recipe! It also gives the muffins a really tender crumb / texture. Hope that helps!

  3. These were lovely. Mine were more brown as I think I maybe mixed the nutella for too long but they still tasted brilliant. I made 6 cupcakes and used the rest of the mix for a loaf. Thank you

    1. Hi Judy,

      Happy to hear that they tasted great!! I bet this recipe would be delicious as a loaf 🙂 happy baking!

  4. I cannot wait to try making these!! Just need to find some bananas, COVID-19 is messing up my grocery shopping 🙁

    1. I know, shopping has definitely been a challenge lately!! I’ve been struggling to find certain ingredients too :/ Hope you find some bananas soon, happy (future) baking Sana!

    1. Hi Lena,

      You can use full fat yogurt or sour cream in place of the buttermilk this recipe calls for. Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk.

      Hope that helps, happy baking!

      1. Hi, what do you mean by fill the rest up? The recipe says 1/3 buttermilk, I’m needing to make my own, if you make your own do you need more whole milk ontop of buttermilk? Thanks x

      2. It just means you take 1/3 of a cup of whole milk, remove a tiny bit and add vinegar or lemon juice! I recommend starting with the lemon or vinegar because that way you don’t have to remove any of the milk. you really just want the whole mixture to total 1/3 of a cup. Hope that makes sense <3

    1. Hi Andrea,

      You can use whole milk in place of the buttermilk if you’re in a pinch! I recommend adding a tsp of vinegar to the recipe too, to help activate the baking soda in the recipe. THe buttermilk is acidic enough to do it, but whole milk isn’t.

      Hope that helps, happy baking!

    1. Hi Alexandra,

      I haven’t tried it myself but I read a comment from someone who did and they said it baked up great! So I’m going to say yes 🙂

    1. Hi Daniella,

      You can, but the end texture will be slightly different! Nutella is soft at room temp, but the melted chocolate will firm up and be solid! It would still be totally delicious though 🙂 almost like a chocolate chip banana muffin!

  5. These are fantastic! Used your whole milk/vinegar buttermilk substitute and added a chocolate hazelnut streusel topping because I had left over hazelnuts (and because why not?). Had to bake them quite a bit longer than 15 minutes, maybe closer to 25? Love how there’s a gooey Nutella center in each one!

  6. This was amazing! First muffins I have ever baked from scratch. I substituted buttermilk for vanilla Greek yogurt and it still turned out sweet and moist, thank you!

    1. Hi Ginger,

      So sorry for the delayed response. You can just grease the pan really well and skip the liners 🙂 Happy baking!

  7. I’m so excited to make this on quarentine kitchen!!! A nice switch up for banana bread! Would full fat Kefir be a suitable substitute for buttermilk?!

    1. Hi Lo,

      So excited to hear that!! You can definitely use full fat kefir in place of the buttermilk, that would be delicious 🙂 Happy baking!

  8. Hi there! This recipe looks amazing! Can’t wait to try it. What brand of buttermilk did you use? Does it matter if the buttermilk is cultured or reduced fat?

    1. I use friendship dairies cultured buttermilk! Mine is reduced fat, but whatever buttermilk you have on hand should work 🙂

  9. Hi, I am gonna make these in a few days for my mother’s birthday , and I wanted to ask you a few questions:
    1. On what temperature should I set the oven?
    2. How many cupcakes does this recipe make and of what size?
    3. About what size should I chop the hazelnuts?
    Thank you so much

  10. Hi, I am gonna make these in a few days for my mother’s birthday , and I wanted to ask you a few questions:
    1. On what temperature should I set the oven?
    2. How many cupcakes does this recipe make and of what size?
    3. About what size should I chop the hazelnuts?
    Thank you so much!

    1. Hi Roy,

      These bake at 350 F, one batch makes 12 regular sized muffins, and I like to rough chop the hazelnuts. Hope that helps, happy baking!

  11. Hiiiii!!!! 🙂
    Do you warm up the Nutella a little bit to make it more liquid? Because it doesn’t look like a typical Nutella consistency.
    Thank you!!! 🙂

    Paula.

  12. Hi Chelsweets,
    I want to try making these muffins later this week. They look incredible. How many muffins does this recipe make?

    1. Hi Maddie,

      One batch makes a dozen regular sized muffins, or about 6 jumbo muffins! <3 Hope your muffins turn out great!!

  13. OMG I made these once already and currently making my second batch. SO SO SO good, thank you for posting this amazing recipe! I used 1/2 cup less sugar and it was stil amazing 🙂

  14. Hey 🙂 do I need to substitute anything if I wanted to make them without the hazelnuts? Thanks in advance for sharing your recipe ??

    1. So sorry for the delayed response Tinzi! No need to substitute anything, you can just omit the hazelnuts and bake as instructed. Hope that helps, happy baking!!

    1. Hi Roy,

      That part really is up to you! It’s all about what you like best. I like my hazelnuts roughly chopped, so that I still get a nice crunch when I bite into one.

  15. I made these today with a few changes. I used full fat plain yogurt, half the amount of sugar and no nuts. They were perfect! Super easy to make and delicious! This one is a keeper recipe! Thanks so much!

  16. Amazing recipe, I really enjoyed cooking and eating these! My one question is: how did you get the inside to be so melty in the pictures? I would love to try and reproduce that.

    1. Hi Marc,

      I microwave my nutella for 15-30 seconds to make it slightly easier to swirl. I add it on top of the batter in the center of each muffin, then really take my time making a nice spiral in the batter with an offset spatula from the outside working my way to the center. Hope that helps, happy baking!

  17. Followed this to a T and these don’t look anything like the photos. They’re spread everywhere, super flat, and after cooling they now all have holes in the middle.

    1. Hi Sami,

      So sorry to hear that! If the centers sunk it sounds like they needed to bake slightly longer! And if they spread everywhere there’s a chance you added too much leavening agent. Those are my best guesses as to what may have gone wrong :/

  18. Hello! I went to my local grocery store and they do not have Hazelnut. What other kind of Nut would you recommend if I don’t have hazelnut?

  19. I made them and omitted the nuts (it is a texture things for me). They were great! I did a crappy job swirling them so my coworkers were all excited about the surprise of nutella in the middle! Will definitely make them again!

    1. So happy to hear that Karly!! haha the swirl can be a little hard, it helps if you heat up the nutella a little in the microwave before adding it, to make it easier to swirl. Hope that helps for next time, happy baking!

  20. Hi Chelsea! There are lots of things about this recipe that make it really ambiguous. For example, you say “regular” muffins, but don’t specify the size. I used a 12 count muffin pan, and ended up with lots more mix so I ended up putting 7 more in another 12 count pan. Also, your recipe says that the muffins are done when the edges are golden brown, but after baking mine for 15 minutes the edges were golden brown (almost too golden) and when I inserted a toothpick into the middle it was still really raw so I had to put it back into the oven for another 5 minutes before they were cooked through. In addition to that, the amount of Nutella added to the muffins changes how they bake, so you should mention that in the recipe because I added a “heaping tablespoon” but I think that has a lot to do with why mine took longer to bake. Lastly, I saw in a comment that you wrote that you microwave the Nutella a little bit before adding it to the muffins to make it easier to swirl. I think that is worth adding to the recipe. I hope these comments help to clarify a few things on this recipe for others who end up using it. The end results ended up tasting AMAZING, but the process was a little frustrating.

    1. Hi Jessika,

      I’m happy to hear your muffins turned out great, and apologize for the ambiguity in this recipe! It’s a super old post from 2014, and back then I wasn’t nearly as specific or clear as I am in my recipes nowadays. I’ve been trying to update old posts, but it’s hard to balance doing that while trying to continue to develop and share new recipes. I hope you understand <3

  21. Hi, I made these today and I’m stoked how good they are!!! I have made two of your recipes and so far they are just THE BEST! Thank you so much for sharing!

    I used lactose free vanilla yoghurt instead of buttermilk and didn’t put hazelnuts and it still worked! We also have fan forced oven here in Australia and temp was 160 Celsius, I had to bake them for about 17 mins using normal sized cupcake pans (made 12 normal size and 12 mini cupcake size).

    I dropped some to my friends and they said they ate two (normal size) in one sitting! They are great!!! Thank you again for sharing!

    1. So happy to hear that Ann!! Thank you for putting my recipes to good use 🙂

      I love that they were a big hit with both you and your friends!!

  22. Hi =) I’ve tried ur recipe and they taste great, but one thing I couldn’t understand is why does the muffin feel slightly damp and sticky after it has cooled down? Is it because I live in a humid country? Is there any way of preventing this?

    1. Hi Rina,

      Humidity can definitely do that! It’s hard to prevent this, but letting them fully cool out at air temp is a good idea! Hope that helps, happy baking!

  23. Thanks so much for sharing this recipe! I made half the recipe last week (with homemade Nutella, too); they didn’t grow much and it was hard to decide when to take them off the oven (I wasn’t sure if they were done because the center seemed way more moist than the rest, maybe because my Nutella was homemade?) but they were absolutely amazing anyway! I’m planning to make it again this week but would like them to grow a bit taller. Should I just add a bit of baking powder, or just use taller muffin cups?

    1. That’s wonderful to hear Vi! If you want them to rise up more you can add a tiny bit (1/4 to a 1/2 tsp) of additional baking soda. Hope that helps, and that your next batch bakes up nice and tall 🙂

      1. Thanks for the reply! I did make them again yesterday and used a bit more baking soda. Didn’t notice any difference in how tall they were, actually I thought the center kinda sank after I removed them from the oven… but they were absolutely amazing anyway! Will definitely be making these regularly 😀 Thanks!!

  24. Hello, I’ve made these for a second time I Truly love this recipe! Though I wonder, after baking the muffins can I freeze them in order to make them last longer ? Or would that spoil the muffin ?

  25. Hi Chelsea! I’ve been wanting to try this recipe ever since I saw your post a couple of months ago and finally got around to it today. My husband and I thought the muffins were incredible although they didn’t look quite as pretty as yours.? Since it’s just the two of us, we shared some of the muffins with our neighbors to prevent ourselves from eating the whole batch, which we could’ve easily done because they’re so good. I just received a text from our neighbors thanking me for “the best muffins that they’ve ever had.” Thank you so much for another great recipe.

  26. What a great recipe and so easy!! I used sour cream and melted butter. I also used 1 cup of sugar and a half cup of brown sugar. I added chocolate chips and a tsp of vanilla. They were devoured in no time. Moist and delicious!!

  27. Hi @chelsweets! I love this recipe, have made it 4 times and is always a hit! I usually add some water to yogurt as a buttermilk replacement and they taste great!

    I would love to try making it in a loaf pan size 4 x9 or 5×9. Do you have any modification tips for this method?

Let me know what you think!