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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!

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Pooja

Thursday 4th of February 2021

Omgg these are AMAZZINGGGG, I used the same recipe but baked it in the loaf tin. My family absolutely love it, making them again today. Can't wait ? thanks for sharing this recipe

Anayeli Esquivel

Thursday 28th of January 2021

Hi Can I convert this muffin recipe into a cake but without the nutella?

Ariella

Saturday 15th of August 2020

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 5x9. Do you have any modification tips for this method?

Laura

Thursday 13th of August 2020

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!!

Nutella Banana Nut Muffins – Eating Gluten Free

Saturday 18th of July 2020

[…] found and adapted the recipe from https://chelsweets.com/2014/11/06/nutella-swirled-banana-nut-muffins/ so a speical thanks to […]