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Nutella Swirled Banana Muffins up close. There is a pretty brown Nutella swirl on these banana muffins.
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Nutella Banana Muffins

These super moist muffins are loaded with delicious ripe banana flavor and topped with a generous swirl of Nutella. These Nutella Banana Muffins make an excellent breakfast or snack for anyone who loves chocolate & banana flavored baked goods.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Keyword banana muffins, nutella banana muffins, nutella muffins
Servings 12 muffins
Calories 212cal
Author Muffin Tin Recipes
Cost $4

Equipment

  • silicone muffin pan
  • Hand Mixer
  • Whisk
  • Large & medium mixing bowl
  • spoon
  • BBQ skewer
  • Ice cream scooper

Ingredients

  • 8 tablespoons butter unsalted, 113 grams
  • 2 large eggs
  • ¾ cup sugar 150 grams
  • 1 teaspoon vanilla extract
  • 3 ripe bananas peeled, mashed
  • 1 cup whole wheat flour 201 grams
  • 1 cup unbleached flour 201 grams
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup Nutella warmed

Instructions

  • Preheat oven to 350°F.
  • Spray a muffin tin with nonstick spray unless you're using a nonstick silicone muffin pan.
  • In a large bowl, cream the butter and sugar together. Once creamed, add in eggs and extract.
  • Mash bananas and add them to the sugar and butter mixture, and combine.
  • In a smaller bowl whisk the salt, baking powder, and flours.
  • Slowly add flours into the wet mixture and whisk by hand making sure to not over mix batter.
  • Use an ice cream scooper to add batter to each muffin tin well. You can fill each about 75% of the way.
  • Spoon 1 teaspoon of Nutella onto each muffin. Use a BBQ skewer to swirl spread into a swirl design.
  • Bake muffins for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean and batter-free.
  • Allow muffins to cool before removing from the muffin tin wells.

Notes

Nutritional values are meant to be a guide and may not be accurate. 
Muffins freeze very well and keep for up to 3 months in an air-tight, sealed bag. 
You can add up to ¾ of a cup of chocolate chips to the batter. 
If you do not want to use a 50/50 mixture of whole wheat & unbleached flour you can use 100% unbleached flour. 
 

Nutrition

Serving: 1muffin | Calories: 212cal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 106mg | Potassium: 271mg | Fiber: 2g | Sugar: 7g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg