These banana Nutella muffins are full of banana flavor, tender, and moist with the perfect amount of rich chocolatey Nutella swirl.
As the days go by and the bananas hanging in my kitchen turn from yellow green to yellow and then get speckled with brown spots brings a smile to my face. Once those speckles come to shine I think about all the ways to use them up in baking.
As we all know Nutella and bananas go together like peanut butter and jelly. The problem was finding a muffin recipe with maximum banana flavor without being dry! There are a lot of recipes out there that don’t deliver on these two components, but this one does. It took several tries, but I finally got a muffin that delivers on banana flavor and is tender. To enhance the banana flavor, I increased the amount of bananas and boosted the spices. To combat the dry muffin problem, I used a combination of yogurt and oil to get us a moist muffin. The addition of the Nutella swirl is the perfect amount of rich chocolate flavor to satisfy that chocolate craving.
The best part is these are easy to make with the regular muffin mix method, no need for a mixer here!
For another awesome banana muffin recipe try our almond flour banana muffins.
Grab these ingredients
The full written recipe is below, but let‘s go through some key ingredients so you understand their importance. This is always helpful when looking for substitution options.
- Ripe bananas, mashed – do not use fully blackened bananas as they tend to have too much moisture. Ripe but not too ripe bananas give the batter structure, so the muffins bakes up fluffy and light.
- Sugar – Sweetens and flavors. I enjoy the mix of dark brown sugar and granulated sugar here. I like using dark brown sugar for the max amount of molasses flavor but you can use light.
- Vegetable oil – oil provides the best moisture for these muffins. For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or another neutral oil like grapeseed.
- Greek yogurt – Greek yogurt helps create a rich and super moist crumb. I use plain nonfat greek yogurt. You can use low fat or full fat instead.
- Eggs– Eggs provide flavor, structure and richness.
- Vanilla extract– Pure vanilla extract adds mega flavor.
- All-Purpose Flour & Oat Flour – The addition of oat flour absorbs and retains more water than just all-purpose flour alone. This allow the batter to hold more of the banana puree. If you don’t have oat flour then you can use all All-purpose. Though you can technically grind rolled oats in a food processor, this approach doesn’t give you the pillowy softness that commercially milled oat flour can lend to the muffins.
- Baking soda & baking powder – help the muffins rise
- Salt – adds additional flavor. I use diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight.
- Cinnamon, nutmeg and cloves – these seasonings are high in eugenol, the same compound that gives ripe bananas their distinctive flavor and aroma. These help deepen the banana flavor of the muffins.
Helpful Tip: Make sure eggs and greek yogurt are at room temperature. This helps incorporate the ingredients. To quickly bring eggs to room temperature, place them in a bowl of warm, not hot water before cracking. Let them sit for 5 to 10 minutes to take the chill off. For the yogurt, microwave for 10-15 seconds to remove the chill.
How to make Nutella Banana Swirl Muffins
This muffin recipe couldn’t be easier. The batter comes together in minutes.
In a large bowl, combine the mashed bananas, brown sugar, sugar, oil, greek yogurt, eggs, and vanilla and mix well with whisk.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the banana mixture.
Stir with a wooded spoon or spatula until combined. This should only take about 30-45 seconds of mixing. Do not overmix as it creates gluten and can cause tough muffins.
Heat the Nutella in the microwave for about 20 seconds to soften.
Scoop enough batter to fill ¼ way full (about 1 tablespoon or so), then scoop ½ tsp of the Nutella over the banana mixture. Take a toothpick and swirl. Top the muffins with the remaining batter and scoop another half teaspoon of Nutella and swirl.
Bake at 350 degrees for 22-24 minutes.
Banana Nutella Muffins
Equipment
- Oxo Good Grips Non-Stick Muffin Pan
Ingredients
- 5 ripe bananas mashed (2 cups) – medium size
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- ½ cup greek yogurt 0 percent
- 2 eggs
- 1 tablespoon vanilla extract
- 1 3/4 cups all-Purpose Flour
- ¼ cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp diamond kosher salt; for table salt use half as much by volume.
- 1 tsp ground cinnamon
- ¼ tsp ground or grated nutmeg
- ¼ tsp ground cloves
- 1/2 cup Nutella
Instructions
Prep
- Measure the greek yogurt and set it out with the eggs to come to room temperature at least 30 minutes prior to baking, Measure out the rest of the ingredients.
- Prep a 12-cup muffin pan with liners or spray with nonstick cooking spray. If using liners this recipe will yield 14 muffins.
- Position an oven rack to the center position. Preheat oven to 350°F.
Muffin Mix
- In a large bowl, combine the bananas, brown sugar, sugar, oil, greek yogurt, eggs, and vanilla and mix well with whisk.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add the dry ingredients to the banana mixture and stir with a spoon or silicone spatula until combined. This should only take about 30-45 seconds of mixing. Do not overmix.
- Heat the Nutella in the microwave for about 20 seconds to soften.
- Scoop enough batter to fill ¼ way full (a heaping tablespoon) then scoop ½ tsp of the Nutella over the banana mixture. Use a toothpick and swirl the Nutella around in the batter. Top the muffins with the remaining batter and scoop another half teaspoon of Nutella and swirl.
- Bake at 350 22-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before serving.
Notes
Position an oven rack in the center position. Preheat the oven to 350°F.
Prep a 12-cup muffin pan with liners or spray with nonstick cooking spray. Storing and freezing: These banana Nutella muffins will stay fresh for up to 3 days if stored covered at room temperature. Transfer to an airtight container and keep them in the fridge for 1 week. You may also freeze these muffins for up to 2 months. When ready to enjoy, warm in the microwave for 15 to 30 seconds. Cupcake liners: If using cupcake liners, this recipe will yield about 14 cupcakes. I also found bake time to be closer to 24 minutes. My favorite muffin pan is the OXO Good grips non-stick pro 12 cup muffin pan. My favorite greek yogurt is Siggi’s.