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Banana Nutella Swirl Muffins
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5 from 1 vote

'Awesome' Banana Nutella Swirl Muffins! {Choose GF or Regular}

Tender, home-made banana muffins with chocolate hazelnut swirls? Yes! Yes! and Yes! :)
Prep Time20 minutes
Cook Time17 minutes
Course: Breakfast
Keyword: banana, breakfast, chocolate, gluten free, muffins, Nutella, snack
Servings: 18 Servings
Calories:
Author: Kim Lange

Ingredients

Regular Banana Nutella Swirl Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 ripe bananas mashed
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 large egg
  • ¼ cup canola oil or coconut oil melted
  • ¼ cup buttermilk or milk
  • 2 teaspoons vanilla extract
  • 1 cup Nutella

GF

  • 2 cups gluten free flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 ripe bananas mashed
  • 3 tablespoons honey
  • 1 large egg
  • ¼ cup brown sugar optional
  • ¼ cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 1 cup Nutella

Instructions

Regular Banana Nutella Swirl Muffins

  • Preheat oven to 350 degrees. Line a 12-count muffin pan with liners or spray with non-stick spray.
  • In a bowl, combine the flour, baking soda, baking powder, and salt and set aside.
  • In another bowl, combine the mashed bananas, sugar, brown sugar, egg, oil, buttermilk, and vanilla extract and stir until well combined.
  • Add the wet ingredients to the dry ingredients and and mix gently until just combined.
  • Using an ice cream scoop, drop the batter evenly into the muffin cups, or if you don't have a scooper, fill muffin tins almost to the top of the muffin cup tins.
  • Place the ½ cup of Nutella into a microwave safe bowl and heat 15-30 seconds, or until Nutella is smooth and easy to stir.
  • Divide batter among the muffin cups. Spoon approximately 2 teaspoons of Nutella on top of each cup and swirl together Nutella and batter with a toothpick.
    You can also pipe or add some extra Nutella to the center of the muffins, if you want more inside.
  • Bake until muffins are golden, about 17-20 minutes, check them after 17 minutes.
  • Let cool in pan for 5 minutes, invert onto wire rack, turn muffins right side up and let cool completely. (Or eat warm!)

GF

  • Preheat oven to 325 degrees. Line a 12-count muffin pan with liners or spray with non-stick spray.
  • In a bowl, combine the blanched almond flour, baking soda and salt and set aside.
  • In another bowl, combine the mashed bananas, honey, egg, coconut oil and vanilla extract and blend well.
  • Add the wet ingredients to the dry ingredients and mix gently until just combined.
  • Using an ice cream scoop, drop the batter evenly into the muffin cups, or if you don't have a scooper, fill muffin tins almost to the top of the muffin cup tins.
  • Place the Nutella into a microwave safe bowl and heat 15-30 seconds, or until Nutella is smooth and easy to stir.
  • Divide batter among the muffin cups. Spoon approximately 2 teaspoons of Nutella on top of each cup and swirl together Nutella and batter with a toothpick.
    You can also pipe or add some extra Nutella to the center of the muffins, if you want more inside.
  • Bake until muffins are golden, about 15-20 minutes, check them after 15 minutes.
  • Let cool in pan for 5 minutes, invert onto wire rack, turn muffins right side up and let cool completely. (Or eat warm!)