I love waking up to the warm scent of bananas and chocolate swirling together, and these Nutella Banana Swirl Muffins capture that cozy feeling in a tender, golden bite. They’re quick to pull together, forgiving in the best way, and the marbled Nutella ribbon feels like a tiny celebration in every muffin.

Why You’ll Love These Muffins

They combine two crowd-pleasers: ripe banana sweetness and indulgent Nutella, delivering a symphony of flavors in each bite.
The texture is irresistibly moist and tender because mashed bananas act as both flavor and natural binder.
The swirling technique makes each muffin a pretty, rustic little masterpiece without needing frosting or fancy tools.
They’re versatile: breakfast, snack, dessert, or lunchbox magic — and simple swaps can adapt them to dietary needs.
If you want another banana breakfast idea, try this banana-blueberry smoothie recipe for a fruity companion.

Gather Your Ingredients

3 ripe bananas, mashed – Provide sweetness, moisture, and that unmistakable banana aroma that keeps muffins tender.
1/3 cup melted butter – Adds richness and helps the crumb stay soft instead of dry.
1 teaspoon baking soda – Leavening that gives the muffins a gentle lift and light texture.
Pinch of salt – Balances sweetness and brightens the flavors.
3/4 cup sugar – For sweetness and a little caramelized edge in the crust.
1 large egg, beaten – Binds ingredients and adds structure so muffins hold their shape.
1 teaspoon vanilla extract – A small addition that deepens the overall flavor.
1 cup all-purpose flour – The body of the muffin; you can substitute part whole wheat for a nuttier note.
1/2 cup Nutella (warm slightly if too firm) – The star swirl: chocolate-hazelnut richness that creates the marbling and gooey pockets.

If you like banana-forward desserts with a creamier finish, you might also enjoy the banana overnight oats idea for make-ahead mornings.

How to Put It All Together

These steps are straightforward and forgiving. Keep your Nutella slightly warm if it’s firm; it swirls more easily and creates prettier marbling.

Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly to prevent sticking.
In a large bowl, mash the ripe bananas thoroughly with a fork. Stir in the melted butter until the mixture is well blended.
Mix in the baking soda, salt, and sugar. Then add the beaten egg and vanilla extract, stirring gently until the mixture is smooth and homogenous.
Gradually fold in the all-purpose flour until just combined, being careful not to overmix to keep the muffins tender.
Spoon half of the batter evenly into the prepared muffin tin. Create a small well in the center of each muffin. Add about a teaspoon of Nutella into each well, then cover with the remaining batter.
Using a toothpick or knife, gently swirl the Nutella through the batter to create an attractive marbled pattern.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

If you enjoy experimenting with banana desserts, the layered textures in this banana pudding crunch cheesecake might inspire your next bake.

My Favorite Tricks for Perfect Muffins

Warm the Nutella for 10-15 seconds in the microwave until slightly fluid. It’s easier to swirl and you avoid ripping the batter.
Don’t overmix once the flour goes in. A few streaks of flour are okay; overworking develops gluten and makes muffins chewy.
Use very ripe bananas with brown spots — they’re sweeter and more aromatic. If your bananas are underripe, toss them in the oven at 300°F for 10 minutes to concentrate sugars.
Fill muffin cups about two-thirds full so they rise into domes without spilling over.
Test for doneness with a toothpick in the center; a little moist crumb clinging to the pick is fine because of the banana and Nutella.

Creative Twists to Try

Chocolate-streusel top: Mix brown sugar, cocoa, butter, and flour and sprinkle on top for a crunchy contrast.
Nut swap: Use almond butter or peanut butter for a different nutty profile; warm slightly first.
Add-ins: Fold in a handful of chopped toasted hazelnuts or dark chocolate chips for texture.
Make them boozy: Fold in a tablespoon of rum or espresso for grown-up depth. If you like playful dessert-mashups, check out this whimsical banana split lasagna for inspiration.

Serving Ideas and Pairings

These muffins are beautiful served warm, their Nutella ribbons glossy and slightly melty. For breakfast, pair with a smear of ricotta and a drizzle of honey for a creamy, sweet counterpoint. Afternoon tea calls for a plate of these beside a bright citrusy black tea or a nutty latte. For a kid-friendly snack, serve them with a side of fresh berries; the tartness cuts through the sweetness and keeps things lively. If you prefer plant-based muffins, you might enjoy this easy vegan choc banana muffins as an alternate option.

Keeping Them Fresh

Room temperature: Store in an airtight container for up to 2 days. Line the container with a paper towel to absorb moisture.
Refrigeration: If your kitchen is warm or you prefer chilled muffins, refrigerate for up to 5 days, but bring to room temperature or warm gently before eating for best texture.
Freezing: Wrap each muffin individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in a low oven for 10 minutes.
Reheating: Microwave for 10-15 seconds or warm at 325°F for 5-7 minutes to revive that just-baked feel and soften the Nutella swirl.

Common Questions Answered

Q: Can I use mashed banana from the freezer?
A: Yes. Thaw and drain any excess liquid before mashing and measuring. Frozen bananas tend to be extra sweet and work beautifully here.

Q: What if my Nutella sinks to the bottom?
A: If you add big dollops of cold, thick Nutella it can sink during baking. Warm it slightly and make a shallow well in the batter to keep it near the center. Gentle swirling with a toothpick helps distribute it without letting it sink.

Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend that contains xanthan gum and handle gently. The texture will be slightly different but still delicious.

Q: How ripe should bananas be?
A: The riper, the better — look for heavy-scented bananas with brown freckling. They mash smoothly and add the most flavor.

Conclusion

These muffins are a small, everyday celebration: warm banana perfume, tender crumb, and a glossy Nutella ribbon in each one. For another take on a Nutella-banana muffin, see this lovely version from The Novice Chef. If you want a sturdier bake with big Nutella pockets, I like the method shown at Wood & Spoon. For a bakery-style swirl and presentation ideas, take a look at Broma Bakery. Try the recipe, play with the swirl, and enjoy the little moments of joy baked into every muffin.