These banana nutella muffins get an upgrade with a swirl of chocolate hazelnut butter in each muffin! They’re vegan friendly, naturally sweetened, and include a gluten-free option as well!

There are those flavor combos that just work. Chocolate + peanut butter, apples + cinnamon, and salt + caramel are just a few. And if they aren’t already, bananas and nutella definitely need to be added to the list! Ever since I got a banana and nutella crepe at a little stand in one of the charming towns off the Amalfi coast, I’ve been hooked!

These banana muffins have melty nutella swirled into the batter of each muffin cup before baking. It’s such a scrumptious addition!

Oddly enough, I found the more I swirled in the nutella, the flatter the muffins baked up. They were still delicious, just not as tall! Drizzling about a teaspoon of nutella onto each muffin and then gently swirling with a toothpick just a few times, was good enough. Don’t worry, big pockets of delicious nutella on top are A-OK! That’s exactly what you want.

These muffins are simple to make and are free of eggs, dairy, and refined sugar, with a gluten free option also included! I hope you enjoy these as much as we did!

Banana Nutella Muffins

Author: Joscelyn | Wife Mama Foodie
Total Time: 33 minutes
Yield: 12 muffins 1x

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Description

These banana muffins get an upgrade with a swirl of delicious Nutella in each muffin! They’re vegan friendly, naturally sweetened, and include a gluten-free option as well!

Ingredients

Scale

Banana Nutella Muffins (gluten-free recipe below)

2 cups unbleached all-purpose flour

2 tablespoons ground flax seed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)

1/2 cup pure maple syrup

1/2 cup oil of choice

1/4 cup almond milk or other milk of choice

1 teaspoon vanilla

1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)

Gluten-Free Banana Nutella Muffins

1 1/2 cup gluten-free all-purpose measure for measure flour blend

1/2 cup blanched almond flour

2 tablespoons ground flax seed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)

1/2 cup pure maple syrup

1/3 cup oil of choice

1/4 cup almond milk or other milk of choice

1 teaspoon vanilla

1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)

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Instructions

Preheat oven to 375ºF. Line 12-count muffin pan with paper liners and set aside.

In a large mixing bowl, combine flour(s), flaxseed, baking powder, baking soda, and salt. Add mashed bananas, maple syrup, oil, milk, and vanilla stirring just until combined.

Scoop batter into muffin cups, filling 3/4 full (should fill 12–13 cups.) Melt nutella in the microwave for 15–20 seconds. Drizzle about 1 heaping teaspoon of melted nutella onto each muffin and delicately swirl into the batter with a toothpick or knife. I found the less I “swirled” the fluffier the muffins turned out.

Bake muffins for 16-20 minutes, give or take a few minutes depending on your oven. Muffins should be domed, golden brown, and a toothpick inserted near the center comes out mostly clean.

Let muffins cool completely before removing them from the pan. Hot muffins are much more delicate and can fall apart when handling. Makes 12–13 muffins

Prep Time: 15 mins
Cook Time: 18 mins

Banana Nutella Muffins