I always have super ripe leftover bananas that I keep in the freezer just for baking. Instead of the typical banana bread, this week I decided to go with the Nutella Banana Swirl Muffins, because everything is better with Nutella!

Chocolate and banana are a perfect pair, throw in some chopped walnuts for crunch and top with some chocolate sprinkles for fun. These muffins are great for a brunch or even dessert.

The cake is moist and flavorful with the combination of ripe banana and luscious Nutella chocolate. The crunch and nutty flavor of the walnuts rounds out this terrific muffin. Here is how you can make your own.


You can find the basic recipe here. Start by mashing together four over-ripe bananas in a small bowl. Set aside.

Line a muffin tin with papers and set aside. Preheat oven to 350 degrees. (You can also make this batter the night before, just leave in the fridge and bake up when you want fresh muffins!)

In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment beat together the banana, granulated sugar and brown sugar.

Beat in the egg, vegetable oil and vanilla. Slowly beat in the flour mixture until just combined then stir in the nuts (I used chopped walnuts).

Scoop the batter into the prepared muffin tins, 3/4 full (I used one full ice cream scoop per muffin).

Scoop one teaspoon of Nutella into each muffin, swirl with a toothpick. Top with chocolate sprinkles if desired.

Bake muffins for 15 – 19 minutes or until a toothpick inserted comes out clean.

Serve muffins warm from the oven or let cool and store in an airtight container. This recipe makes around 14-18 muffins.

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