There’s nothing better than a reliable recipe: one that always tastes fantastic and doesn’t demand a lot of effort. After making these muffins four times in the last two months—and somehow eating every batch before I could take enough photos—I can confidently say they are a keeper. The combination of fluffy banana muffin and swirls of warm hazelnut spread is irresistibly good.
These Hazelnut Banana Swirl Muffins are easy to prepare and perfect for mornings, snacks, or a casual dessert. I often bake them when my nieces and nephews visit; involving kids in the kitchen turns baking into a fun activity that keeps them engaged and teaches them about ingredients and techniques. I pre-measure the ingredients to streamline the process. The kids help line the muffin tins, whisk the dry ingredients, and add the pre-measured items. Their curiosity and reactions—like discovering that vanilla smells sweeter than it tastes, or that overly ripe bananas make the best baked goods—make the experience even more enjoyable.
One memorable moment: my niece hesitated when she saw the very ripe bananas with dark spots and called them “rotten.” After explaining that these are actually the sweetest for baking, she agreed to taste a bit of the batter and immediately proclaimed, “This is so yummy!” Baking with children is full of small discoveries like that, and swirling the warmed hazelnut spread into each muffin cup becomes their favorite step. They take turns using toothpicks to create pretty swirls and always sneak a little batter for a quick taste.
The muffins bake quickly and come out tender with a pleasant balance of sweetness and nutty richness from the hazelnut spread. They’re ideal for holiday mornings, weekday breakfasts, or whenever you want an easy homemade treat. The recipe makes a sizeable batch, so it’s great for sharing with family and friends.
Hazelnut Banana Swirl Muffins
Makes 18 muffins
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium overripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup hazelnut spread (such as Nutella)
Method:
1. Preheat the oven to 350°F (175°C). Line two muffin tins with paper liners or grease them lightly and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
3. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, mash the bananas until mostly smooth. Add the granulated and brown sugars and mix until well combined. Beat in the egg, vegetable oil, and vanilla just until incorporated.
4. Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix; a few small lumps are fine.
5. Use a scoop to portion the batter into the prepared muffin cups, filling each about three-quarters full.
6. Warm the hazelnut spread briefly in the microwave—about 20 to 40 seconds—until it becomes soft and slightly runny but not hot. Drop about a teaspoon of the spread onto the top of each muffin. With a toothpick or skewer, swirl the hazelnut into the batter to create a marbled effect.
7. Bake for 15–17 minutes, or until the muffin tops are springy to the touch and a toothpick inserted into the center (away from the hazelnut swirl) comes out clean. Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.
These muffins keep well in an airtight container at room temperature for a couple of days, or you can freeze them for longer storage. Rewarm briefly before serving to revive the nutty aroma of the hazelnut swirl. They’re a simple, comforting treat that’s both family-friendly and delightfully indulgent.
Recipe adapted from: the novice chef