Banana Hazelnut Swirl Muffins

Let me let you in on a not-so-secret secret. I grew up in an ingredient household. Recipes were more of a suggestion than a rule, so I spent years throwing things together based purely on instinct and the hope that the flavors would play nicely together.

When I first met my husband, I was deep in a baking phase. I baked banana bread on repeat, eyeballing ingredients, adjusting as I went, and trusting my gut more than any recipe, but he’ll still swear that the very first batch was the best one. So good, in fact, that his entire family was fighting over the last slice. The only problem? I wasn’t writing anything down back then. That recipe lived briefly in my brain… and disappeared fast than Dory forgetting her name.

Years later, I’ve been chasing that same flavor and texture, and I finally feel like I’m getting close.

These banana muffins are incredibly moist, packed with cozy flavor, and guaranteed to disappear fast. They’re perfect for busy mornings, easy breakfasts on the go, or that mid-day sweet treat pick me up alongside your coffee or tea.

Bananas, flour, brown sugar, butter, egg, baking soda, brown sugar, measuring spoons, and a jar of hazelnut spread.
Batter-filled cupcake liners in a muffin pan, each topped with a small dollop of hazelnut spread.

Ingredients

  • 1 ¾ cup flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon churro seasoning

  • 3 Large Ripe Bananas

  • ½ cup (1 stick) salted butter, melted

  • ½ cup brown sugar

  • ⅓ cup pure maple syrup

  • ¼ cup vanilla (or plain) greek yogurt

  • 1 large egg

  • 1 teaspoon vanilla extract

  • Hazelnut Spread

Top view of a muffin tin with nine banana muffins, some with darker or lighter spots, on a green textured cloth.

Instructions

  1. Preheat your oven to 375°F and line your muffin tin with paper liners. Set aside.

  2. In a medium bowl, mash your bananas with a fork and set aside.

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

  4. In a large bowl, whisk together the mashed bananas, brown sugar, maple syrup, egg, melted butter, vanilla extract, and Greek yogurt until fully combined.

  5. Slowly and in batches add the dry ingredients into the wet mixture. Whisk gently until just combined.

  6. Use a spoon or ice cream scoop to evenly divide the batter into your lined muffin cups.

  7. Drop a small dollop of hazelnut spread in the center of each muffin. Using a toothpick, gently swirl it into the batter for that perfect marbled look.

  8. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for about 10 minutes before digging in.

Hazelnut swirl banana muffins on a white plate with strawberries, one muffin on a striped cloth, and half a muffin showing its crumb.
Hazelnut swirl banana muffins with strawberries on a white serving dish, with additional muffins nearby and a striped cloth on a light surface.

Equipment

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