I still remember the first time I made these Chocolate Hazelnut Banana Muffins. It was a rainy Sunday, and I had two bananas on the counter that were just a little too brown for my kids to eat. I couldn’t bear to throw them out. So, I started mixing, and what came out of the oven was pure magic. My family devoured the entire batch in under ten minutes. That’s when I knew this recipe was a keeper.
My secret for these muffins is a trick I learned from my grandma. I use a combination of melted butter and a little bit of oil. The butter gives that rich, classic flavor we all love. The oil keeps the crumb incredibly moist for days. It’s a simple swap, but it makes a world of difference. Trust me on this one. If you’re looking for more cozy comfort food, you should definitely try our gluten-free lasagna soup for a guilt-free cozy meal.
Recipe Overview
Here’s a quick look at what you’re in for with this recipe. It’s one of my all-time favorites for a quick and satisfying treat.
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Why This Recipe is So Special
This recipe is a real winner in my book. It combines the cozy comfort of banana bread with the indulgent joy of chocolate and hazelnut.
The star of the show is the chocolate-hazelnut spread. It gets swirled right into the batter. This creates pockets of gooey, melted chocolate in every single bite. It’s a simple step that transforms a basic banana muffin into something truly spectacular.
The Full Ingredient List
I always try to use simple, easy-to-find ingredients. You probably have most of these in your pantry right now!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup chocolate-hazelnut spread, divided
- ½ cup chopped hazelnuts, for topping
PREPARATION
I love how straightforward this method is. Just follow these steps, and you’ll have perfect muffins in no time. For another quick and delicious option, check out our stovetop cheesy lasagna soup that’s ready in no time.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This is your dry mix.
- In a large bowl, mash the bananas until mostly smooth. A few small lumps are perfectly fine.
- Whisk the granulated sugar, brown sugar, egg, melted butter, oil, milk, and vanilla into the mashed bananas.
- Gently fold the dry ingredients into the wet ingredients. Mix just until the flour disappears. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling each one about halfway.
- Add a small dollop (about 1 teaspoon) of the chocolate-hazelnut spread on top of the batter in each cup.
- Divide the remaining batter evenly among the cups to cover the chocolate-hazelnut dollops.
- Top each muffin with a sprinkle of chopped hazelnuts.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the chocolate swirl) comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
My Top Tips for Success
These are my little secrets for making sure your muffins turn out perfect every single time.
Chocolate Hazelnut Banana Muffins Recipe
The Full Ingredient List
PREPARATION
Notes
Enjoy your homemade Chocolate Hazelnut Banana Muffins Recipe!
Nutrition Information
- Use very ripe bananas. The blacker the peel, the sweeter and more flavorful your muffins will be.
- For easy swirling, warm the chocolate-hazelnut spread for 10-15 seconds in the microwave. It will drizzle much more easily.
- If you want to boost the hazelnut flavor, try toasting the chopped hazelnuts in a dry skillet for a few minutes before adding them on top.
- Let the melted butter cool a bit before adding it to the wet ingredients. This prevents it from cooking the egg.
Common Mistakes to Avoid
I’ve made these mistakes myself so you don’t have to! Here’s what to watch out for.
- Overmixing the batter. This is the biggest culprit for tough, dense muffins. Stir just until you no longer see streaks of flour.
- Using bananas that aren’t ripe enough. Green-tipped bananas won’t mash well and lack the necessary sweetness and moisture.
- Forgetting to check for doneness with a toothpick. Ovens vary, so start checking a few minutes before the timer goes off.
NUTRITION INFORMATION
Please note that this is just an estimate and can vary based on the specific ingredients you use.
- Calories: 265kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 24mg
- Sodium: 198mg
- Fiber: 2g
- Sugar: 23g
If you’re planning a special dinner to go with these muffins, our Italian porcini pot roast makes an incredible main course that’s full of rich, savory flavors.
FREQUENTLY ASKED QUESTIONS
Here are answers to some of the questions I get asked the most about this recipe.
Can I make this into a loaf of banana bread?
Absolutely! You can pour the batter into a greased 9×5 inch loaf pan. You’ll need to bake it for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Can I use a different kind of nut?
Of course! If you’re not a fan of hazelnuts, walnuts or pecans would be a delicious substitute. The flavor will be a little different, but still wonderful.
How should I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them. They thaw perfectly for a quick breakfast or snack.
Leave a Reply! (I’d Love to Hear From You!)
Did you give these muffins a try? I would be absolutely thrilled to hear how they turned out for you. Tell me all about it in the comments below! Did your family love them as much as mine does? Your feedback and ratings make my day and help other bakers find their next favorite recipe. Happy baking!
