I published this recipe for Chocolate Hazelnut Banana Muffins a few years ago after a serious baking fail. I had tried to make a fancy layered cake, and it was a complete disaster. I was left with two sad, overripe bananas and a serious need for a baking win. If you’re looking for another fantastic way to use up ripe bananas, you must try these Bakery-Style Banana Chocolate Chip Muffins.
I wanted something that felt like a treat but was simple enough for a weekday. I also wanted to use my favorite jar of chocolate hazelnut spread. The result was these muffins. They became an instant favorite in my house.
My secret for this recipe is a simple trick I learned from my grandma. You don’t need a mixer. We use one bowl and a fork. It keeps the batter tender and the whole process takes just minutes. It’s the kind of recipe that saves the day.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 standard muffins
Why This Recipe is So Special
What makes these muffins stand out is the double hit of banana and chocolate hazelnut. The banana gives them an incredible, natural sweetness and moisture.
The chocolate hazelnut spread isn’t just swirled on top. We mix a big spoonful right into the batter. This gives every single bite a rich, nutty chocolate flavor. The extra swirl on top bakes into a gorgeous, crackly ribbon.
It feels indulgent, but it starts with those humble bananas on your counter. This recipe turns a potential waste into something truly wonderful. That’s my favorite kind of baking magic.
Chocolate Hazelnut Banana Muffins Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Chocolate Hazelnut Banana Muffins Recipe!
Nutrition Information
The Full Ingredient List
Here’s everything you’ll need. I promise, it’s all simple stuff you might already have. Using ripe bananas is the key here!
- 2 large overripe bananas (about 1 cup mashed)
- 1/3 cup neutral oil (like vegetable or canola)
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup chocolate hazelnut spread, divided
- 1/2 cup chopped toasted hazelnuts (optional, for crunch)
My Step-by-Step Method
Grab a big bowl and a fork. Let’s make some muffins! This method is so straightforward, and I love how little cleanup it requires.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In your large bowl, peel the bananas and mash them with a fork until mostly smooth. A few small lumps are perfectly fine.
- To the bananas, add the oil, egg, both sugars, and vanilla. Stir with the fork until everything is just combined and smooth.
- Sprinkle the flour, baking soda, baking powder, and salt directly over the wet ingredients. Gently fold everything together with a spatula until you no longer see dry flour. Do not overmix!
- Add about 1/3 cup of the chocolate hazelnut spread to the batter. Fold it in just 2-3 times. You want big, beautiful streaks, not a uniformly brown batter.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.
- Take the remaining hazelnut spread and drop small dollops (about 1/2 teaspoon each) on top of each muffin. Use a toothpick or knife to gently swirl it into the batter.
- Sprinkle the tops with the chopped toasted hazelnuts, if you’re using them.
- Bake for 18-22 minutes. They’re done when a toothpick inserted into the muffin part (not a chocolate swirl) comes out clean.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating—they’re hot!
My Top Tips for Success
- Banana Ripeness is Key: The spottier and browner the banana peel, the better. This means maximum sweetness and moisture for your muffins.
- Easy Swirling: If your chocolate hazelnut spread is too thick to swirl, warm it for 5-7 seconds in the microwave. This makes it beautifully fluid.
- Don’t Overmix: Once you add the flour, mix just until it disappears. Overmixing makes muffins tough and dense. A few lumps are okay!
- Toasting Nuts: Toasting the hazelnuts first makes a huge difference. Just pop them in a dry skillet for a few minutes until fragrant. It boosts their flavor so much.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to! Here’s how to fix them.
Dense, Gummy Muffins: This almost always means you overmixed the batter after adding the flour. Remember, gentle folds are your friend. Stop as soon as the flour is gone.
Flat Tops or Spills: If your oven isn’t hot enough, the muffins won’t rise properly. Make sure it’s fully preheated. Also, don’t overfill the cups—3/4 full is the sweet spot.
Bitter Taste: Using too much baking soda can cause this. Always use measuring spoons, not kitchenware, for your leaveners. I level mine off with the back of a knife.
NUTRITION INFORMATION
- Calories: 280
- Carbohydrates: 38g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 2g
- Fiber: 2g
- Sugar: 22g
(*Nutrition is an estimate for 1 muffin, calculated with optional hazelnuts.)
FREQUENTLY ASKED QUESTIONS
Can I make this as a banana bread instead?
Absolutely! Pour the batter into a greased 9×5 loaf pan. Bake at 350°F (175°C) for 50-60 minutes. Do the toothpick test in the center to check for doneness.
My bananas aren’t ripe. What can I do?
You can speed things up! Place whole, unpeeled bananas on a baking sheet. Bake at 300°F (150°C) for 15-20 minutes, until the skins are black. Let them cool, then use. This works like a charm.
Can I use a different nut butter or spread?
You can, but the flavor will change. Peanut butter works well for a different twist. If you use a plain nut butter, I’d suggest adding some chocolate chips to the batter. For a delicious peanut butter version, these Peanut Butter Banana Muffins are a huge hit with kids and adults alike.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this one-bowl method? I’d love to know how your Chocolate Hazelnut Banana Muffins turned out! Tell me in the comments below. Did your family gobble them up? Did you add your own twist? Your stories and questions are my favorite part of baking. And if you ever have just one banana to use up, my recipe for Small Batch Banana Muffins is the perfect solution. Happy baking, friends!
