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Banana Nutella Muffins take my favorite banana muffin recipe and add chocolate chips and a swirl of Nutella for the most decadent banana muffins you’ve ever had! This recipe originally published March 2013.
We usually end up buying bananas once or twice a month and generally buy more then we can eat. I do this so that I have a reason to make banana bread or banana muffins for my breakfast.
While you can’t beat a good banana bread sometimes I need something a little different. So when I received a large produce box from Melissa’s Produce that included a huge bunch of baby bananas I knew I was going to need to bake something.
I was hunting for a banana bread recipe when I found this Banana Nutella Muffins recipe that I had forgotten about. I knew I had Nutella in the cupboard so I decided I would remake it and see if I enjoyed them as much this time around.
- baking powder
- baking soda
- brown sugar
- mini chocolate chips
To make the muffins I combined the flour, baking powder, baking soda, salt, and cinnamon together in a bowl. Go ahead and set that bowl aside.
Then I creamed together the butter, sugar, and brown sugar in another bowl. I added in the eggs and mixed well then stirred in the vanilla.
Next I added in the bananas after I smashed them. Mix those into the butter and sugar mixture until well combined. Then add the flour mixture to the butter mixture. Fold in the chocolate chips.
Divide the batter between 12 muffin cups. Top each cup of batter with a teaspoon of Nutella and use a knife to swirl it into the batter.
Bake the muffins until they are golden brown. Remove them from the oven and cool completely on a wire rack.
Can I use regular chocolate chips?
Sure! I like the mini ones because they melt into the batter and there’s already a lot of chocolate with the Nutella but if you have regular chocolate chips in your cupboard they are totally fine to use!
What if my bananas aren’t ripe?
The easiest and fastest way to ripen bananas is to put them on a cookie sheet and put them in the oven at 300 degrees until the peels turn black. Remove from the oven and let cool 10 minutes before peeling and you will have ripe bananas perfect for this recipe.
Can I freeze my extra bananas?
Yes! Peel your bananas and leave them whole then place them in a freezer bag. You can freeze them for up to 6 months. They will be fairly soft when you take them out and thaw them which makes them perfect for banana bread or muffins.
What can I use in place of the Nutella?
If you don’t have Nutella or don’t like it you can simply leave it out and still have awesome banana chocolate chip muffins. You could also substitute peanut butter in place of the Nutella for peanut butter chocolate chip banana muffins.
These muffins are perfect if you have a sweet tooth and since they have bananas in them I feel like I’m getting something healthy out of them. The basis of the muffin is a top notch banana bread muffin that is studded with chocolate chips then finished off with a rich chocolate hazelnut swirl.
More Banana Bread Recipes:
- Eggnog Banana Bread
- Whole Grain Blueberry Banana Bread
- Butterscotch Brown Butter Banana Bread
- Banana, Papaya, and Passionfruit Muffins
- Biscoff Banana Chocolate Chip Muffins
While these are one of my favorite banana muffins for breakfast they are sweet enough to enjoy for dessert as well. If your child’s school isn’t nut free these are also a great snack to send in lunchboxes.
If you’ve tried my Banana Nutella Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 3/4 c. flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 c. (1 stick) butter, softened
- 1/2 c. sugar
- 1/4 c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 bananas
- 1/2 c. Nutella
- 1/3 c. mini chocolate chips
- Preheat the oven to 350 degrees. Line a muffin tin with 12 paper liners.
- In a medium bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl cream together the butter, sugar, and brown sugar.
- Add in the eggs and mix well. Stir in the vanilla.
- Mash the bananas and add them to the sugar mixture. Mix until well combined.
- Pour the flour mixture into the sugar mixture and mix well.
- Stir in the mini chocolate chips.
- Spoon the batter into the prepared muffin tin. Fill each cup about 3/4 of the way full.
- Place a small teaspoon of Nutella on top of each batter cup.
- Using a butter knife swirl the Nutella into the muffin batter.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
A Hezzi-D Original recipe
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 380mgCarbohydrates: 40gFiber: 2gSugar: 22gProtein: 4g