Chocolate-Hazelnut Banana Muffins You’ll Bake on Repeat

I am living proof of this blog post title. After I made these chocolate-hazelnut banana muffins for the first time, I haven’t stopped making them.

Although, I love banana bread or muffins – it can get a bit boring at times. I love finding recipes that involve different ingredients with the banana. These chocolate-hazelnut banana muffins add that exciting flavor I am searching for.

Bonus points: they have been kid tested and approved. My son loves them and I have made them for my daycare kiddos. Even the pickiest eaters loved them. I’ve served them as breakfast, snack or dessert. I love how diverse this muffin can be. The chocolate-hazelnut doesn’t feel so unhealthy that it can’t be served for breakfast, but also because of it my son loves having one for dessert too.

HOT tip: Once cooled from the oven, eat while still warm or warm up if eating later or leftovers. They are SO good warmed up!

What you will need:

• Flour
• Baking soda
• Baking powder
• Salt
• Bananas – honestly, I end up using however many bananas I have ready when I am making this recipe. Most of the time that means only 2-3 ripe medium sized bananas, but that also doesn’t make it too ‘banana’ flavor, so if you want it to have more of that banana taste then I would do 4-6 medium sized ripe bananas.
• Butter
• Light brown sugar – once again, I use whatever I have. I’ve used regular brown sugar as well
• Granulated sugar
• Eggs
• Vanilla extract
• Chocolate-hazelnut spread – You can use Nutella, but I always buy store brand for the price
• Ground cinnamon – this isn’t needed, but I like adding a pinch of this especially when I only have 2-3 bananas
• Muffin tins – two 12 slot muffin tins
• Non-stick spray or muffin liners
• Cooling rack
• 2 mixing bowls – 1 small and 1 medium/large

Step by step instructions:

Preheat oven to 350. Either line muffin tins with liners or spray with non-stick spray. You’ll want to prepare enough for about 18-24 muffins. I personally do non-stick spray instead of muffin liners.

In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In the larger bowl (or bowl of mixer) – add bananas (mashed), melted butter, brown sugar, sugar, eggs, vanilla extract and pinch of ground cinnamon. Mix until well blended together.

Add the dry ingredients into the wet ingredients a little bit at a time, until evenly blended in. Continue adding until all of the dry ingredients has been added.

Place your chocolate-hazelnut spread into a microwave safe dish and microwave for 30 seconds. If it still appears thick then place back in for 15 second increments until thinned. Mine took a total of 45 seconds. I usually measure my spread into a liquid measuring cup that is microwave safe and microwave it in that. Two birds, one stone.

Once thinned, pour into your batter and mix it well. The entire batter should look the color of the spread besides the bits of banana poking through.

Fill each muffin cup about 1/2 to 3/4 of the way full. If you do 1/2 full it will make closer to 24 muffins. If you do 3/4 full, it will make about 18 muffins. This would be without using liners as stated above, I use non-stick spray instead of liners.

As pictured below, my measurements were all over the place with how full I filled each cup. Mine made 20 muffins.

Bake for 15-18 minutes until a toothpick is inserted and comes out clean. Mine took exactly 16 minutes. I recommend starting with the minimum time and adding more as needed.

Allow muffins to cool in the pan for about 10 minutes. Remove them to a cooling rack to cool completely or eat one warm (highly recommend).

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 medium sized ripe bananas (up to 6 for more banana flavor)
• 1/2 cup (1 stick) butter melted
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of ground cinnamon
• 1/3 cup chocolate-hazelnut spread

Instructions:

1. Preheat oven to 350. Either place muffin liners into pan or spray with non-stick spray. Set aside.
2. In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
3. In a larger bowl (or bowl of mixer), add mashed bananas, melted butter, brown sugar, sugar, eggs, cinnamon and vanilla extract. Mix until well combined or on medium speed for 2 minutes.
4. Slowly add in the dry ingredients and mix until combined.
5. Place chocolate-hazelnut spread in microwave for 30 seconds or until thinned. If it’s not thinned after 30 seconds, heat in 15 second increments.
6. Once thinned, pour spread into the batter and mix thoroughly.
7. Fill muffin cups about 1/2 to 3/4 of the way full.
8. Bake for 15-18 minutes or until toothpick inserted comes out clean.
9. Allow muffins to cool in the pan for 10 minutes before removing to cooling rack.

Enjoy warm or cooled down! I highly recommend trying warm and even reheating them when you enjoy at a later time.