Chocolate Hazelnut Banana Muffins Recipe

I published my first banana bread recipe a few years ago after a serious bout of overripe banana guilt. You know the feeling. Those sad, brown bananas on the counter are a silent challenge. I’ve made more classic loaves than I can count, but I was craving something new. If you love banana-based treats, you might also enjoy these bakery-style banana chocolate chip muffins for another delicious twist.

That’s how these Chocolate Hazelnut Banana Muffins were born. I wanted the comfort of banana bread, but in a more shareable, fun form. I also wanted a serious flavor boost. The answer was sitting in my pantry all along: a jar of chocolate hazelnut spread.

My secret for this recipe is a simple swirl. We don’t just mix it in. We layer the batter and create a marbled effect that makes every single bite a little different. It feels fancy, but I promise, it’s one of the easiest tricks a self-taught baker can learn.

Recipe Overview

• 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 special because it solves two problems. First, it uses exactly two bananas. No half-banana left wondering what to do with itself. Second, that swirl technique I mentioned is a total game-changer.

By not fully mixing in the chocolate hazelnut spread, you get pockets of gooey, rich flavor. It bakes into ribbons that make these muffins look like they came from a professional bakery. The hazelnuts on top add a wonderful crunch that plays so well with the soft, moist crumb. For a bite-sized version of a similar treat, check out these perfect mini chocolate chip banana muffins.

The Full Ingredient List

Gathering your ingredients is the first step to baking peace. I like to line everything up on my counter before I start. It makes the process so smooth.

• 2 large overripe bananas (about 1 cup mashed)
• 1/3 cup melted butter or neutral oil
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 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
• 1/4 cup chopped hazelnuts, for topping

My Step-by-Step Method

Here’s my simple method. Follow these steps, and you’ll have perfect muffins in no time. Remember, we’re not aiming for perfection, just deliciousness.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are just fine.
3. Whisk in the melted butter, brown sugar, egg, and vanilla extract. Mix until everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gently fold the dry ingredients into the wet banana mixture. Stop as soon as you see no more dry flour streaks. Do not overmix.
6. Spoon about one tablespoon of batter into the bottom of each muffin cup.
7. Add a small teaspoon (about 1/2 teaspoon) of chocolate hazelnut spread on top of the batter in each cup.
8. Divide the remaining batter evenly among the cups, covering the spread.
9. Top each muffin with another 1/2 teaspoon of the spread. Use a toothpick or skewer to gently swirl it into the top layer of batter.
10. Sprinkle the chopped hazelnuts over the tops.
11. Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the swirl) comes out clean.
12. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

My Top Tips for Success

• Banana Ripeness is Key: The spottier and browner the banana skin, the better. This gives you maximum sweetness and moisture.
• Room Temperature Egg: Using an egg straight from the fridge can sometimes make your batter harder to mix smoothly. A quick 15-minute warm-up on the counter makes a difference.
• Gentle Folding: When you combine wet and dry, use a spatula and fold gently. This keeps the muffins tender and avoids a tough texture.
• Check Early: All ovens are different. Start checking at 18 minutes. The muffins are done when they spring back lightly to the touch.

Common Mistakes to Avoid

We’ve all been there. Avoiding these simple pitfalls will make sure your muffins turn out great every single time.

• Overmixing the Batter: This is the biggest culprit for dense, tough muffins. Stir just until the flour disappears. Lumps are okay!
• Overfilling the Cups: Filling them more than 3/4 full will cause the batter to spill over the sides. Use a cookie scoop or spoon for even portions.
• Skipping the Swirl: If you just mix the spread in, you lose that beautiful marbled effect. Take the extra minute to do the layers and swirl. It’s worth it.

NUTRITION INFORMATION

• Serving Size: 1 muffin
• Calories: ~250
• Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 19g
• Protein: 4g

FREQUENTLY ASKED QUESTIONS

Can I make this into a loaf of banana bread instead?

Absolutely! Pour the batter (with the swirls) into a greased 9×5 loaf pan. You’ll need to bake it longer, about 50-60 minutes, at 350°F (175°C). Just keep checking with a toothpick for doneness.

My chocolate hazelnut spread is very thick. What should I do?

This is common, especially if your kitchen is cool. Simply microwave the spread for 10-15 seconds to soften it slightly. This makes it much easier to swirl.

Recipe

Chocolate Hazelnut Banana Muffins Recipe

Make Chocolate Hazelnut Banana Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 2 large overripe bananas (about 1 cup mashed)
• 1/3 cup melted butter or neutral oil
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 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
• 1/4 cup chopped hazelnuts, for topping

My Step-by-Step Method

1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

2

In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are just fine.

3

Whisk in the melted butter, brown sugar, egg, and vanilla extract. Mix until everything is well combined.

4

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5

Gently fold the dry ingredients into the wet banana mixture. Stop as soon as you see no more dry flour streaks. Do not overmix.

6

Spoon about one tablespoon of batter into the bottom of each muffin cup.

7

Add a small teaspoon (about 1/2 teaspoon) of chocolate hazelnut spread on top of the batter in each cup.

8

Divide the remaining batter evenly among the cups, covering the spread.

9

Top each muffin with another 1/2 teaspoon of the spread. Use a toothpick or skewer to gently swirl it into the top layer of batter.

10

Sprinkle the chopped hazelnuts over the tops.

11

Bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the swirl) comes out clean.

12

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Enjoy your homemade Chocolate Hazelnut Banana Muffins Recipe!

Nutrition Information

Serving Size: 1 muffin

Calories: ~250

Fat: 11g

Saturated Fat: 4g

Carbohydrates: 35g

Fiber: 1g

Sugar: 19g

Protein: 4g

Did You Make This?

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Can I skip the nuts on top?

Of course! The muffins will still be delicious. You could also swap them for a sprinkle of chocolate chips or even a little coarse sugar for a sweet crunch. For a dairy-free alternative that’s just as moist and fluffy, these vegan chocolate banana muffins are a fantastic option.

Leave a Reply! (I’d Love to Hear From You!)

Did you give these muffins a try? I’d love to know how your swirl turned out! Share a photo or tell me about your baking adventure in the comments below. Your stories and tips are my favorite part of this whole food blogging journey. Happy baking!