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Banana Chocolate Hazelnut Muffins

Banana Chocolate Hazelnut Muffins

Moist banana muffins swirled with chocolate hazelnut spread and filled with hazelnuts and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 309 kcal

Equipment

  • 12-cup muffin tin
  • paper liners
  • Mixing bowls

Ingredients
  

Main Ingredients

  • 3 ripe bananas mashed
  • ⅓ cup butter melted
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour plus 1/2 cup more
  • 1 tsp baking soda
  • 1 pinch salt
  • ½ cup chocolate hazelnut spread
  • ½ cup chopped hazelnuts
  • ½ cup chocolate chips
  • ½ cup plain yogurt

Instructions
 

Cooking

  • Heat. Heat the oven to 375 F and line a tin.
  • Wet. Mash the bananas and stir in the butter, sugar, egg, vanilla, and yogurt.
  • Dry. Fold in the flour, soda, and salt.
  • Swirl. Fold in the nuts and chips and swirl in the spread.
  • Bake. Bake 20 to 22 minutes.

Notes

Substitutions: Use sour cream for the yogurt.
Tips: Use ripe bananas and swirl lightly.
Storage: Keep at room temperature for up to 3 days.
Nutrition is calculated per serving.
Keyword Banana Chocolate Hazelnut Muffins, Chocolate Hazelnut Spread, Hazelnuts, Plain Yogurt, Ripe Bananas