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These Nutella Stuffed Double Chocolate Banana Muffins are the ultimate indulgent breakfast treat or anytime dessert! They taste like chocolate cake! Made with ripe bananas, Nutella, rich cocoa powder, and chocolate chips, each bite is soft, moist, and bursting with fudgy chocolate flavor.
Table of Contents
- Banana Bread
- Ingredients for Banana Chocolate Chip Muffins with Nutella
- What Should Bananas Look Like for Baking?
- Substitutions
- Steps for Making Banana Chocolate Muffins with Nutella
- What Makes Muffins Rise
- Storing Nutella Stuffed Double Chocolate Banana Muffins
- Watch How This Muffin Recipe is Made…
- Nutella Banana Muffins Recipe
The surprise creamy Nutella center takes these banana muffins to a whole new level, making them a decadent upgrade to classic banana bread. Perfect for chocolate lovers, these easy homemade muffins are great for meal prep, school lunches, or weekend baking. Whether you’re looking for a moist banana chocolate muffin recipe or a way to use up overripe bananas, this Nutella-stuffed version will be your new go-to. They taste unreal!
Banana Bread
After years of testing our BEST Banana Bread recipe we had no choice, but to go crazy with 500 billion adapted recipes and this particular Nutella stuffed double chocolate banana muffins recipe is a combination of our obsession with a chocolate muffin we found in Italy, this Nutella Swirled Banana Muffins recipe and our favorite, moist banana bread with chocolate chips.
I still can’t figure out why so many of our readers resist chocolate chips in banana bread, so if you must take them out of this recipe, I understand, but you’re missing out for sure. Our Nutella Swirled Banana Muffins Recipe has a lot of good information about muffins, so please make sure you take a second to pop on over there.
Ingredients for Banana Chocolate Chip Muffins with Nutella
Here’s what you’ll need to create these rich, chocolatey treats:
- Nutella: Creamy, chocolate-hazelnut spread that creates a rich chocolate flavor
- Flour: Gives the muffins structure and a tender crumb.
- Cocoa: Dutch-processed cocoa is best, but any cocoa powder works.
- Baking Soda: A leavening agent that helps the muffins rise light and fluffy.
- Salt: Balances the sweetness.
- Canola Oil: Keeps the muffins moist and tender without overpowering the flavor.
- Sugar: Sweetens the muffins and helps create a soft texture.
- Eggs: Bind the ingredients together and add structure.
- Sour Cream: Adds moisture and a subtle tang for a richer flavor. You can also use Greek Yogurt in a pinch!
- Mashed Banana: About 2 large or 3 small ripe bananas for natural sweetness and extra moisture. The riper, the better!
- Mini Chocolate Chips: Add bursts of melty chocolate in every bite.
What Should Bananas Look Like for Baking?
Bananas should never be black or pure yellow for banana bread. These are the perfect bananas for banana bread.
Substitutions
This recipe is incredibly flexible when it comes to add-ins and swaps! Not a fan of Nutella? Try creamy peanut butter or almond butter instead. Prefer a different chocolate? Go for white chocolate chips, dark chocolate chunks, or a mix of both.
You can swap canola oil for avocado oil or olive oil to avoid seed oils, use white whole wheat flour in place of all-purpose flour, and even substitute Greek yogurt for sour cream.
Steps for Making Banana Chocolate Muffins with Nutella
Here’s a simple guide to making these delicious Banana Chocolate Muffins with a gooey Nutella center.
- Freeze: Chill Nutella until firm; set out eggs and sour cream.
- Prep: Preheat the oven to 350°F and line or spray muffin tin.
- Mix: In a medium bowl, whisk dry ingredients; in a stand mixer, stir wet ingredients, then gently fold in dry mix, bananas, and chocolate chips.
- Fill: Add batter to muffin cups, place frozen Nutella in the center, cover with batter, and swirl in extra Nutella on top.
- Bake: Rest batter 8–12 minutes, bake until tops spring back, then cool briefly in the oven before transferring to the counter.
What Makes Muffins Rise
There are a lot of different recipes with a lot of different combinations to make the muffins rise. Typically baking powder is a go to for a quick bread, but in all of our banana bread testing we discovered that the acid from the bananas and the baking soda work best to make a nice rise on the muffins.
If you’re making regular muffins without fruit or a quick bread loaf you’ll often see baking powder which is great.
Storing Nutella Stuffed Double Chocolate Banana Muffins
To keep your Nutella Stuffed Double Chocolate Banana Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them longer, place the muffins in the fridge where they will stay good for about a week.
For even longer storage, wrap each muffin tightly in plastic wrap or foil and freeze them for up to three months. When you’re ready to eat, simply thaw at room temperature or warm them gently in the microwave for a soft, gooey treat.
It’s happening!! We took Nutella and bananas and made magic. These Nutella swirled banana muffins are also stuffed with creamy, delicious Nutella!
More Delicious Muffin Recipes!
- Blueberry Muffins
- Double Chocolate Zucchini Muffins
- Chocolate Chip Pumpkin Muffins
- Nutella Swirled Pumpkin Muffins
- Zucchini Muffins
Watch How This Muffin Recipe is Made…
Nutella Banana Muffins
Ingredients
- ⅓-½ Cup Nutella
- 1 ⅔ Cups Flour
- ⅓ Cup Cocoa
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ Cup Canola Oil
- 1 Cup Sugar
- 2 Large Eggs
- 5 Tablespoons Sour Cream
- 1 ⅓ Cups Mashed Banana, about 2 very large bananas or 3 small
- ⅔ Cup Mini Chocolate Chips
Instructions
- Place two large spoonfuls of Nutella in a bowl and place in the freezer.⅓-½ Cup Nutella
- Set out the eggs and sour cream.2 Large Eggs, 5 Tablespoons Sour Cream
- Preheat the oven to 350 degrees F.
- Spray a muffin tin with nonstick spray or line with paper liners.
- In a large bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.1 ⅔ Cups Flour, ⅓ Cup Cocoa, 1 teaspoon Baking Soda, ½ teaspoon Salt
- In another bowl, whisk together the oil and sugar. Add in the eggs and sour cream and whisk again, but be sure to not over mix.⅓ Cup Canola Oil, 1 Cup Sugar, 2 Large Eggs, 5 Tablespoons Sour Cream
- Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.1 ⅓ Cups Mashed Banana, ⅔ Cup Mini Chocolate Chips
- Scoop one large spoonful (we actually use a cookie scoop) into the bottom of the muffin wells and place a dollop of the frozen Nutella in the batter. Cover with batter up to ⅔ high in the cup.
- Place a little Nutella on top of the batter and using a small knife, starting at the outside edge of the batter, swirl through and around the Nutella.
- Allow to rest in the pan for 8-12 minutes before baking.
- Bake at 350℉ for 12-16 minutes. The muffins are done when lightly golden and the middle springs back up when you touch the top.
- Once the muffins are done, open the oven door, turn off the oven and let the muffins rest for 2 minutes, no longer, before carefully setting it on the counter for a few more minutes to cool.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, carrian
This looks divine!! Quick question can I turn this recipe into banana bread instead? Would that work? I love all the gooey Nutella 🤤
Yes for sure! I would just swirl the Nutella on top of the loaf rather than putting it in the middle. It will bake for 50-60 minutes.