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4.75 from 4 votes

Nutella Banana Muffins

These Nutella Stuffed Double Chocolate Banana Muffins are the ultimate indulgent breakfast treat or anytime dessert!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Yeast Bread Recipes and Quick Bread Recipes
Keyword: banana, banana muffins, bread, breakfast, chocolate, muffins, nutella
Servings: 12 muffins
Author: Carrian Cheney

Equipment

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
US Customary - Metric

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.

Video

Notes

These muffins can be frozen for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 195mg | Fiber: 3g | Sugar: 31g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg