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Chocolate Hazelnut Banana Swirl Muffins

Soft, fluffy muffins swirling with rich chocolate hazelnut spread and ripe bananas, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use really ripe bananas for maximum sweetness and moisture.
  • 1 cup milk (or a dairy-free alternative)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 piece egg
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with whole wheat or gluten-free flour.
  • 1/2 cup granulated sugar
  • 1/2 cup chocolate hazelnut spread
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease it.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
  4. In a large mixing bowl, combine the mashed bananas, sugar, vegetable oil, milk, vanilla extract, and the egg. Whisk until well combined.
  5. Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix!
  6. Gently fold in the chocolate hazelnut spread, creating a swirl effect.
  7. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy these muffins plain, dusted with powdered sugar, or slathered with more chocolate hazelnut spread. Store in an airtight container at room temperature for up to 3 days, or freeze for a month.