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Chocolate Hazelnut Banana Swirl Muffins

Delightful muffins made with ripe bananas and chocolate hazelnut spread, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter the muffins.
  • 1/2 cup chocolate hazelnut spread For swirling on top.
  • 1 cup all-purpose flour Can substitute half with whole wheat flour if desired.
  • 1/2 cup sugar Reduce if you prefer less sweetness.
  • 1/2 cup milk Any kind of milk can be used.
  • 1/4 cup vegetable oil
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 pieces egg Can be substituted with flaxseed meal for a vegan version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it thoroughly.
  2. In a large bowl, mash the two ripe bananas until smooth.
  3. Add the egg, vegetable oil, milk, vanilla extract, and chocolate hazelnut spread to the mashed bananas. Mix well until all ingredients are thoroughly combined.
  4. In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  6. Spoon the batter into the prepared muffin tin, filling each compartment about 2/3 full.
  7. Drop a teaspoon of chocolate hazelnut spread over the top of each muffin and use a toothpick or skewer to create swirls.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.

Notes

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.