Utilize those ripe bananas by making these deliciously moist Hazelnut Chocolate Chip Banana Muffins. They’re perfect for a quick on the go breakfast or afternoon snack.
February 5th is World Nutella Day so of course I had to find a new way to experiment with this chocolaty, hazelnut goodness. My kids just LOVE Nutella and a jar really doesn’t last very long in our house. They love it on toast, combined with peanut butter on sandwiches or just eaten out of the jar with a spoon.
For today’s recipe I mixed the Nutella with the batter from my Banana Chocolate Chip Bread (which is in my cookbook) since my youngest was craving some banana muffins for breakfast.
How do you make Hazelnut Chocolate Chip Banana Muffins?
Start by combining an egg, sugar, oil, milk and Nutella (or other hazelnut spread) in a medium bowl.
Next, add bananas and a little water to a blender and pulse until creamy; then add it to the egg mixture. Add the flour and baking soda and mix until all ingredients have been incorporated; then stir in the chocolate chips.
Finally, line muffin pan with liners (or spray nonstick muffin pan with cooking spray), fill each liner approximately three-quarters of the way to the top and bake for 15-20 minutes or until the tops spring back when lightly touched or a toothpick comes out clean when inserted into the center.
These Hazelnut Chocolate Chip Banana Muffins were so good and the Nutella really added another delicious layer of flavor. I like to make these into muffins so that I can freeze what we’re not going to eat right away, then just pull out what I need for a quick breakfast on the run. ~Enjoy!
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Hazelnut Chocolate Chip Banana Muffins
Ingredients
- 1 large Egg
- 1 c. Granulated Sugar
- 1/2 c. Canola Oil
- 2 tbsp. Milk
- 1/3 c. Nutella (or other hazelnut spread)
- 2 Ripe Bananas
- 1/2 c. Water
- 2 c. All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 c. Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Start by combining the egg, sugar, oil, milk and Nutella (or other hazelnut spread) in a medium bowl.
- Next, add bananas and the water to a blender and pulse until creamy; then add it to the egg mixture. Add the flour and baking soda and mix until all ingredients have been incorporated; then stir in the chocolate chips.
- Finally, line muffin/cupcake pans with liners (or spray nonstick muffin/cupcake pans with cooking spray), fill each liner approximately three-quarters of the way to the top and bake for 15-20 minutes or until the tops spring back when lightly touched or a toothpick comes out clean when inserted into the center.
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- Chocolate Nutella Lava Cookies from Kirbie’s Cravings
- Nutella Mousse from The Stay at Home Chef
- 3 Ingredient Paleo Nutella Fudge Cups from The Big Man’s Worlds
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*Originally posted February 2014; Updated February 2018
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