Chocolate Hazelnut Banana Muffins Recipe

Emily MorganPosted on December 14, 2025

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I published this recipe for Chocolate Hazelnut Banana Muffins a few years ago after a classic kitchen “oops” moment. I was trying to make my usual banana bread, but I was completely out of walnuts. All I had was a half-empty jar of chocolate hazelnut spread staring at me from the pantry door. If you love banana muffins, you have to try my recipe for Bakery-Style Banana Chocolate Chip Muffins—they’re another reader favorite.

I decided to just go for it, swirling it right into the batter. The result was pure magic. It created these incredible pockets of melted chocolate and toasted hazelnut flavor that made the whole thing feel like a decadent treat, not just a way to use up brown bananas.

That happy accident is now my go-to method. It combines the cozy comfort of banana bread with the irresistible joy of that classic chocolate-hazelnut combo. It’s the kind of bake that makes your kitchen smell like a dream and gets everyone asking for one more.

Recipe Overview

Cuisine: American
Category: Breakfast, Snack, Dessert
Prep Time: 15 minutes
Cook Time: 20-22 minutes
Total Time: 40 minutes
Servings: 12 standard muffins

Why This Recipe is So Special

What sets these apart is the swirl technique. We don’t just mix the spread in. We layer the batter and then add dollops of it.

When you drag a knife or skewer through, you create beautiful marbling. This means every single bite has a ribbon of that rich, creamy flavor. It’s a simple trick that makes them look and taste bakery-quality.

Using very ripe bananas is my other non-negotiable secret. Those black-speckled bananas are the key to natural sweetness and a super moist crumb. They do all the hard work for you. For another quick and delicious option, my Easy Chocolate Banana Muffins are ready in minutes.

The Full Ingredient List

Gathering your ingredients first makes the whole process so smooth. Here’s everything you’ll need. I promise it’s all simple, pantry-friendly stuff.

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
3 large, very ripe bananas (about 1 ½ cups mashed)
½ cup packed light brown sugar
⅓ cup neutral oil (like avocado or vegetable)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
⅔ cup chocolate hazelnut spread, divided
½ cup chopped hazelnuts, for topping (optional but great!)

My Step-by-Step Method

Follow these steps and you really can’t go wrong. I’ve made this so many times, and this order works perfectly every single time.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This makes sure your dry ingredients are evenly mixed.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are totally fine.
To the bananas, add the brown sugar, oil, egg, and vanilla. Whisk it all together until it’s completely combined and looks creamy.
Gently fold the dry ingredients into the wet ingredients. Use a spatula and mix just until you no longer see dry flour. Overmixing is the enemy of a tender muffin.
Spoon about one tablespoon of batter into the bottom of each prepared muffin cup.
Add a small dollop (about 1 teaspoon) of chocolate hazelnut spread on top of that batter in each cup.
Divide the remaining batter evenly among the cups, covering the spread dollops. Then, add one more small dollop of spread on top of each mound of batter.
Take a toothpick or thin knife and gently swirl it through the batter in each cup 2-3 times to marble it. Don’t overdo it!
Sprinkle the tops with the chopped hazelnuts, if using. Bake for 20-22 minutes, or until a toothpick inserted into the muffin (not just into a chocolate swirl) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Try to wait at least 10 minutes before eating—the chocolate swirls are molten!

My Top Tips for Success

Banana Ripeness is Key: The spottier and browner the banana peel, the better. They mash easier and add so much more sweetness and moisture.
Use a cookie scoop or ice cream scoop to divide the batter. It’s so much cleaner and helps you get even-sized muffins that bake at the same rate.
If your chocolate hazelnut spread is very thick and cold, warm it slightly. Just 10 seconds in the microwave makes it much easier to dollop and swirl.
For an extra flavor boost, toast your chopped hazelnuts in a dry pan for a few minutes before topping the muffins. It makes their nutty taste really shine.

Common Mistakes to Avoid

I’ve learned from my own errors so you don’t have to! Here are the big ones to watch for.

Overmixing the Batter: Once you add the flour, mix with a gentle hand. Stirring too much develops the gluten and leads to dense, tough muffins. Lumps are okay!

Over-swirling: When you do the marbling, just a few figure-eight motions are enough. If you swirl too much, the spread just blends into the batter and you lose those beautiful ribbons of flavor.

Not Letting Them Cool: I know it’s hard, but give them a few minutes in the pan and then on a rack. This helps them set and stops them from getting soggy on the bottom.

NUTRITION INFORMATION

Calories: ~280
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Fiber: 2g
Sugar: 22g

*Nutrition is an estimate per muffin and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this as a loaf of banana bread instead?

Absolutely! Pour the batter into a greased 9×5 loaf pan. You’ll need to bake it longer, about 50-60 minutes. Just keep an eye on it and test with a toothpick for doneness.

Can I use a different nut butter or spread?

You can, but the flavor will change. Almond butter or even peanut butter would work. For a non-nut option, try sunflower seed butter. Just make sure it’s a spreadable consistency.

How should I store these muffins?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.