Post image for Banana Chocolate Chunk Nutella Muffins

Banana Chocolate Chunk Nutella Muffins

by Angela Roberts on July 21, 2012

Two’s company, three’s a crowd. Not a problem when the crowd is three over-ripe bananas pushing their way to fame with chopped dark Belgium chocolate, and Nutella. This combination is all the rage and for good reason.

This was a five minute blog post, because unlike many other recipes presented here, this took very little effort. Every day this week, I glanced over at the bananas on the counter,  watching them turn riper and riper until they were nearly black. I picked them up  to throw them into the trash and my food sense stopped me. I remembered last year I a made banana pancakes topped with warmed Nutella and it was a big hit.

Just like that, my hand grabbed the Nutella and 40 minutes later, we had muffins and a little crowd of hands grabbing them. It was spur of the moment Nutella goodness.

I topped the muffins with some toasted chopped hazelnuts, but if I had to do it over, I would add crispy bacon or prosciutto like I did in this chocolate hazelnut bread pudding.

I shot a few pictures and it was done. It’s not usually like that. Sometimes I have a great idea brewing for weeks and it flops. Today, I didn’t think at all, and it worked.

I added about a teaspoon of Nutella to each muffin after they were scooped. You can always add more later if it’s not enough for your taste. Just microwave it first for about 10-15 seconds, before topping your muffin.

Earlier in the day I asked Amy at the Fearless Homemaker what I should do with the bananas and it was suggested that I add them to her delicious no bake peanut butter energy bites.  I might just do that the next time. Tell me, how would you use three over-ripe bananas?

5.0 from 2 reviews
Banana Nutella Muffins
Recipe type: Baked Goods
Prep time: 
Cook time: 
Total time: 
Serves: 12
Banana Muffins with chopped chocolate and nutella make for a great combination.
  • 1 cup all purpose flour
  • 1 cup spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 very ripe bananas
  • ½ cup sugar
  • ½ cup plain yogurt
  • ½ cup grapeseed oil (or canola oil, or ½ cup melted butter)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ounces dark chocolate, chopped (can use ½ cup of chocolate chips)
  • ¼ cup Nutella or more
  • chopped toasted hazelnuts for garnish (optional)
  1. Mix together, flour, baking powder, baking soda, salt in one bowl. Set aside.
  2. Smash bananas with a fork. Add in sugar, eggs, yogurt, oil, vanilla.
  3. Add to flour mixture. Add in chopped chocolate.
  4. Scoop into muffin pan. Makes 12 muffins.
  5. Spoon in about ¾ teaspoon of Nutella into each muffin. You can use more, if you desire.
  6. Bake at 350 for 25-30 minutes.
  7. Garnish with chopped toasted hazelnuts if desired.
Regarding flours, you can use either all-purpose flour or spelt flour, but I mixed them. I like to use oil in my quickbreads and snack cakes. You can use melted butter in this recipe. You can swirl more Nutella through the muffins if desired, or if you prefer, serve muffins with option of topping with more Nutella. I find these best served warm.



{ 18 comments… read them below or add one }

amy @ fearless homemaker July 21, 2012 at 8:08 am

Ooh, these look just wonderful. Excellent use of your bananas!


Rosa July 21, 2012 at 8:59 am

I’d love to eat one of those now! They look perfect and so delicious.




bellini July 21, 2012 at 9:16 am

They sound so addictive Angela!!!!


Cathy @ Noble Pig July 21, 2012 at 9:51 am

Holy wow…my fave ingedients! What is is about Nutella that is so addicting!!! Want.


Kiki D July 21, 2012 at 9:46 pm

MmmmmMMmmm!! Num num num! I’ve wanted to try using yogurt in a cupcake/muffin
recipe, this sounds like a winner!


angela July 23, 2012 at 11:49 am

Kiki, you have helped my baking, especially because now I almost use strictly oil.


Barbara @ Barbara Bakes July 22, 2012 at 8:27 am

Bananas and nutella are the perfect combo in a muffin. Love you stoneware muffin pan.


angela July 23, 2012 at 11:50 am

The stoneware is from Pampered Chef and I just love all their stone products.


Nic@diningwithastud July 23, 2012 at 6:53 am

I have very similar looking bananas talking to me from the fridge. I’ll make them in to these :D


Lora July 23, 2012 at 8:31 am

I usually put overripe banas in smoothies. Gotta love those unexpected almost effortless blog posts. Banana and Nutella is a perfect combo.


Tracymac July 23, 2012 at 9:11 am

These muffins are fantastic! I didn’t have over-ripe bananas, so the banana flavor wasn’t as strong, but they were still delish!


angela July 23, 2012 at 11:49 am

I’m so glad you loved them, even with less banana taste.


love2dine July 24, 2012 at 6:06 am

Oh how beyond-words wonderful!!


Maria Paray July 25, 2012 at 9:23 am

Something else to do with those bananas – and it involves Nutella! Yay! Unfortunately, the Nutella in this country is not as good as the Italian version. US version is much sweeter. I find most of the European treats and chocolates cross the Atlantic and poof – any flavor is sweetened to death.


Peter G | Souvlaki For The Soul July 25, 2012 at 7:37 pm

Angela, I could not think of a better way to use up over ripe bananas! I bet they tasted incredible with the Nutella! Yum!


Carole July 26, 2012 at 4:00 pm

This week on Food on Friday, we are collecting ideas for using bananas. Would you be happy to link this in? Here is the link .


Norma-Platanos, Mangoes and Me! July 29, 2012 at 3:59 pm

I have just been introduced to Nutella…I am addicted…These muffins look really good.


url August 18, 2012 at 4:09 am

White cloud never promise the sky where and when she will go, but she will be accompanied by your side morning and evening. Star never promise the night to bring him a light, but he is hard to twinkle; The Scenery never says to eye to be forever, but always been beautiful;


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