Здравейте from Bulgaria! I’m currently visiting my in-laws in this beautiful country, and it seems like everywhere I turn, there’s Nutella. (Maybe it’s just selective perception, but I’m not complaining!) This abundance of chocolatey hazelnut goodness has inspired me to share a recipe that’s near and dear to my heart: these amazing Nutella-Filled Nutella Muffins.
Yes, you read that right. Nutella twice. Because I put Nutella in the muffin batter and used it as the filling. Because why not!
These muffins are the perfect way to use up those ripe bananas sitting on your counter. They’re moist, rich, and packed with flavor, with a hidden surprise of creamy Nutella in the center. One bite, and you’ll be transported back to childhood!
The Small-Batch Advantage:
This recipe makes just 8-9 snack-sized muffins, which is perfect for satisfying your craving without the overwhelm of a full batch. No more battling those leftover temptations!
Quick & Easy Baking:
These muffins come together in minutes, especially if you use a food processor or blender to combine the ingredients. And the result is pure magic. The muffins are soft, fluffy, and bursting with banana and Nutella flavor.
Of course if you don’t have Nutella on hand use any chocolate spread you like, and I’ll even give you a recipe for making a quick and easy chocolate spread at home in a few minutes!
Let me know if you give these a try!
Small-batch Chocolate Filled Muffins
Ingredients
Wet ingredients
- 2 ripe bananas (about 240 g) sub 1 cup applesauce or pumpkin puree
- 1 egg sub flax egg
- 2 tbsp greek-style yogurt or (nut) milk (30 g) I used 2% greek yogurt
- 2 tbsp chocolate spread (37 g) I used nutella
- 1/2 tsp vanilla extract
- 1-2 tbsp (nut) milk I used 2 tbsp unsweetened almond milk
Dry ingredients
- 3/4 cup flour, gf all purpose if desired (90 g) you can sub 1/4 cup of this for protein powder
- 1/4 tbsp cocoa powder (24 g)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Filling
- 1/4 cup chocolate spread (74 g) I used nutella
Instructions
- Preheat oven to 350F and grease or line a muffin pan with liners.
- Mix together mashed banana, egg, yogurt, chocolate spread, vanilla extract until smooth. I sometimes do this step in my blender but you can totally mix by hand.
- In a medium bowl whisk together flour, cocoa powder, salt, baking soda, baking powder.
- Pour in the wet ingredients and fold until combined (do not overmix). If the batter is dry (this will depend on the ripeness of bananas and the thickness of your chocolate spread), add 1-2 tbsp (nut) milk to make it loose and spoonable.
- Fill 9 muffin cavities 1/3 of the way.
- Drop a heaping tsp of chocolate spread on each (about 8 g per muffin) and top with the rest of the batter until they’re 2/3 full.
- Bake for 20-25 minutes.
- Let cool in the muffin pan a few minutes then transfer to a wire rack. Enjoy!
Notes
- Keep refrigerated or frozen for maximum freshness and let come to room temperature before enjoying.
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
