I’m in Europe! In Bulgaria visiting my in laws in particular. It seems like there’s Nutella products wherever I turn (talk about selective perception!) so I thought it’s appropriate to share the recipe for this batch of Nutella Filled Nutella Banana Muffins that I baked a couple of weeks back (yep I said Nutella twice).

These may just be the best way to use up your ripe bananas friends. The recipe comes together in minutes (especially when using a food processor or blender) and the final product is amazing. Moist, rich with a creamy hidden surprise. They’ll just make you feel like a kid again!

Print Recipe

5 from 1 vote

Small-batch Chocolate Filled Muffins

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: banana, banana bread, brownie muffins, chocolate, chocolate filled, chocolate hazelnut, chocolate spread, easy recipes, low sugar, muffins, nutella, small-batch

Servings: muffins

Calories: 145kcal

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.

Nutrition

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