Nutella & Banana Chocolate Chip Muffin Recipe
These banana muffins are quite something! Not only that they are topped up with chocolate chips, but they also have a generous amount of Nutella swirled inside them! This is the perfect afternoon snack or one-off treat!
PIN TO KEEP FOR LATER
I like to bake these in a batches of 12 muffins and then freeze most of them (or give them away) as they are dangerously delicious! If they stand around for too long I just can’t help myself eating them.
MORE BAKING RECIPES
Ingredients
- self-raising flour
- caster sugar
- eggs
- sunflower oil
- bananas
- chocolate chips
- Nutella
My top tips for making this recipe
Ripe Bananas Are Key: Make sure your bananas are super ripe. The riper they are, the sweeter and more flavorful your muffins will be. If your bananas aren’t quite there yet, you can speed up the ripening process by putting them in a paper bag for a day or two.
Don’t Overmix the Batter: When you’re combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the muffins dense and tough, and we want them light and fluffy!
Use Good Quality Chocolate Chips: It might be tempting to go for the cheaper chocolate chips, but trust me, using good quality chocolate makes a big difference. You’ll get richer, more delicious pockets of chocolate in every bite.
Layer the Nutella: Instead of just mixing Nutella into the batter, I like to add a layer of Nutella in the middle of the muffin. Spoon half of the batter into the muffin tins, add a dollop of Nutella, and then cover with the remaining batter. It creates a delightful Nutella surprise!
Don’t skimp on the topping: Before baking, I like to sprinkle a few extra chocolate chips on top of each muffin. Not only does it make them look even more tempting, but it also adds a nice, melty chocolate layer on top.
Check early to make sure your muffins are baked correctly: Every oven is a bit different, so start checking your muffins a couple of minutes before the recipe says they should be done. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, they’re ready!
Let the muffins cool down first: It’s tempting to dig in right away, but letting the muffins cool in the pan for about 5 minutes and then transferring them to a wire rack to cool completely helps them set and makes them easier to handle.
MORE BAKING RECIPES
- Rice Krispie Pops with Chocolate >>
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- Chocolate Oreo Balls (no bake) >>
- Christmas Tree Brownies >>
How to make my Nutella & Banana Chocolate Chip Muffin Recipe
First of all preheat the oven to 180C and prepare your muffin tin by lining 12 hole muffin tin with paper muffin cases.
Combine all the dry ingredients (apart from the chocolate chips) together in a bowl.
Combine all the wet ingredients (apart from the bananas) in a mixing jug.
Mash the bananas with fork, but don’t over mash it. I like to keep few chunks of bananas unmashed.
Gently stir the wet ingredients into the dry ingredients, but don’t overmix it.
Stir in the bananas and chocolate chips.
Spoon the muffin mixture into the muffin cases and divide equally between the cases.
Topp up each muffin mixture with Nutella and swirl it in. You can also add the Nutella inside the muffin as you add it to the tin (which is what I did with mine)
Bake in preheated oven for about 20 minutes or until it’s golden brown. Check with a wooden skewer to make sure the muffins are baked.
Cool on a cooling rack
How to store & keep homemade muffins
When I make homemade Nutella and banana chocolate chip muffins, I always want to make sure they stay fresh and delicious for as long as possible. Once the muffins are completely cooled on a wire rack, I usually store them in an airtight container. If I plan to eat them within a few days, I keep them at room temperature. This way, they stay fresh for about 3 to 5 days, which is perfect for enjoying them throughout the week.
If I want to keep them longer, I pop the muffins in the fridge. Wrapped tightly in plastic wrap or stored in an airtight container, they can last up to a week in there. But honestly, I find they taste best when they’re at room temperature, so I usually take them out of the fridge a little while before I plan to eat them.
For even longer storage, freezing is a great option. I place the muffins in a freezer bag or an airtight container and they can last up to three months. When I’m ready to enjoy one, I just let it thaw at room temperature or give it a quick zap in the microwave. This way, I always have a delicious treat on hand whenever the craving strikes!
Nutella & Banana Chocolate Chip Muffins
Ingredients
- 250 g self-raising flour
- 100 g caster sugar
- 2 eggs
- 120 ml sunflower oil
- 3 bananas
- 50 g chocolate chips
- 50 g Nutella
Instructions
- First of all preheat the oven to 180C and prepare your muffin tin by lining 12 hole muffin tin with paper muffin cases.
- Combine all the dry ingredients (apart from the chocolate chips) together in a bowl.
- Combine all the wet ingredients (apart from the bananas) in a mixing jug.
- Mash the bananas with fork, but don't over mash it. I like to keep few chunks of bananas unmashed.
- Gently stir the wet ingredients into the dry ingredients, but don't overmix it.
- Stir in the bananas and chocolate chips.
- Spoon the muffin mixture into the muffin cases and divide equally between the cases.
- Topp up each muffin mixture with Nutella and swirl it in. You can also add the Nutella inside the muffin as you add it to the tin (which is what I did with mine)
- Bake in preheated oven for about 20 minutes or until it's golden brown. Check with a wooden skewer to make sure the muffins are baked.
- Cool on a cooling rack
This blog post was originally written on 4 January 2020 and last updated on 31 January 2025
