Skip to content
Ingredients
- 1 ⅔ cups Flour
- ⅓ cup Cocoa
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Canola Oil
- 1 cup Sugar
- 2 Large Eggs, room temperature
- 5 tablespoons Sour Cream
- 1 ⅓ cups Banana, mashed
- ⅔ cup Mini Chocolate Chips
- ½ cup Nutella
Directions
- Place two large spoonfuls of Nutella in a bowl and freeze
- Preheat oven to 350F; line a muffin tin with liners
- In a large bowl, whisk together oil and sugar; add in the eggs and sour cream; whisk again, do not over mix
- Place the banana, chocolate chips, and all dry ingredients into the wet ingredients; gently fold together with a wooden spoon
- Using a cookie scoop, place one large spoonful of batter into the bottom of the liner and place a dollop of frozen Nutella in the batter; cover with more batter up to ⅔ full
- Place a small amount of Nutella on top of the batter then swirl with a knife
- Allow to rest in the pan for 8-12 minute before baking
- Bake for 12-16 minutes for regular muffins or 18-22 minutes for jumbo muffins
- When the muffins are lightly golden and the middle springs back when you touch it