Chocolate Banana Muffins with Nutella


  • 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


  1. Place two large spoonfuls of Nutella in a bowl and freeze
  2. Preheat oven to 350F; line a muffin tin with liners
  3. In a large bowl, whisk together oil and sugar; add in the eggs and sour cream; whisk again, do not over mix
  4. Place the banana, chocolate chips, and all dry ingredients into the wet ingredients; gently fold together with a wooden spoon
  5. 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
  6. Place a small amount of Nutella on top of the batter then swirl with a knife
  7. Allow to rest in the pan for 8-12 minute before baking
  8. Bake for 12-16 minutes for regular muffins or 18-22 minutes for jumbo muffins
  9. When the muffins are lightly golden and the middle springs back when you touch it

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