Creamy chocolate-hazelnut spread tops these nutty muffins full of bananas and chocolate chips.
Chocolate-Hazelnut-Banana Muffins
- Prep Time 15 min
- Total 50 min
- Servings 18
- Ingredients 13
Ingredients
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1/4 cup buttermilk
- 2 1/2 cups Gold Medal™ all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped hazelnuts (filberts), toasted
- 1/2 cup miniature semisweet chocolate chips
- 1 cup hazelnut spread with cocoa

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
-
Step2In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
-
Step3In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
-
Step4Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
Nutrition
310
Calories
14g
Total Fat
4g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Total Fat
- 14g
- 0%
- Saturated Fat
- 9g
- 0%
- Sodium
- 200mg
- 0%
- Total Carbohydrate
- 42g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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