Mini Banana Chocolate-Hazelnut Muffins
Mini Banana Chocolate-Hazelnut Muffins
Ripe bananas and applesauce keep these two-bite muffins moist, while a small swirl of chocolate-hazelnut spread gives each one a distinct top. The batter is intentionally thick so the swirl stays near the surface instead of sinking into the mini-muffin cups.
Yield: 24 mini muffins
Equipment: 24-cup mini-muffin pan, mixer or whisk, two bowls, toothpick
Time: 15 minutes preparation, 12–14 minutes baking
Oven: 350°F (175°C)
Ingredients
- 1 1/3 cups all-purpose flour, 160 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 medium very ripe bananas, mashed
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons chocolate-hazelnut spread
- Nonstick spray
Method
- Heat the oven and coat the mini-muffin cups lightly with spray. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- In a second bowl, whisk banana, egg, sugar, applesauce, and vanilla until blended. Small fruit flecks are fine, but break up large pieces that would create gummy pockets.
- Fold dry ingredients into the banana mixture only until no dry flour remains. Divide among 24 cups, filling each about three-quarters full.
- Warm the chocolate-hazelnut spread for 5–10 seconds only if too stiff to portion. Dot about 1/4 teaspoon on each muffin and make one or two shallow swirls with a toothpick. Overmixing muddies the pattern.
- Bake 12 minutes, then check. The exposed crumb should spring back, a tester inserted away from the spread should show clean or with crumbs, and centers should reach at least 160°F. Cool 5 minutes in the pan, then move to a rack.
Batter and baking cues
A thick scoopable batter is correct. Runny batter can result from oversized or thawed frozen bananas; add 1 tablespoon flour if needed. Tough muffins come from stirring after the flour is hydrated. Dark nonstick pans brown quickly, so inspect at 11 minutes. Pale silicone pans may need another 2 minutes and should sit on a metal sheet for support.
Swirl troubleshooting
If the spread sinks, it was added in a heavy dollop or stirred too deeply. Keep the toothpick within the top third of the batter. If it seizes, the spread was overheated; portion it at room temperature instead. Chocolate-hazelnut spread contains common allergens, including hazelnuts and often milk or soy, so check its label before serving.
Storage and substitutions
Cool completely and store airtight at room temperature for 2 days or refrigerate for 5 days. Freeze in a single layer, then bag for up to 2 months. Thaw covered or warm briefly at 300°F. Pumpkin puree can replace applesauce, with a slightly earthier flavor. For a nut-free version, use a verified nut-free chocolate spread or press a few mini chocolate chips on each top instead.
