Dairy Farmers of Canada

Chocolate-Hazelnut-Swirled Banana Muffins

Our dietitians' favourite

This recipe is taken from the 2015 Milk Calendar. Chocolate-hazelnut spread and bananas are a natural combo, and swirled together they make these muffins super delicious.

  • Prep: 15 min
  • Cooking: 22 min - 24 min
Yields 12 Servings
chocolate hazelnut swirled banana muffins


  • 1 cup (250 mL) Milk
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) butter melted and cooled
  • 2/3 cup (150 mL) granulated sugar
  • 2 eggs
  • 1 cup (250 mL) (2 or 3) mashed overripe bananas
  • 1/2 cup (125 mL) chocolate-hazelnut spread
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Preheat oven to 375°F (190°C). Butter a muffin pan or line with paper liners.

In a small bowl, stir together milk and lemon juice. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, whisk together milk mixture, butter, sugar and eggs. Stir in mashed bananas; mix well. Pour over dry ingredients; stir just until combined. Drop chocolate-hazelnut spread by spoonfuls over batter; fold and swirl into batter. Don’t overmix.

Spoon into prepared muffin pan.

Bake for 22 to 24 min or until a tester inserted in centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely.


Freeze those overripe bananas to use in these muffins at a later date.

Skip the chocolate-hazelnut spread and use peanut butter instead. Or skip both and make banana muffins.

No lemons? Use white or cider vinegar instead.

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Nutritional information

Per serving
Energy: 295 Calories
Protein: 5 g
Carbohydrate: 40 g
Fat: 13 g
Fibre: 1.7 g
Sodium: 188 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 72 mg
Folate: 22 %
Riboflavin: 14 %
Selenium: 22 %
Thiamin: 15 %