Heavenly Hazelnut Chocolate Banana Muffins

OKAIMONO/ CAKE RECIPES, Recipes

HAZELNUT CHOCOLATE BANANA MUFFINS
This recipe uses the Seashell Madeleine Mould and Classic Madeleine Mould but you may also use regular cupcake pans.

Don’t throw away those overripe bananas! Turn them into delicious Hazelnut Chocolate Banana Muffins instead. 🍌🧁 Not only is it a great way to reduce food waste, but it’s also a tasty treat that the whole family will love. And the best part? This recipe is super easy and perfect for any regular housewife!

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Here’s what you’ll need:

INGREDIENTS

• 2 Overripe Bananas
• 2 Whole Eggs
• 60g Low GI Sugar
• 30ml Oil
• 160g Cake Flour
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 30g Whole Hazlenuts
• 60g Semi-sweet Chocolate (or dark chocolate of your choice)
• A pinch of salt

METHOD

1. Preheat your oven to 180 degrees Celsius and line your muffin tin with paper liners.
2. In a large mixing bowl, mash the bananas until they’re smooth.
3. Add in the eggs, sugar, and oil. Mix well.
4. Sift in the cake flour, baking soda, baking powder, and salt. Mix until just combined.
5. Fold in your choice of hazelnuts or chocolate chips.
6. Spoon the batter into your muffin liners, filling them about 2/3 of the way.
7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool and enjoy!

Notes:

1. Store in an airtight container at room temp for up to 3 days, and refrigerator for up to 5 days.
2. Please do not copy and paste the recipe or republish it without permission, but feel free to link back to us!
3. If you like this recipe, be sure to visit our Cake Page for more luscious bakes!