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Chocolate Hazelnut Banana Muffins

Delightful muffins combining the rich flavor of chocolate and creamy hazelnut spread with the natural sweetness of ripe bananas, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ripe bananas, mashed Overripe bananas are preferred for sweetness.
  • 1/2 cup hazelnut spread Ensure it complies with Halal standards.
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Whole wheat flour can be substituted.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips (optional) Can be substituted with another nut butter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, combine the mashed bananas, hazelnut spread, sugar, melted butter, and vanilla extract. Stir until well blended.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
  5. If using chocolate chips, fold them into the batter now.
  6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for up to three months. Reheat in the microwave for 15-20 seconds.