Chocolate Banana Muffins
Chocolate Banana Muffins
Try this quick and easy dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 25 minutes
  • Yield 12 servings
  • Hazelnut Ribbon:
  • ½ cup Hazelnut butter or almond butter
  • ¼ cup packed light Brown sugar
  • ½ teaspoon Vanilla extract
  • Muffins:
  • 1½ cups mashed ripe Banana (3-4 bananas)
  • ¾ cup granulated Sugar
  • ½ cup unsalted Butter, melted
  • 2 large eggs
  • 1 teaspoon Vanilla extract
  • 2 cups Cake & pastry Flour
  • ½ cup Dutch process Cocoa powder
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Chocolate chips
  • Chocolate Hazelnut Spread:
  • 1½ cups whole Hazelnuts
  • ¾ cup Icing sugar
  • ¼ cup Hazelnut oil (or vegetable oil)
  • 113 grams dark Chocolate, chopped
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt
  1. Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners
  2. For the hazelnut ribbon, stir the hazelnut butter, brown sugar and vanilla in a small saucepan over medium heat, stirring until the sugar has dissolved. Remove from the heat to cool while making the muffin batter
  3. In a large mixing bowl, whisk the banana, sugar and melted butter and then whisk in the eggs and vanilla
  4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda and salt together. Add this to the banana mixture and stir until blended Stir in the chocolate chips. Spoon enough batter to fill each muffin cup two-thirds of the way. Spoon the cooled hazelnut mixture into each muffin cup and then top with the remaining muffin batter (don’t worry if some of the hazelnut paste is still exposed). Bake the muffins for 20-25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 10 minutes and then tip out to cool completely. Serve the muffins with Chocolate Hazelnut Spread (recipe follows).
  5. The muffins will keep in an airtight container for up to 3 days
  1. Chocolate Hazelnut Spread:
  2. Preheat the oven to 350 °F (180 °C). Place the hazelnut in a single layer in a baking dish and toast for about 15 minutes, until the skins darken and start to crack. Allow the hazelnuts to cool then either rub them in a tea towel to remove the skins, or put them in a colander and swirl them around (the skins will come off and fall through the holes of the colander).
  3. Place the peeled hazelnuts in bowl of a food processor along with the icing sugar, oil, chocolate, vanilla and salt. Pulse this until the mixture becomes a smooth paste – the chocolate will melt from the friction of the spinning blade, making the paste fluid, but once it sets up to room temperature, it will be a spreadable consistency. If the paste doesn’t set within 2 hours, it can be chilled to set, but then stored at room temperature to be spreadable.
  4. The chocolate hazelnut spread will keep in an airtight container at room temperature for a month

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