When it comes to baking there are a few classic combinations that never fail. One of this combination for me are over-ripe bananas, the ones with lots of black spots which are super sweet, with toasted hazelnuts and chocolate. I mean who doesn’t love Nutella? The saying “You can’t make everyone happy, you are not a Nutella jar” is pretty accurate.
And when speaking of Nutella of course the chocolate must not be forgotten. And the chocolate can come in many forms, chocolate chips, chocolate powder (cacao powder), melted chocolate, and the list goes on. So… when you have these 3 ingredients you can already preheat your oven, because the possibilities are endless and the result is always amazing.
This time I used the Torino black chocolate. I buy this every time I visit my mother in Switzerland and bring at least 10 of them back with me to Barcelona. The “Torino Stängeli” which means “Torino bar” in swiss german was always one of my favourite chocolate pre-vegan. And then I stopped, because they have a milk version and the dark version had also some kind of milk powder in it. But a few months ago they changed the recipe and it’s now 100% vegan. It’s the perfect chocolate to use as it melts wonderfully. But of course you can use any other chocolate you like for the filling of these Banana Muffins with toasted Hazelnuts and dark chocolate centre.
As said, you only need 10 ingredients and oil, gluten and sugar are not part of them. These chocolatey muffins with bananas and hazelnuts are a healthy treat and you do not have to have any regrets when you eat two at once, which will most probably happen, haha.
They are kids-friendly, you do only need one big bowl, so the little ones can help you perfectly in the kitchen, they just have to swing the spoon and you keep adding the ingredients.
These Banana Hazelnut Muffins with dark chocolate centre can be eaten for breakfast, for coffee break at the office, afternoon tea or at night when watching your favourite Netflix show and you crave something sweet. Now go preheat your oven and in only 1 hour total time you will have 12 of these beauties waiting for you to be eaten.
Want to try some of my other muffins recipes? Check these out:
- Peanut-Butter filled Chocolate Banana Muffins (vegan)
- Berry Muffins with Cashew-Date-Caramel Centre (vegan, oil free)
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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- 190 gr hazelnuts toasted, ground
- 100 gr buckwheat flour
- 2 tbsp chiaseeds
- 570 gr bananas over-ripe, mashed (approx. 4 big ones)
- 1 banana sliced, for topping
- 1 lemon juice
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp apple cider vinegar
- 12 squares dark chocolate I used dark "TORINO" chocolate from Camille-Bloch
Ingredients
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- Pre-heat oven to 180ºC.
- In a big bowl mix the hazelnuts with the buckwheat flour and add the chia seeds. Add the mashed bananas and the lemon juice to the bowl and mix well.
- Add the baking powder and baking soda and drizzle the apple cider vinegar on top.
- Then mix everything again carefully, just as much as needed to get a smooth batter. Don’t overdo it, otherwise the muffins won’t raise in the oven. Place muffin liners in a muffin tin and distribute half of the batter in the muffin liners.
- Place 1 tablet of chocolate in the middle of each muffin and cover them with the rest of the batter.
- Place the banana slices on top. You can sprinkle some coconut sugar on top if you want. But if you want them sugar-free skip this step.
- Place them in the oven and bake for about 30 minutes.
Everyone can make these muffins, they are super-simple. Perfect for breakfast, coffee or tea break or even as a pre-workout boost as they are packed with bananas and hazelnuts which give you extra energy.
You can freeze them without any problem.
