Chocolate Hazelnut Banana Muffins
Servings: 12
Ingredients
- 200 g plain flour
- 50 g castor sugar
- 50 g brown sugar
- 2 medium ripe bananas
- 170 g chocolate chips or chocolate chunks
- 70 g hazelnuts chopped
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 125 ml neutral oil vegetable/canola/sunflower
- 1/2 tsp salt
Instructions
- Preheat the oven to 180°C or 350°F and prepare a 12 cup muffin tin with liners.
- In a bowl mix together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl mash the ripe* bananas into a creamy texture. To the bowl add the castor and brown sugar, eggs, neutral oil and vanilla extract. Mix well together.
- Start adding some of the flour to the wet mixture, and mix it in the batter.
- Finally, gently fold in, the chopped hazelnuts and chocolate.
- Divide the batter between the 12 muffin liners. Don't worry if the batter reaches the top of the tin.
- Bake the cupcakes for about 20 minutes or until a cake tester/toothpick comes out clean.
- Remove from pan and let cool completely on wire rack.
Notes
*If you don’t have ripe or spotty bananas on hand. No worries, you can easily speed up this process in your kitchen. All you have to do is simply put your bananas in the oven on a lined baking tray and bake at 150°C /300°F until they turn deeply black. Normally, this process might take from 15 to 30 minutes, depending on how your bananas are at the beginning. Once done, simply remove the skin of the bananas while still slightly warm and mash them. You can either mash them with a fork or by using a mixer!