Glorious banana muffins with delicious chunks of chocolate and hazelnuts.
Hello friends! Hope you are feeling good and looking forward to your weekend. Yesterday was my birthday and as I said, I had decided not to bake myself a birthday cake. However, I was too greedy and I could not resist baking some glorious jumbo banana muffins with chocolate chunks and hazelnuts. Well it was my birthday so please don’t judge me!
For this recipe, I actually used a combination of two of my staple recipes for baked goods, that is, my Moist Banana Walnut Chocolate Bread recipe and my Chewy Chocolate Chunk Cookies recipe. I use both of these recipes on a regular basis so it was only a matter of time before I put both together. I really like the texture of this particular banana bread and I use it as a foundation for any banana bread or muffin. I think it is very important to have a few key basic foundation recipes in your repertoire. Once you have found yourself a trusty and good foundation recipe, it is easy to then add in any amount or combination of additional ingredients that you like.
This time round I added chocolate chunks and hazelnuts to my banana muffins. I usually buy a few dark chocolate and hazelnut bars from the supermarket and chop them up into chunks. That way, you get both chocolate and hazelnuts in one go, no need to buy two separate items. I then store these chunks in containers so they are always ready to be added into baked goods, be it for cookies, cakes or muffins. No need for a fine chop here, rough 2cm x 2cm chunks should do it.
I had another one of these banana muffins this morning and it tasted just as good. Just warm it up in the oven for 5 minutes and you have yourself a breakfast treat.
Recipe for Banana Muffins with Chocolate Chunks and Hazelnuts
Prep Time: 20 minutes / Cooking Time: 30 minutes / Makes 7 Jumbo Muffins (*I used a 6 tin Jumbo muffin pan and 1 ramekin)
180gm Soft Brown Sugar
3 ripe Bananas (mashed) (*before mashing all the bananas, do cut a few slices and reserve for decorating the tops of the muffins)
180ml Vegetable Oil
130gm All Purpose Flour
130gm Wholemeal Flour
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
½ tsp Cinnamon
½ tsp Vanilla Extract
180gm Dark Chocolate Chunks and Hazelnuts
1. Pre-heat oven to 170°C and brush a muffin tin slightly with butter.
2. Sift the all purpose flour, wholemeal flour, baking soda, baking powder and cinnamon together. Add in the salt and whisk evenly. Set aside.
3. In a large bowl, pour in the vegetable oil. Add the eggs, sugar and mashed bananas. Whisk the mixture thoroughly until all the sugar has dissolved. Add in the sifted dry flour mixture and fold in until you do not see any flour lumps. Fold in the dark chocolate chunks and hazelnuts, reserve some of the chocolate chunks to decorate the tops of the muffins with.
4. Divide the batter evenly into the muffin tins, fill up to 2/3 full. Arrange the banana slices and sprinkle the remainder of the chocolate chunks on the top of the muffins. Bake for 30 minutes or until a skewer or cake tester comes out clean. Remove the muffins from the oven and leave to cool in the tins for 10 minutes before removing from and leaving to cool completely on a wire rack.
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