Chocolate-Hazelnut Muffins with Banana

Reward yourself with a sweet-and-nutty snack of chocolate and hazelnuts, plus healthy chopped banana. Pair with steaming mugs of hot cocoa or serve as dessert.

Makes 12 muffins


  • 1 Basic Muffin recipe
  • 3 tbsp unsweetened Dutch-process cocoa powder
  • ¾ cup chopped banana
  • 1 ½ tsp chocolate–hazelnut spread
  • 2 chopped 1.55–ounce milk chocolate candy bars
  • ¼ cup chopped hazelnuts


  1. Prepare batter for Basic Muffins as directed, except reduce flour to 1¾ cups and add 3 tablespoons unsweetened Dutch-process cocoa powder to the flour mixture.
  2. Fold ¾ cup chopped banana into batter.
  3. Spoon half of the batter into prepared muffin cups.
  4. Spoon about 1½ teaspoons chocolate–hazelnut spread into each muffin cup; top with remaining batter.
  5. Top batter in each cup with some of 2 chopped 1.55–ounce milk chocolate candy bars and some of ¼ cup chopped hazelnuts.
  6. Lightly sprinkle with sea salt flakes, if desired. Bake as directed.

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