Chocolate-Hazelnut Muffins with Banana

Name: Chocolate-Hazelnut Muffins with Banana
Yield: 12 muffins
Ingredients: 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

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

Ingredients

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

Directions

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.
Fold ¾ cup chopped banana into batter.
Spoon half of the batter into prepared muffin cups.
Spoon about 1½ teaspoons chocolate–hazelnut spread into each muffin cup; top with remaining batter.
Top batter in each cup with some of 2 chopped 1.55–ounce milk chocolate candy bars and some of ¼ cup chopped hazelnuts.
Lightly sprinkle with sea salt flakes, if desired. Bake as directed.

Associated Recipes

Basic Muffins

As a quick bread, muffins rise with the help of baking powder and eggs instead of yeast, and they require no kneading, rolling or cutting. This perfectly baked muffin has a rounded top, lightly browned edges and a moist, even interior.