Recipes

Vegan Banana Chocolate Hazel Muffins

Fluffy and moist, these banana and chocolate hazel muffins are a moreish treat that are quick and easy to make. A delicious alternative to your standard banana loaf.  

Banana bread is classic and rightfully beloved bake for using up spotty bananas. However, sometimes you just want to try something new, so I decided to to have a go at making banana muffins! Muffins are quick, easily portable, and taste just as good, so I was excited to have a go at a vegan batch.

But as lovely as these would taste using banana alone, I knew the addition of a chocolate and hazel nut butter would take this recipe up a level. I mean, banana + chocolate and hazelnut butter = match made in heaven. 

So, if you fancy an easy alternative to your standard banana loaf, why not give these moreish treats a go?

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 190g Plain Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1/2 teaspoon of Salt 
  • 1 teaspoon of ground Cinnamon 
  • 1/4 teaspoon of ground Nutmeg
  • 3 overripe Bananas 
  • 1 teaspoons of Flaxseed (ground)
  • 85g of Coconut oil (liquid form)
  • 135g of Golden Caster Sugar
  • 30ml Unsweetened milk of choice
  • 1 teaspoon of Vanilla extract
  • 6 teaspoons of Chocolate and Hazelnut butter (I used Livia’s Choc Hazel Twist Dip)

How to Make Vegan Banana Chocolate Hazel Muffins

Step 1 – To a bowl, add 1 teaspoon of flaxseed and 2-3 teaspoons of water and mix before setting aside. 

Step 2 – Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.

Step 3 – In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, then set aside. 

Step 4 – In a separate bowl mix together your coconut oil, caster sugar, unsweetened milk and vanilla extract.

Step 5 – Mash your bananas. 

Step 6 –Add the wet ingredients into dry ingredients and mix together. Then, add your flax egg and mashed banana and stir until combined.

Step 7 – Spread batter evenly between your 6 muffin cases. Then top each with a large teaspoon of your chocolate hazelnut butter. Use a toothpick to swirl the nut butter into your muffin batter. If you want to make distinctive swirls in your muffins, I would recommend using a thicker nut butter than Livia’s. 

Step 8 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 9 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 10 –  Once cooled, enjoy! 

Top Tips

  1. I recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan. 
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. The more brown the banana the better your muffins (honestly)!
  4. Omit the chocolate hazelnut butter if you don’t want it as these banana muffins are delicious plain. Alternately, experiment by substituting other nut butters (like peanut butter), just make sure to keep the measurements the same.
  5. These muffins will stay fresh if covered for a few days, last a week refrigerated and up to 6 months frozen. 

Vegan Banana Chocolate Hazel Muffins

Recipe by Daphne HartCourse: Dessert, BreakfastCuisine: VeganDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Fluffy and moist, these banana and chocolate hazel muffins are a moreish treat that are quick and easy to make. A delicious alternative to your standard banana loaf.

Ingredients

  • 190g Plain Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1/2 teaspoon of Salt

  • 1 teaspoon of ground Cinnamon

  • 1/4 teaspoon of ground Nutmeg

  • 3 overripe Bananas

  • 1 teaspoons of Flaxseed (ground)

  • 85g of Coconut oil (liquid form)

  • 135g of Golden Caster Sugar

  • 30ml Unsweetened milk of choice

  • 1 teaspoon of Vanilla extract

  • 6 teaspoons of Chocolate and Hazelnut

Directions

  • To a bowl, add 1 teaspoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.
  • Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, then set aside.
  • In a separate bowl mix together your coconut oil, caster sugar, unsweetened milk and vanilla extract.
  • Mash your bananas.
  • Add the wet ingredients into dry ingredients and mix together. Then, add your flax egg and mashed banana and stir until combined.
  • Spread batter evenly between your 6 muffin cases. Then top each with a large teaspoon of your chocolate hazelnut butter. Use a toothpick to swirl the nut butter into your muffin batter.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Once cooled, enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • If you do not have golden caster sugar use 35g of brown sugar and 100g of granulated sugar instead.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen. 

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