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Chocolate Hazelnut Banana Muffins – By @Sarahtannernz

Chocolate Hazelnut Banana Muffins



  • In a blender, whiz together…
  • 3 ripe bananas
  • ½ cup peanut butter, or almond, or a seed butter for nut allergies
  • ¼ cup maple syrup
  • 3 pasture raised eggs
  • 1/3 cup coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Stir through…
  • 1 bar Bennettos Natural Foods co Toasted Hazelnut chocolate, chopped roughly
  • 1/3 cup hazelnuts, chopped roughly





  1. Preheat the oven to 180 degrees Celsius.
  2. In a blender or food processor, whiz together all the ingredients, apart from the chocolate and hazelnuts.
  3. Transfer to a bowl and fold through the chocolate and hazelnuts.
  4. Line a muffin baking tray with paper liners, and carefully spoon in the mixture evenly across the 12 spaces.
  5. Place in the oven to bake for 25 minutes, or until slightly browning on top.
  6. Allow to cool in the tray before taking out and resting on a cookie tray. Serve warm, or store in an air-tight container once completely cooled.