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Banana Muffins with Mint Chocolate and Hazelnuts

Banana Muffins with Mint Chocolate and Hazelnuts

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Elevate your banana muffins with this delightful twist on a classic recipe. These Banana Muffins with Mint Chocolate and Hazelnuts are a scrumptious fusion of flavours and textures that will leave your taste buds dancing.

Below you will find a new variation of this recipe that I made when I only had one ripe banana.

Banana Muffins image

Instead of the usual pecans, we’ve incorporated toasted hazelnuts for a rich, nutty crunch that complements the sweetness of ripe bananas.

Demerara sugar adds a rustic, caramel-like sweetness that perfectly balances the wholesome banana goodness.

I made this recipe last week which I adapted from the Joy of Baking but used ingredients I had at home. 

Mint chocolate image

I used hazelnuts instead of pecans, demerara sugar instead of white sugar, I had only 2 ripe bananas, instead of 3, so I made some minor adjustments to the recipe.

Collage banana and hazelnut muffins picture

My twist to the recipe is that I also added some mint chocolates  which made a huge difference to the taste.

Muffin cut showing chocolate image

Update September 2023:

Recently I had one very ripe leftover banana, so I made this recipe again but with ingredients I had at home. Instead of butter, I used olive oil and instead of mint chocolates, I had a dark chocolate, which I chopped and added it to the butter.

I did not have any hazelnuts to use but the result was equally good.

It only took 5 minutes to prepare, as I did the whole procedure in a food processor.

Banana Muffins with Dark Chocolate image

One Banana Muffins with Dark Chocolate

Preparation time: 5 minutes
Cooking time:  20 minutes
Makes: 7 regular sized muffins

Ingredients:

  • 1 ripe banana
  • 1 medium egg
  • 2 tbsp mild extra virgin olive oil
  • 60 grams all-purpose flour
  • 50 grams cane sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp ground cinnamon
  • 10 grams lemon flavoured vanilla sugar
  • 50 grams dark chocolate, chopped into smaller pieces

Directions:

  1. Preheat a fan forced oven to 170o C and position the oven rack in the middle.
  2. In a food processor put the banana, egg, olive oil and sugar and mix until creamy, about 1 minute.
  3. Combine the flour, baking soda, baking powder, salt and vanilla sugar.
  4. Put them in the food processor and mix until incorporated. (Be careful not to over mix; as over mixing can result in tough muffins).
  5. Add the chopped chocolate and mix with a spoon.
  6. Spoon the batter into silicon muffin tins, filling each cup about two-thirds full.
  7. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Banana Muffins in platter image

Banana Muffins with Mint Chocolate and Hazelnuts

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These Banana Muffins with Mint Chocolate and Hazelnuts, are the perfect combination of nutty, sweet, and refreshing. They make for a delightful breakfast treat or an indulgent afternoon snack that will satisfy your cravings. Enjoy the unique blend of flavours and textures in every bite!

Above, you will find a new variation of this recipe that I made when I only had one ripe banana.

Ingredients

  • 1 cup hazelnuts, toasted and coarsely chopped (optional)
  • 230 grams all-purpose flour
  • 150 grams Demerara sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 113 grams unsalted butter, melted and cooled
  • 2 ripe large bananas, mashed well
  • 1/2 teaspoon vanilla essence
  • 12 thin mini mint chocolates

Instructions

  1. Begin by preheating your oven to 180 degrees C and position the oven rack in the middle.
  1. Prepare your muffin pan by either buttering it or using a non-stick spray, or simply line it with muffin cups.
  2. Toast the hazelnuts on a baking sheet for approximately 8 to 10 minutes until they are lightly toasted. Once cooled, chop them coarsely.
  3. In a large bowl, combine the all-purpose flour, Demerara sugar, baking powder, baking soda, salt, cinnamon, and the toasted hazelnuts.
  4. In a separate medium-sized bowl, mix together the mashed bananas, lightly beaten eggs, melted and cooled butter, and vanilla essence.
  5. Gently fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula or wooden spoon. Be careful not to overmix; you want the batter to be thick and chunky rather than smooth. Overmixing can result in tough muffins.
  6. Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
  7. Bake for approximately 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 313Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 52mgSodium 129mgCarbohydrates 37gFiber 2gSugar 19gProtein 5g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

On another note, I have been getting a lot of e-mails asking me regarding the progress of the book and when it will be published. 

All I can say is that I am working hard, all my spare time, which is not a lot, to learn the new software in order to create the book.   

You can see that I am not posting regularly and apart from the time I am taking short breaks and reading a few posts or leaving a comment on Facebook, I am spending the rest of my free time reading tutorials. 

I have a long way to go, so hope you can bear with me until then 🙂   I apologize for not visiting you regularly but at least I try to visit back those who leave a comment on my blog.

Update 2010: My cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste! has finally been published!

Collage Banana Muffins image

Kopiaste and Kali Orexi!!

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cheffresco

Wednesday 27th of October 2010

YUM! Perfect combo of ingredients for a delicious muffin!

Myrto

Monday 18th of October 2010

I love mint chocolate! Your muffins look delicious! My recent post Labneh yoghurt cheese balls

Maria

Friday 15th of October 2010

They look moist and delicious Ivy!

lisaiscooking

Friday 15th of October 2010

The mint chocolate sounds like a great twist. And, I love any kind of nuts with bananas!

MaryMoh

Friday 15th of October 2010

Mmmm....beautiful muffins. Wish I can have one now with a cup of tea. It's so cold. This will surely put big smiles on my face :D My recent post Spicy Lamb Tofu Miso Soup

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