Chocolate Hazelnut and Banana Muffins
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 12
When your breakfast can double as dessert, you know it's gotta be good. Enjoy these Chocolate Hazelnut and Banana Muffins any time of day.
  • 2 large, ripe bananas, mashed
  • ¼ cup honey
  • ¼ cup packed dark brown sugar
  • ½ cup plain, nonfat Stonyfield Greek Yogurt
  • 1 large egg
  • ⅓ cup unsweetened cashew milk (or your preferred milk)
  • ½ cup Justin's Chocolate Hazenut Butter
  • 2 tsp vanilla extract
  • 1 and ¾ cups white whole wheat flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • Topping: raw turbinado sugar
  1. Preheat the oven to 425F degrees. Add liners to a 12-count muffin pan and set aside.
  2. Combine mashed bananas, honey, dark brown sugar, Greek yogurt, egg and milk together in a medium bowl.
  3. Whisk in the chocolate hazelnut butter and vanilla extract until smooth.
  4. Mix together the flour, cinnamon, baking soda, baking powder and salt in a larger bowl.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Sprinkle a generous amount of raw turbinado sugar on the top of each muffin.
  7. Scoop batter into the lined muffin tin, just about to the top of each liner.
  8. Bake at 425 degrees for 5 minutes. Do not remove the muffins, but adjust the oven temperature down to 350 degrees.
  9. Continue to bake for another 12 minutes or until a toothpick inserted into the center comes out clean.
Adapted from Sally's Baking Addiction's Skinny Peanut Butter Banana Muffins:
Recipe by Take A Bite Out of Boca at