Banana Muffins with Chocolate Hazelnut Crunch

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.6
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 158.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.3 g

View full nutritional breakdown of Banana Muffins with Chocolate Hazelnut Crunch calories by ingredient
Submitted by:

Introduction

Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with chocolate-hazelnut crispy bites instead of chocolate chips. Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with chocolate-hazelnut crispy bites instead of chocolate chips.
Number of Servings: 12

Ingredients

    cup unsweetened vanilla almond milk
    ⅓ cup agave nectar
    cup canola oil
    cup unsweetened apple juice
    2 large, overripe bananas, mashed roughly
    1 cup flour
    1 cup spelt flour
    1 tbsp baking powder
    tsp nutmeg
    tsp salt
    cup Chocolate Hazelnut Crunchies or miniature chocolate chips


Tips

Chocolate Hazelnut Crunchies recipe: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3283583&ff=1


Directions

Heat the oven to 375F and line a muffin tin.
In a bowl, beat together milk, agave, canola, apple juice and bananas.
Stir in the flours, baking powder, nutmeg and salt until just combined.
Fold in the Chocolate Hazelnut Crunchies.
Bake for 25 - 30 minutes, until they test done.

Serving Size: Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

Rate This Recipe