So combined with leftover easter chocolate still tempting my household, I thought once again I would turn them into a baked delight to tantalize our taste buds. So easter + mushy banana’s = birthday treats on a monday morning for one of my work colleagues. Happy Birthday Monique!
Chocolate, Hazelnut & Banana Muffins
yield 12 muffins
- 100g crushed hazelnuts
- 350g dark or milk cooking chocolate
- 2 mushy mashed bananas
- 1/2 cup brown sugar
- 1 tbl sp. instant coffee
- approx 2 cups of milk
- few drops vanilla essence
- 2 1/2 cups self-raising flour
- 3 eggs
- 100g melted butter
Pre-heat your oven to 180c.
Pre-prepare your muffin tin by greasing with butter or spray and then flour. This will hopefully stop your muffins sticking to the tin.
Place the chocolate and butter into a metal bowl and place the bowl over a saucepan of boiling water. This is the safest way to melt chocolate without burning it.
Add your mashed banana, vanilla essence & eggs. Stir through and then add melted chocolate and butter. Once mixed well, add in milk until the batter is a smooth consistency.
Fill your muffin cups and bake for approx 20 – 30 mins or until springy to touch. Allow to cool on a wire rack and then dust with icing sugar.
Happy Cooking, and happy eating, Leah