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Chocolate Banana Hazelnut Muffins with Chocolate Ganache Recipe

My name is Jacqui I am beyond excited to be LMM’s ‘foodie’ contributor. As I write recipes for you I promise they will offer delicious indulgence. By no means will my recipes fall into your diet plan, but they will reward you on your “free” days and help satisfy your craving family and friends. I’m so honored to have partnered up with Ashley of LMM! I can only hope to help inspire and bring our the inner ‘foodie’ in each of her readers. I believe everything is healthy in moderation and indulgence is good for the soul. Join me each month as I take you on a fantastic culinary journey through my delicious world.

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I’ve come to realize that most things are better smothered in chocolate. I’ve started dipping my spoons in chocolate and storing them in the freezer. I pull those sweet suckers out and stir my hot chocolate and coffee with them. Anyways, my love for chocolate has extended it’s self into breakfast. It has morphed into muffins. Here are step by step directions to achieve chocolate greatness come morning time. Didn’t someone once say breakfast is the most important meal of the day? Well now it’s the best meal of the day. Follow along friends…this one is a goodie.

 Chocolate Banana Hazelnut Muffins with Chocolate Ganache

What you need:

{I use organic ingredients. However, use whatever you have and what your used to}
`2 cups flour
`4 tbs brown sugar
`3/4 cup cocoa powder
`1 tsp baking powder
`1/2 cup hazelnuts (roasted & chopped)
`3-4 bananas (roasted)
`2 large eggs
`1 stick cup butter (melted)
`1 cup whole milk

Steps

`First place the bananas on a baking sheet. Roast the bananas in the oven at 400 degrees for about 10 minutes or until black. This is a vital step because roasting the bananas help bring out a strong flavor that will hold up nicely against the chocolate and hazelnuts.

`In a small skillet toast the hazelnuts on medium high heat. These will only take a few minutes. You will know when they are done when you can smell them. Again, toasting the hazelnuts brings out the tasty oils and heightens the flavor profile.

`Start the batter by sifting your flour, sugar, cocoa and baking powder together.

`In a separate bowl mix the eggs, butter, milk and bananas.

`Mix together both the dry and the wet ingredients. Mix in 1/2 cup of the hazelnuts.

`Be sure to not over mix the batter, as this could lead to stiff muffins.

`Scoop batter into a muffin pan. You can use cupcake liners or just spray your pan with non-stick spray.

`Bake for about 15 minutes at 350 degrees.

`They should look like this after baking…


Chocolate Ganache
(Optional, yet mind blowing topping)

`In a sauce pan fill half with water and bring to a soft boil.

`In a glass bowl pour 1 cup of chocolate chips and 1/4 heavy cream.

`Once the water is at a boil; turn off the heat, place glass bowl with chocolate and cream on top of the sauce pan and stir with a spatula.

`After a few minutes the chocolate will slowly melt and become smooth and glossy.

`When the muffins have cooled, top them with the chocolate gananche. Garnish with extra hazelnuts.

`Enjoy! Although these muffins incorporate chocolate, they are packed with potassium, protein and essential vitamins. Thanks to the bananas and hazelnuts. Using real cocoa powder cuts the sweetness and skip the chocolate ganache topping for a healthier route. Which ever way you choose, these are a home run and combine two of the most sought after flavors…chocolate and hazelnuts.

Keep muffins in a Tupperware for up to one week.

Recipe makes about 12.

Chocolate Banana Hazelnut Muffins with Chocolate Ganache Recipe
 
Author:
Ingredients
  • 2 cups flour
  • 4 tbs brown sugar
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • ½ cup hazelnuts (roasted & chopped)
  • 3-4 bananas (roasted)
  • 2 large eggs
  • 1 stick cup butter (melted)
  • 1 cup whole milk
Instructions
  1. First place the bananas on a baking sheet. Roast the bananas in the oven at 400 degrees for about 10 minutes or until black. This is a vital step because roasting the bananas help bring out a strong flavor that will hold up nicely against the chocolate and hazelnuts.
  2. In a small skillet toast the hazelnuts on medium high heat. These will only take a few minutes. You will know when they are done when you can smell them. Again, toasting the hazelnuts brings out the tasty oils and heightens the flavor profile.
  3. Start the batter by sifting your flour, sugar, cocoa and baking powder together.
  4. In a separate bowl mix the eggs, butter, milk and bananas.
  5. Mix together both the dry and the wet ingredients. Mix in ½ cup of the hazelnuts.
  6. Be sure to not over mix the batter, as this could lead to stiff muffins.
  7. coop batter into a muffin pan. You can use cupcake liners or just spray your pan with non-stick spray.
  8. Bake for about 15 minutes at 350 degrees.
Chocolate Ganache (Optional, yet mind blowing topping)
  1. In a sauce pan fill half with water and bring to a soft boil.
  2. In a glass bowl pour 1 cup of chocolate chips and ¼ heavy cream.
  3. Once the water is at a boil; turn off the heat, place glass bowl with chocolate and cream on top of the sauce pan and stir with a spatula.
  4. After a few minutes the chocolate will slowly melt and become smooth and glossy.
  5. When the muffins have cooled, top them with the chocolate gananche. Garnish with extra hazelnuts.

If you enjoyed this recipe and would like to see others check out our blog Baby Boy Bakery.

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My name is Jacqui and I am the author of Baby Boy Bakery. Over in my neck of the woods I’m the ‘health nut’ who bakes a ton of desserts. I usually eat the majority of them…sometimes more than once a day. But who’s counting? (My butt probably!) I do have a passion for eating organic and keeping leafy greens a daily staple in my family’s diet. However, lets face it…I make desserts for a living and a girl likes to indulge every so often. (Key word being often) So, I bake with only organic-all natural ingredients and call it even. I’ve come to realize I just like to eat. Period.

You can follow Baby Boy Bakery here too:
Facebook  /  twitter  / pinterest  

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12 Comments

  • Reply
    momoftwosalums
    June 14, 2012 at 4:41 am

    I nominated you for three awards! Check out all the information here! http://momoftwosalums.wordpress.com/2012/06/14/1294/

  • Reply
    Gina
    June 14, 2012 at 1:31 pm

    Sounds yummy!!

    Do you “roast” the banana with the skin on or off?

    • Reply
      Jacqui of Baby Boy Bakery
      June 14, 2012 at 4:47 pm

      Hi Gina!
      You roast the bananas with the skin on. For about 10 min or until they are black and bursting at the seams.
      Hope this helps!
      Have a great day!
      xoxo

  • Reply
    Shannon Staker
    June 14, 2012 at 3:44 pm

    I have followed your blog for a while now and LOVE it! I’m reaching out to my fellow bloggers to try and raise some awareness for and also to ask for some donations to help a fellow blogger out who is in need of our help! You can find more information here! I would appreciate anything you could do to help! Thanks, Shannon

    http://shannonmakesstuff.blogspot.com/2012/06/my-husbands-cousins-wife-were-in-need.html

  • Reply
    TOI
    June 14, 2012 at 4:35 pm

    I love this recipe. I am going to try it today

  • Reply
    Daniel
    July 4, 2012 at 10:40 am

    Wow.. I love this receipe and I would like to share this page on facebook and twitter.

  • Reply
    Jess @ The Colorful Ones
    July 19, 2012 at 6:16 pm

    Um, holy amazingness Batman, these look delectable!!! I am not much of a baker (just the thought of it brings to mind a kitchen sink, counters and floor piled high with sticky, messy dishes, flour pasted from floor to ceiling and me sitting in a heap, crying because something didn’t come out right…), but I will be passing the recipe on and begging someone else to whip these up for me! 🙂

    ~Jess

  • Reply
    Easy Popcorn Recipes on Little Miss Momma
    September 20, 2012 at 2:31 am

    […] and would like to see others check out her blog Baby Boy Bakery. Or click here to see her fabulous Chocolate Banana Hazelnut Muffin Recipe. Or here to see her mouth watering Lemon Blueberry Scones Recipe. Or here to see her scrumptious […]

  • Reply
    Easy Popcorn Recipes on Little Miss Momma
    September 20, 2012 at 2:31 am

    […] and would like to see others check out her blog Baby Boy Bakery. Or click here to see her fabulous Chocolate Banana Hazelnut Muffin Recipe. Or here to see her mouth watering Lemon Blueberry Scones Recipe. Or here to see her scrumptious […]

  • Reply
    Cinnamon Brown Sugar Donut Recipe on Little Miss Momma
    September 23, 2012 at 3:47 pm

    […] and would like to see others check out our blog Baby Boy Bakery. Or click here to see her fabulous Chocolate Banana Hazelnut Muffin Recipe. Or here to see her mouth watering Lemon Blueberry Scones Recipe. […]

  • Reply
    Tati Hobbs
    March 11, 2015 at 7:28 am

    Hi! Does this recipe have to be done with hazelnuts or can I substitute them for pecans or walnuts?

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