Hazelnut Chocolate Swirl Matcha Banana Bread Muffins
April 12, 2024
Hazelnut Chocolate Swirl Matcha Banana Bread Muffins
Stop what you’re doing and make my Hazelnut Chocolate Swirl Matcha Banana Bread Muffins. It’s like, an emergency.
Ingredients
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Cinnamon optional
- 2 Ripe Bananas mashed
- 2 large large Eggs
- ¼ cup Avocado Oil
- ¼ cup Coconut Yogurt
- ¼ cup Coconut Sugar
- 2 tsp Matcha Powder
- 1 teaspoon Vanilla Extract
- 1/2 cup Hazelnut Dark Chocolate 1-2 bars
Instructions
- Preheat oven to 375°F.
- Melt the chocolate bars in the oven on a lined baking sheet for 5 minutes. Spread the melted chocolate and freeze for 15 minutes.
- Prepare a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, cinnamon & matcha into a large bowl. Set aside.
- In another bowl, mash the bananas (with a fork), add in the eggs, oil, coconut yogurt and give it a whisk.
- Add in the coconut sugar and vanilla extract to the banana mixture and whisk to combine.
- Add the wet ingredients to the dry ingredients and fold with a spatula to combine. Don’t overmix.
- Lastly, add in the hazelnut chocolate chunks and lightly fold into the batter with a spatula.
- Scoop into the muffin liners, about ¾'s full.
- Bake at 375°F for 20-22 minutes, or until a toothpick inserted comes out with the slightest crumbs clinging on.
- Let cool on a cooling rack and enjoy!
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