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!