Banana bread muffins? With pumpkin pie spice? And chocolate hazelnut spread? YES, please!
I can just see that chocolate hazelnut spread peeking through the cracks…
Chocolate banana hazelnut deliciousness
Banana Chunk Chocolate Hazelnut Muffins
Yield: 12 Muffins
1 ¼ cup all-purpose flour
½ cup old fashioned rolled oats
1 teaspoon kosher salt
1 teaspoon baking soda
¾ cup light brown sugar
1 teaspoon pumpkin pie spice
1/3 cup pitted deglet noor dates, approximately 10 dates
8 tablespoons unsalted butter, room temperature, plus more for greasing pan
2 whole eggs
3 very ripe large bananas, broken into large chunks, plus 1 large banana, diced small
1½ tablespoons chocolate hazelnut spread
Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.
Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates which is fine.)
Add butter, eggs and the 3 large bananas broken into chunks and process until mixture is fully combined.
Stir in (do not process) the diced banana.
Fill each muffin tin with 2½ tablespoons of batter. Top each with 1/8 teaspoon chocolate hazelnut dollop. Cover each muffin with another 2½ tablespoons of batter.
Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.
Remove from oven and let cool before removing from muffin pan.