Banana Chocolate Muffins with Cocoa Powdered Sugar Glaze and Hazelnuts

5 from 7 votes
Prep Time 45 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 13 people
Calories 272 kcal


  • 50 g Dark couverture chocolate
  • 5 tbsp Sunflower oil
  • 200 ml Milk
  • 100 ml Yogurt
  • 250 g Spelt flour type 630
  • 2 tbsp Cocoa powder
  • 50 g Raw cane sugar
  • 3 tsp Baking powder
  • 2 medium sized Fresh bananas
  • 75 g Cocoa powdered sugar
  • 2 tbsp Lukewarm water
  • 3 tbsp Hazelnuts
  • 1 Egg


  • Cut the dark chocolate couverture into large pieces and melt with the oil in a saucepan over a warm water bath over low heat.
  • Mix the milk, egg and yoghurt with a whisk. Peel the bananas and cut into small cubes. Mix the flour, cocoa powder, cane sugar and baking powder in a bowl. Carefully fold in the banana cubes, then stir in the milk-yoghurt-egg mixture Add the oil mixture and mix briefly with a wooden spoon. Preheat the oven to 180 degrees.
  • Line the hollows of the muffin sheet with silicone muffin molds. Spread the muffin dough over the molds and bake in the oven for 20-25 minutes. Allow to evaporate in the mold for 5-10 minutes. Roughly chop the hazelnuts. Put cocoa powdered sugar in a cup with water Mix until smooth, brush onto the banana-chocolate muffins with a brush and sprinkle with the hazelnuts. Let the muffins cool on a wire rack.


Serving: 100gCalories: 272kcalCarbohydrates: 27.7gProtein: 5.7gFat: 15.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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