- Total time :
- 25 mins
- Prep Time :
- 10 mins
- Cook Time :
- 15 mins
1 1/2 cups (375 mL) All-Purpose Flour
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) cocoa powder
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 cup (60 mL) Spectrum® Coconut Oil, melted
1/4 cup (60 mL) Rice Dream® Dairy Free Drink, Enriched Chocolate
1 tsp (5 mL) vanilla extract
3 small overripe bananas, mashed
1/2 cup (125 mL) chopped toasted hazelnuts
- Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, whisk together egg, melted coconut oil, dairy-free rice drink and vanilla until blended. Stir in mashed bananas; stir into flour mixture just until moistened (do not overmix). Fold in hazelnuts. Spoon evenly into prepared muffin cups.
- Bake for 15 to 25 minutes or until tester comes out clean and tops spring back when pressed lightly. Transfer to rack; let cool completely or serve warm.
Tip: Use ice cream scoop to scoop batter into muffin cups.