Banana Hazelnut Muffins

Banana Hazelnut Muffins

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 egg
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


  1. 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.
  2. 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.
  3. 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.