What will i need?

  • 2 cups (240g) roasted hazelnuts
  • 1 tbsp. vanilla extract
  • 4 tbsp. cocoa powder
  • 4 tbsp. maple syrup
  • ¼ tsp. salt
  • 2 tsp. coconut oil
  • ½ cup (120ml) hazelnut milk (or almond)


per serving:

  • 210 kcal
  • 10g Fats
  • 28g Carbs
  • 5g Protein


  • Heat the oven to 355°F (180°C) and line a muffin tray with paper muffin cups.  
  • Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.
  • Divide the batter between the 6 muffin cups. Top each one with the walnuts.
  • Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.
  • Remove the muffins from the oven and cool completely before serving.

Makes 6

Prep: 10 mins

Cook: 20 mins