Love the combination of chocolate and hazelnuts? We do, too. The addition of chocolate chunks and crunchy hazelnuts adds decadence to these tender whole wheat muffins that are perfect as a sweet treat any time of day.The extra fibre is just a bonus!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup whole wheat flour
1/2 cup sugar
1/3 cup quick-cooking oats
1 tsp. baking soda
1/2 tsp. salt
1/3 cup oil
1 cup mashed fully ripe bananas (about 3)
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
1/2 cup chopped toasted hazelnuts, divided
2 Tbsp. ground flax seed
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How do I make it ?
Heat oven to 350ºF.
Combine flour, sugar, oats, baking soda and salt in large bowl.
Whisk eggs and oil in medium bowl until blended. Stir in bananas, chocolate and half the nuts.
Spoon into 12 greased muffin pan cups; sprinkle with flax seed and remaining nuts.
Bake 22 to 25 min. or until toothpick inserted in centres comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Kraft Kitchen Tips!
These moist muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3 g
Cholesterol 35 mg
Sodium 220 mg
Carbohydrate 27 g
Fibre 3 g
Sugars 15 g
Protein 4 g
12 servings, 1 muffin (90 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.