If you’re a fan of Nutella, banana bread, and coffee, you might want to sit down for this one. These Mocha Hazelnut Banana Muffins combine the best of all three: rich cocoa, nutty hazelnuts, sweet ripe bananas, and a bold espresso twist. They’re soft, indulgent, and taste like a café-style mocha wrapped in muffin form.
Finely ground hazelnuts in the batter add nutty depth, while a dash of espresso or coffee extract brings out the chocolate’s richness. Top them with crushed hazelnuts and mini chocolate chips, and you’ve got a gourmet breakfast treat or afternoon pick-me-up that’s way too good to share (but we guess you could). ☕🍫🌰
You Do It All. And Nobody Even Notices.
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Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup finely ground hazelnuts (or hazelnut flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large ripe bananas (mashed)
- ½ cup brown sugar
- 2 large eggs
- ¼ cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon brewed espresso or 1 teaspoon coffee extract
- ¼ cup milk (or hazelnut milk)
For the Topping:
- ¼ cup mini chocolate chips
- ¼ cup crushed hazelnuts
Preparation Tips
- No ground hazelnuts? You can grind your own in a food processor—just don’t over-blend, or you’ll get nut butter!
- Use very ripe bananas for natural sweetness and extra moisture.
- Want a stronger mocha flavor? Add 1 extra teaspoon of espresso powder to the dry mix.
- Let the batter rest for 5 minutes so the cocoa and hazelnuts hydrate before baking.
Step-by-Step Instructions
Step 1: Prep the Batter
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. In a medium bowl, whisk together flour, cocoa powder, ground hazelnuts, baking soda, and salt.
3. In a large bowl, mash the bananas, then mix in brown sugar, eggs, melted butter, vanilla, espresso or coffee extract, and milk.
4. Add the dry ingredients to the wet and stir until just combined—don’t overmix.
Step 2: Fill & Top
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Sprinkle the tops with mini chocolate chips and crushed hazelnuts.
Step 3: Bake
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (or with a little melted chocolate—no complaints there).
8. Cool for 5 minutes in the pan, then transfer to a wire rack.
Serving Suggestions
- Enjoy warm with a steaming cup of coffee or hazelnut latte for the full café effect.
- Spread with a thin layer of chocolate-hazelnut spread if you’re feeling extra indulgent.
- Serve as part of a brunch board with fruit, nuts, and yogurt for a chic twist.
Make-Ahead & Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keep for up to 1 week, and warm before serving for best texture.
- Freezer: Wrap and freeze muffins for up to 3 months. Reheat in the microwave for 30 seconds to enjoy warm and gooey.
Conclusion
These Mocha Hazelnut Banana Muffins are everything we love about decadent treats—chocolatey, nutty, caffeinated, and naturally sweetened with bananas. Whether you’re a coffee shop regular or just a fan of fancy flavors, these muffins bring the bold taste of a Nutella mocha straight into your kitchen. Bake a batch, and enjoy your own little slice of gourmet muffin magic. ☕🍌🌰✨
Find more indulgent-yet-everyday bakes right here on Cozy Cadence!