Dark Chocolate Hazelnut Banana Muffins

Ingredients:

• 2 Large eggs

• 2/3 cup granulated sugar

• ½ cup butter, softened

• 3 Tbsp sour cream

• 3 ripe bananas, mashed

• 1 ½ cup flour, sifted

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp vanilla extract

• ½ cup cocoa (or slightly more to make double chocolate)

• Approx. 1 ½ cups roasted hazelnuts (diced/processed)

•  ½ cup Cinnamon/Sugar mix

• 3 Tbsp butter (for diced hazelnuts)

• Mini m&ms (personal preference on quantity)

Instructions:

1. Preheat oven to 350 °F.

2. Prepare muffin pan of choice – We used a 24 mini muffin pan and a large 6 muffin pan

3. Combine together flour, baking powder, baking soda, and cocoa powder. Set aside.

4. Melt 3 Tbsp of butter in small saucepan, add processed/diced hazelnuts – stirring frequently, cook until just tender and fragrant.

5. In a separate bowl, mash the bananas.

6. In a large bowl, cream together butter and sugar. Add in one egg at a time.

7. Add the banana mixture, sour cream, hazelnuts and combine.

8. Add in half the flour mixture and whisk together. Add the rest of the flour, mix.

9. Fold in the chocolate chip morsels, reserving a few tablespoons.

10. Add drops of hazelnut butter over the batter. Gently pour remaining batter over the peanut butter. Add reserved chocolate chip morsels over batter.

11. Bake 10-12  minutes for mini muffins/ 18-20 mins for large, or until toothpick comes out clean if inserted into the center of the loaf. (Bake time may slightly vary depending on your oven).