Chocolate Hazelnut Banana Muffins

Vegan Chocolate Hazelnut Banana Muffins naturally sweetened with dates. Flavourful, insanely delicious, perfectly sweet, and even healthy!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8 muffins


  • 2/3 cup pitted dates (90 g)
  • 3 bananas (290 g)
  • 1/4 cup almond milk (or any non-dairy milk)
  • 2 tsp apple cider vinegar
  • 1 cup ground hazelnuts (100 g) *
  • 1 cup oats (90 g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup roughly chopped dark chocolate (50 g)


  1. Preheat the oven to 180° C (355° F).
  2. In a food processor, ground the oats. Transfer to a large mixing bowl and add ground hazelnuts, baking powder, baking soda, vanilla powder, cinnamon, and salt. Set aside.
  3. Add the pitted dates, bananas, and almond milk to the food processor and process until smooth.
  4. Add the banana mixture to the dry ingredients and mix until well combined. Stir in the dark chocolate.
  5. Evenly divide the batter between 8 muffin forms. Bake in the oven for 20-22 minutes or until firm and tooth stick comes out clean (melted chocolate is okay).
  6. Store in airtight container for at least 4 days.

Recipe Notes

*if you don't have pre-grounded hazelnuts, simply ground 100 g of hazelnut in a food processor.