Gluten-Free Cocoa and Banana-Hazelnut Muffins

1. 1

   Preheat the oven to 350 and line a 12-cup muffin pan.

2. 2

   In a mixing bowl, use an electric mixer to combine the banana, sugar, oil, eggs and vanilla.

3. 3

   Beat until the mixture is one even consistency.

4. 4

   Consistency should be entirely smooth and creamy.

5. 5

   Whisk the flour, hazelnut meal, 1/4 cup cocoa powder, baking soda and salt and add to the wet ingredients.

6. 6

   Gently mix until dry ingredients are fully incorporated into the banana mixture.

7. 7

   Pour batter into the prepared paper liners and bake for 18-20 minutes, until a toothpick comes out clean.

8. 8

   Let cool on a wire rack.

9. 9

   Once cool, using a fine mesh sieve, dust with 2 tablespoons of cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.