By Spamellab


For the muffins –

  • 2 bananas
  • 2 eggs
  • 100ml milk of choice
  • 3 tablespoons Fabalous Crunchy Hazelnut & Cocoa Spread
  • 1 teaspoon vanilla extract
  • 120g gluten-free flour
  • 40g cocoa powder
  • 100g sweetener
  • 1 teaspoon baking powder

For the filling –

  • 150g soft cheese
  • 2 tablespoons nut butter
  • 2 tablespoons coconut flour
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ½ banana, sliced
  • 2 tablespoons Fabalous Hazelnut & Cocoa Spread



  • Preheat the oven to 180C and lightly grease a 6-hole muffin tin.
  • Blend the bananas, eggs, milk, cocoa spread and vanilla until smooth then add in the flour, cocoa powder, sweetener and baking powder and blend again until a batter has formed. Spoon between the muffin tins to reach nearly the top.
  • Mix together the soft cheese, nut butter, coconut flour, syrup and cinnamon then add a spoonful in the middle of each. Add a banana slice in the middle and push down slightly.
  • Bake for 15-20 minutes until firmed up and golden then leave to cool and place on a wire rack.
  • Drizzle with cocoa spread, sprinkle over nuts then enjoy!


Developed by Spamellab with Fabalous Crunchy Hazelnut & Cocoa Chickpea Spread.