Process the hazelnuts in a food processor or high speed blender until creamy and smooth like peanut butter.
Place hazelnut butter in a large bowl, and using a spoon mix in the raw cacao powder and baking soda until fully combined. Then mix in the chocolate chips.
Place the banana, eggs, honey, apple cider vinegar and vanilla extract in the food processor and process until smooth.
Add the banana mixture to the chocolate hazelnut butter and using a spatula mix until everything is fully combined.
Preheat the oven to 350°F and line a muffin tin with 9 standard paper muffin cups. Fill each cup to the top with the mixture.
Smooth the top of each muffin with the back of a spoon, then place a hazelnut in the center of each. Sprinkle top with more chocolate chips if you like.
Bake muffins until a stick inserted into the center comes out clean, approximately 12-15 minutes. Allow muffins to cool on a wire rack.
*In case your hazelnuts are not blanched, you can easily remove the skin by roasting them in the oven for about 5 minutes. Click here for my tutorial.**To measure ½ cup of bananas, break the banana into small pieces and fill your measuring cup.