Banana Hazelnut Muffins

Banana Hazelnut Muffins

Recipe:

  • 1/2 C Hazelnut Flour
  • 1/2 C White Rice Flour
  • 2 Tbsp Arrowroot Powder
  • 1 tsp Baking Powder
  • 1 tsp Xanthum Gum
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 2/3 C Coconut Sugar
  • 1 Egg
  • 3 Tbsp Olive oil
  • 1 Overripe Banana, mashed
  • 1/4 C Justin's Nutbutter Chocolate Hazelnut Spread, melted (you can also use Nutella if you are not avoiding dairy)
  • 1/2 tsp Vanilla
  • 2 Tbsp Almond Milk
  • 1/3 C Mini Dark Chocolate Chips, plus more for topping
  • Turbinado Sugar for topping

Preheat oven to 400 degrees.

In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt, cinnamon and sugar. Mix together thoroughly.

In a second small bowl, whisk the egg until it is sudsy. Add oil, vanilla and milk. Whisk together. Pour wet ingredients into dry. Add mashed banana, melted nutbutter and 1/3 C chocolate chips. Fold together with a spatula until all is just combined, 15 to 20 strokes. Let sit for 5 minutes before filling muffin cups.

Line a 6 cup pan with paper cups. Evenly distribute the batter between 6 cups, it will fill all the way to the top. Sprinkle the top of the muffins with more chocolate chips and turbinado sugar.

Place in preheated oven. After 2 minutes, reduce the heat to 375 degrees. Bake for 25-27 minutes until tops spring back when gently pressed.

Remove from oven. Serve warm. Store leftovers in an airtight container and refrigerate.

Pear and Hazelnut Tart

Pear and Hazelnut Tart

Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake