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Home Gluten-Free Hazelnut Muffins

Gluten-Free Hazelnut Muffins

Name: Gluten-Free Hazelnut Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Dutch
Ingredients: 130 grams hazelnut flour (or ground hazelnuts); 40 grams coconut blossom sugar; 2 eggs; 1 ripe banana; 1 teaspoon vanilla extract; 1 teaspoon baking powder (cream of tartar); 1/2 teaspoon baking soda; pinch of salt

Recipes Baking Gluten-free

Do you ever get a bit of a slump between breakfast and lunch, for example at work? I usually have breakfast between 7:00 and 7:30 AM and around 11 AM I start feeling a little lightheaded again. You wouldn't call it real hunger, but it feels like a sign that the engine needs a little extra fuel. Last Sunday I baked these gluten-free hazelnut muffins without refined sugar and I took one to work with me every day.

Recipe

Gluten-Free Hazelnut Muffins

These muffins are wonderful as a snack. Thanks to the natural sugars your body gets a little energy boost, but without a sugar rush.

Course	Snack
Kitchen	Dutch
Servings	8

Preparation time

Preparation time	20 min
Total	35 min

Equipment

Oven
Mixing bowl
Fork
Muffin tin
Hand mixer
Plate

Ingredients

130 grams hazelnut flour (or ground hazelnuts)
40 grams coconut blossom sugar
2 eggs
1 ripe banana
1 teaspoon vanilla extract
1 teaspoon baking powder (cream of tartar)
1/2 teaspoon baking soda
pinch of salt

Gluten-Free Hazelnut Muffins recipe

Preheat the oven to 175°C.
Add 130 grams of hazelnut flour to a mixing bowl, together with the coconut blossom sugar, baking powder, baking soda and a pinch of salt.
Mash the banana on a plate and in a separate bowl whisk the eggs until they're light and airy.
First fold the mashed banana into the hazelnut flour and then gently fold in the whisked eggs. I just stir everything well with a fork, but you can quickly use a mixer if you prefer.
Then add the vanilla extract and bake for about 20 minutes until nicely golden brown.
When stored airtight (for example in a tin) the muffins stayed delicious for 5 days! Great to take on a day out, after a workout or to work.

Cooking mode Prevents your screen from going to sleep

These gluten-free hazelnut muffins are wonderfully airy thanks to the whipped eggs and ripe banana. They are naturally gluten-free and contain no refined sugar, making them a lovely treat for everyone.

Store the muffins airtight, for example in a tin or storage box, and they will stay fresh for at least five days. Ideal to take to work, after exercise or as a snack on the go.

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Baking Mixing Bowl

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