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The All or Nuttin Muffin
![The All or Nuttin Muffin](https://naturalbornfeeder.com/wp-content/uploads/2015/09/the-all-or-nuttin-muffin1.jpg)
![The All or Nuttin Muffin](https://naturalbornfeeder.com/wp-content/uploads/2015/09/the-all-or-nuttin-muffin.jpg)
Well, these muffins blow all others out of the water, the hazelnut ‘flour’ base gives them an incredible favour and texture! These are very filling, and a little dense so one muffin is the perfect treat…. I had three but I was testing :). Although the tapioca quantity is small its important tapioca is something I always have handy for adding to gluten free flours it really helps to bind them which a lot of nut based flours lack, a large bag can be got at a fairly cheap price in asian markets, health stores and larger supermarkets.These can be kept in an airtight container for up to 4 days.
Serves 5 large muffins
Cooks in Minutes
Ingredients
- 200g Hazelnuts
- 50g Almonds
- 1/2 tbsp baking powder
- 2 eggs
- 50g pecans
- 1.1/2 large mashed bananas
- tsp cinnamon
- 1/2 tsp ginger
- 2 tbsp raw honey
- tbsp tapiocha flour (heaped)
- tsp vanilla extract
- Pinch sea salt
Topping
- 10g coconut sugar/honey to garnish
- 15g banana chips
Method
- PREHEAT OVEN 190°C
- Prepare a muffin tin, lined or greased.
- Place the hazelnuts and almonds into a food processor and mill into very fine breadcrumbs, almost a flour.
- Add in the pecans and blend for 20-30 seconds just to break them up a but – roughly the size of peppercorns.
- Add the baking powder, extract ,eggs, cinnamon,ginger, tapioca and banana and place on low speed to combine it – if you don’t have speed settings move it to a mixing bowl and combine really well using a fork (serious arm workout) Until its a thick batter and looks almost grainy.
- Spoon approx 2-3 large tbsp into each muffin case, garnish with coconut sugar and banana chips.
- Bake for 30 minutes until firm and golden on top. Leave to cool for 10 minutes.