The All or Nuttin Muffin
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.