Wednesday, May 22, 2013

Chocolate Chip Hazelnut Muffins

Featured Ingredient: Hazelnut Flour

I may have created what can be considered close to the perfect muffin. Hazelnuts, robust maple syrup, warming spices, subtly sweet bananas and luscious dark chocolate chips meld together to create a muffin that undeniably delivers tempered indulgence.

Hazelnut flour is basically just ground up hazelnuts making it a nutritious addition to items like muffins, cakes and pancakes. Namely, hazelnuts provide beneficial monounsaturated fat and vitamin E, an antioxidant that is one of the most underconsumed nutrients in the typical North American diet. You can find brands like Bob’s Red Mill in natural food stores. Almond flour would be a good substitute in this recipe.

My recommendation is to heat up the muffins for about 25 seconds in the microwave so you end up with melted chocolate goodness in each bite.

Chocolate Chip Hazelnut Banana Muffins

1 1/4 cup whole wheat pastry flour
3/4 cup hazelnut flour/meal
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup low fat sour cream or plain yogurt
1/3 cup dark pure maple syrup
1/4 cup melted coconut oil or other oil of choice
2 ripe bananas, mashed
1 teaspoon vanilla extract
1 cup dark chocolate chips

Preheat oven to 350°F. In a large bowl, stir together flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, lightly beat eggs and stir in sour cream, maple syrup, oil, banana and vanilla extract. Add wet ingredients to dry ingredients and stir until everything is moist. Fold in chocolate chips.

Divide mixture among 12 standard sized greased or paper lined muffin cups and bake for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool several minutes before unmolding. 

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