INGREDIENTS
Liquid:
60 g Hazelnut Butter
300 ml oat milk (or other plant-based milk)
1 tbsp lemon juice
150 g coconut oil
Solid:
350 g gluten-free flour
170 g coconut sugar
1 tsp baking powder
2 pears
Topping:
20 g Hazelnut Butter
50 g Roasted Hazelnuts (coarsely chopped)
Instructions
- Preheat the oven to 170°C.
- Place the lemon in the oat milk, mix well, and let it sit for 10 minutes.
- Cut the pears into small pieces.
- In a large bowl, combine the flour, coconut sugar, and baking powder. Slowly add the milk mixture and stir until well combined.
- Mix in the coconut oil until fully incorporated.
- Add the hazelnut butter and chopped pears, and mix until evenly distributed.
- Spoon the batter into muffin tins and bake for 20-25 minutes.
- Once baked, remove the muffins from the oven and allow them to cool in the tins.
- Once cooled, remove the muffins from the tins and drizzle with hazelnut butter. Sprinkle with chopped hazelnuts.
- Enjoy these delightful treats with your morning coffee or share them with someone special to brighten their day!
