Sweet

Hazelnut Butter Muffin

Execution time 35 minutes / 6-8 muffins / Difficulty Level: 2/5

Hazelnut Butter Muffin
Hazelnut Butter Muffin

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

  1. Preheat the oven to 170°C.
  2. Place the lemon in the oat milk, mix well, and let it sit for 10 minutes.
  3. Cut the pears into small pieces.
  4. In a large bowl, combine the flour, coconut sugar, and baking powder. Slowly add the milk mixture and stir until well combined.
  5. Mix in the coconut oil until fully incorporated.
  6. Add the hazelnut butter and chopped pears, and mix until evenly distributed.
  7. Spoon the batter into muffin tins and bake for 20-25 minutes.
  8. Once baked, remove the muffins from the oven and allow them to cool in the tins.
  9. Once cooled, remove the muffins from the tins and drizzle with hazelnut butter. Sprinkle with chopped hazelnuts.
  10. Enjoy these delightful treats with your morning coffee or share them with someone special to brighten their day!

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