Healthy Blueberry hazelnut muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 ripe banana
  • 1 egg
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup spelt flour (or flour of your choice)
  • ½ cup ground hazelnuts
  • 1 tsp baking powder
  • pinch of salt
  • ½ - ¾ cup blueberries (fresh or frozen)
  • Note: 1 cup = 250 ml
  • Important: If using fresh blueberries, you can mix them with the batter and it won't change the color but if you are using frozen blueberries and stir them into the batter, the batter will turn a grayish green color that doesn't look that appetizing so rather do what I did and follow the instructions in the recipe.
  • If you are making 12 muffins, just double up the quantities.
Preparation
  1. Preheat oven to 175 C / 350 F. Prepare a 6 cups muffin pan and line it with paper cups.
  2. Mash banana with a fork. In a large mixing bowl combine mashed banana with egg, coconut oil, maple syrup ad vanilla. Whisk until it's well combined.
  3. Add flour, ground almonds, baking powder and salt and whisk all to combine.
  4. If using fresh blueberries, gently stir them into the batter and fill the muffin cups ¾ full.
  5. If using frozen blueberries, don't stir them into batter as the batter with turn grayish green color but rather put a bit of batter, than a bit of blueberries on top and than some more batter on top of blueberries in each muffin cup. This way the brownies will keep their nice golden brown color.
  6. Bake for 25-27 min or until the tester comes out clean and the muffins are golden brown.
  7. Leave them to cool at least 10 min before transferring to cooling rack too cool completely.
  8. Store in airtight container or covered with foil and they will keep soft and fresh for 3 days.
  9. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/05/healthy-blueberry-hazelnut-muffins/