One can never have too many go-to healthy muffin recipes when they have little ones around. A Saturday morning trip to the Nelson farmers market is one of our family rituals. I LOVE IT. Despite our busy lives we never seem to let anything come into that sacred Saturday morning time. We collect our fresh, local produce, get a special cup of tea from Pomeroy’s, often breakfast from a food cart and Maggie gets to choose a piece of fruit. This week, fruit couldn’t have been further from her mind as Maggie was drawn to the “hazelnut man”. She ate so many from his sample bowl I felt like I should purchase some of his hazelnuts. Best purchase I made yesterday. I repeat. Best purchase I made yesterday. Why? Because from them we made these fudgey little delights. These Muffins are a little twist on our ‘Maggie Muffins’ recipe, are really easy to make, no expensive or wacky ingredients AND not only did Maggie adore..so did Daz and I!!
You will need:
1 Cup fresh raw hazelnuts (activated if possible), 1/4 cup little bare raw cacao, 1.5 bananas (chopped into a few pieces), 2 eggs, 1/2 tsp baking soda, few drops organic& sugarfree vanilla essence, about 5 extra hazelnuts chopped for topping.
To Make: Place hazelnuts in the food processor and process for about 3 minutes until ground into a coarse flour. Scrape down the sides of the food processor and process again for another couple of minutes. The hazelnut meal should be starting to really stick to the bowl. Add cacao and baking soda and process for another minute. Add eggs, chopped banana and vanilla and process until you have a smooth batter. Spoon into muffin trays/cases. This recipe will make 12 small muffins or 9 muffins a little more heaped. Top with a sprinkle of chopped hazelnuts. Bake 180 degrees celcius for 15 mins. Allow to cool (if you can wait) before eating.
xo. Aunty Lonnie