Hazelnut Chocolate Muffins

Around 4:30 -5ish, I always start to crave a cuppa and something sweet.  Most often, I wait for my husband to come home from work and we share our days with each other, chill out and enjoy something small, sweet and tasty. English inspired Tea Time is very much alive in our household.

However, trying to counter our weekend travel eating binges with healthy weekdays makes this slightly difficult.  Since we travel most weekends, the weekdays are used as mini-detox times to prep for the coming weekend with yummy food and local treats. Its not always effective, but after binge eating, (always happens regardless of prior intentions – who can resist food in France and Italy??) its nice to eat much less and feel your stomach go back to normal!

So in the spirit of health, I decided to make these muffins.  They’re not exactly a health food, but they’re packed with healthy ingredients.  The almond flour is a great source of Vitamin E and the good Omega-3 fatty acids.  The coconut oil is great for many things and also has some heart healthy fats. Most of all, it imparts a yummy flavour.  Cinnamon is also good for a long list of things including having anti-inflammatory properties. Pretty much everything in here is good for something.  Its really only the sugar that both makes these taste amazing and nixes the healthful aspect. However, all things in moderation, thats what I tell myself!

Hazelnut Chocolate Muffins – makes 10-12

Inspiration from Sprouted Kitchen

• 2 Tbsp ground flax
• 4 Tbsp water
• 2/3 cup packed light brown sugar
• 3/4 cup spelt flour
• 1/3 cup oat flour
• 1/2 cup almond flour
• 1/2 cup hazelnut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp cinnamon
• 3 oz coconut oil, melted
• 3 oz unsweetened applesauce
• 1 tsp vanilla extract
• 3 oz dark chocolate,  roughly chopped

Oat crumble topping

• 1/3 cup of rolled oats
• 1 Tbsp of coconut oil
• 2 Tbsp caster sugar

Preheat oven to 350F/ 175C. Line a muffin tin with paper liners.

To start, in a small bowl mix together the ground flax and water.  Mix together well for a minute or so and place in the fridge for atleast 15 minutes before you prepare the rest of the recipe. The mix should be gummy and thick.

In a large bowl, mix together the sugar, all the flours, baking powder, baking soda, salt, and cinnamon.  In another medium mixing bowl, whisk together the coconut oil, applesauce, vanilla and the flax seed mixture.   Then, stir in the wet mixture into the dry mixture.  Add in the chocolate and combine. Make sure not to overmix.

In another bowl, mix together the oil, oats and sugar.  Sprinkle on all of the muffins just before baking.

Place on the middle shelf and bake for about 20 minutes or until a toothpick comes out clean.  Remove from tin and cool on a rack.

Advertisement