Hazelnut Butter Muffin

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

Hazelnut Butter Muffin
Hazelnut Butter Muffin



60 g Hazelnut Butter

300 ml oat milk (or other plant-based milk)

1 tbsp lemon juice

150 g coconut oil


350 g gluten-free flour

170 g coconut sugar

1 tsp baking powder

2 pears


20 g Hazelnut Butter

50 g Roasted Hazelnuts (coarsely chopped)


  1. Preheat the oven to 170°C.
  2. Put the lemon in the oat milk, mix and leave for 10 minutes.
  3. Cut the pears into small pieces.
  4. Put the flour, coconut sugar and baking powder in a large bowl. Slowly add the milk and mix.
  5. Add the coconut oil and mix well.
  6. Add the hazelnut butter and the pear and blend. Place in muffin tins and bake for 20-25 minutes.
  7. Finally, take the muffins out of the oven. After they have cooled, remove them from the form and sprinkle them with the hazelnut butter. Pour the broken hazelnuts on top.
  8. Enjoy wild with your morning coffee or offer it to the one who makes your day with his good morning! 

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