Sweet, Cookies, Cakes and Granola
Hazelnut Butter Muffin
Execution time 35 minutes / 6-8 muffins / Difficulty Level: 2/5
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
- Preheat the oven to 170°C.
- Put the lemon in the oat milk, mix and leave for 10 minutes.
- Cut the pears into small pieces.
- Put the flour, coconut sugar and baking powder in a large bowl. Slowly add the milk and mix.
- Add the coconut oil and mix well.
- Add the hazelnut butter and the pear and blend. Place in muffin tins and bake for 20-25 minutes.
- 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.
- Enjoy wild with your morning coffee or offer it to the one who makes your day with his good morning!
