When we're healthy, we're happy.
When we're healthy, we're happy.
Nut Muffins (Grain-free)
Prep Notes
Muffin pan
Cupcake liners optional
Cooking Time
15 - 20 minutes
Yields
1 dozen
Ingredients
2 heaping cups hazelnut flour (or almond flour or combination of both)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup unsalted butter, melted and cooled
2 large eggs
1/4 cup milk (or coconut milk or other nut milks)
1/3 cup maple syrup
1/4 - 1/3 cup broken walnuts
1/4 - 1/3 cup currants
Directions
1. Preheat oven to 350 degrees F.
2. Grease a muffin pan or line a muffin pan with cupcake liners. Set aside.
3. In large bowl, combine the hazelnut flour, salt, and baking soda and mix very well. If the flour is lumpy, use a fork or whisk to pulverize the lumps.
4. Add melted butter, eggs, milk, maple syrup and stir with wooden spoon just until combined. Mix in walnuts and currants.
5. Spoon batter into muffin cups 3/4 full. Bake in hot oven 15 - 20 minutes or until tester comes out clean.
6. Allow to cool in pan for 10 minutes then remove muffins from pan and continue to cool on wire rack.