Hi my name is Allie and I have an obsession with hazelnut flour. I initially bought some hazelnut flour to create the hazelnut biscotti recipe (delicious) and have been finding different ways to use it ever since.
So far in addition to the biscotti I’ve also conquered cookies with an amazing hazelnut chocolate chip cookies. Today, I bring you the next recipe and perhaps final (at least for now) hazelnut flour recipe – Banana Hazelnut Muffins.
The hubby had requested muffins for breakfast this week and the sight of my overripe bananas combined with that of my extra hazelnut flour lead me here, to these perfectly moist and flavorful muffins.
They’re easy to assemble and delicious to eat. Hope they make your Sunday a little sweeter, too!!
Banana HazelNUT Muffins
The better, nuttier banana nut muffin.
- 2/3 cup chopped hazelnuts
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 stick unsalted butter,softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup hazelnut flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 3 ripe bananas, mashed
- Heat the oven to 400°F. Spray the top of your muffin tin with non-stick coating or place muffin cups in all the wells.
- In a mixer on high speed, cream together the brown sugar and white sugar with the softened butter until the mixture resembles fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, cinnamon, and salt. With the mixer on low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the almond milk. Continue alternating between the flour and the almond milk, mixing just until the flour is incorporated. It’s ok if there is still some flour on the sides of the bowl. Do not over-mix.
- Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the chopped bananas and nuts, and gently fold them into the batter.
- Divide the batter between the muffin cups. The batter should fill the cups and mound slightly on top.
- Place the muffin tin in the oven. Bake for 20 to 25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
- Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Enjoy!