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!
What better way to spend your snow day than baking cookies!? And while today is technically Pi(e) Day, I’ve always enjoyed cookies more.
Lately, I’ve been eating in A LOT more than usual and also posting less and that’s because we got a puppy! His name is Fozzie and he’s the sweetest Bichon Poo ever. And at only 2 and a half weeks young, he is definitely quite the time suck! And so having him home on my snow day (read: work from home day) made it all the more fun.
Back to the main reason for today’s post, these gorgeous cookies. If Ferrero Rocher chocolates and Mrs. Fields cookies had a baby, it would be this cookie. Crispy golden edges with a moist chewy center, I’ve died and gone to cookie heaven.
I have some leftover hazelnut flour from the Hazelnut Biscotti that I’ve been meaning to use up and decided to do so with this recipe.
The best part? They’re super quick! Between measuring, combing, chilling and, only 30 minutes away from the cookies of your dreams.
Hazelnut Chocolate Chip Cookies
The perfect combination of chewy and crispy with just enough hazelnut chocolatey goodness.
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 1/3 cup white cane sugar
- 2 teaspoons maple syrup
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1/2 cup mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line a cookie sheet with a baking mat or parchment paper.
- Cream butter and sugars together until smooth.
- Add egg and maple syrup.
- Add flours, corn starch, baking soda and salt till combined.
- Fold in chopped hazelnuts and mini chocolate chips.
- Place dough in fridge for 10 minutes to chill.
- Scoop out dough (I used my tablespoon measure) to create round balls.
- Bake for 10-12 minutes until cookies are golden.
- Remove from oven and allow cookies to cool for 5-7 minutes before enjoying!
It is a rare treat for me to stumble upon some biscotti. A huge fan of the Italian biscuit, I do enjoy the crunchy texture and nutty flavor. While most traditional biscotti recipes feature almonds, I’ve recently been on a hazelnut kick.
Since this was my first go at it, I decided to adapt the recipe from Martha Stewart’s Almond Biscotti recipe. I swapped the slivered almonds for chopped hazelnuts and to really amp up the flavor, decided to swap 1/2 a cup of all purpose flour for hazelnut flour. Worked like a charm!
Martha’s recipe calls for no butter or oil and like most biscotti recipes are twice baked. There were quite a few negative comments following the original recipe, suggesting they had mistakenly left out butter or that it resulted in a terribly crumbly cookie that doesn’t hold it’s form.
They even made me a bit nervous about slicing the biscotti, suggesting a 1/4 in. slice would be nearly impossible to create given the dry and crumbling nature of the final product. And so I first did 1/2 in. cuts and once my confidence was restored, sliced those in half to achieve the beautiful 1/4 in. slice.
While it could have been the natural nut oils in the hazelnut flour or chopped hazelnuts, it didn’t prove to be a problem for me! The biscotti turned out wonderfully – both in texture and taste. Next time I’ll definitely be creating a chocolate glaze to dip them in – would be heavenly!
I made these last weekend and have been enjoying them every morning for breakfast with some hot tea. Such a wonderful way to start the day 🙂
Make a batch on the weekend and enjoy them all week long!
- 2 cups all purpose flour (spooned and leveled)
- 1/2 cup hazelnut flour (spooned and leveled)
- 1 cup of sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 3/4 cup chopped hazelnuts
- Preheat oven to 350 degrees. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined.
- Add chopped hazelnuts and beat until combined. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.