Recipes Baking Gluten-free

Do you, for example at work, sometimes suffer from a dip between breakfast and lunch? I usually have breakfast between 7 a.m. and 7:30 a.m. and at about 11 a.m. I feel a bit faint. You can't really call it hunger, but it feels like a sign that some extra fuel needs to go into the little engine. Last Sunday I baked these Gluten Free Hazelnut Muffins without refined sugar and I took one with me to work every day.

Recipe

Hazelnut muffins

These muffins are blissful to have in between meals. The natural sugars give your body some energy, but without a sugar rush.

Course	Between meals
Kitchen	Dutch
Servings	8

Preparation time

Preparation time	20 min
Total	35 min

Ingredients

130 grams of hazelnut flour (or ground hazelnuts)
40 grams of coconut blossom sugar
2 eggs
1 ripe banana
1 teaspoon vanilla extract
1 teaspoon (tartar) baking powder
1/2 teaspoon baking soda
pinch of salt

Hazelnut muffins

Preheat the oven to 175 degrees
Put 130 grams of hazelnut flour in a bowl, along with the coconut blossom sugar, baking powder, baking soda and a pinch of salt.
Mash the banana on a plate and beat the eggs in a separate bowl until they are airy.
First scoop the banana through the hazelnut flour and then carefully the beaten eggs. I just stir this well with a fork, but you can put a mixer on it briefly.
Then add the vanilla extract and bake nicely golden brown in about 20 minutes.
The muffins were kept airtight with me (for example in a drum) for 5 days delicious!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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