Hazelnut Chocolate Chip Mini Muffins

I decided to make these last weekend after sitting on the recipe for months. I am so glad I did, they were amazing. The recipe called for normal sized muffins but I thought mini ones would be more fun and last longer. I am going to try these again and add fruit instead of the mini chocolate chips for a fun variety.

Hearty Hazelnut Muffins

1 1/2 cups hazelnut flour
1/2 cup almond flour
2 Tbsp. ground flax seed
1 Tbsp. coconut flour
2 tsp. baking powder
1/4 tsp. salt
4 eggs
1/2 cup pastured butter or coconut oil
1/4 cup water
1/4 cup honey
2 tsp. vanilla

Fun additions: dried fruit, fresh fruit (make sure it’s chopped small and isn’t too wet), chocolate chips, nuts, citrus zest

Instructions:
1) Preheat oven to 350°F (375 for mini muffins). In large bowl, whisk all dry ingredients (flours through flax seed) together. In smaller glass bowl or large measuring cup, melt butter or coconut oil in microwave in 15 second increments. Add water, honey, and vanilla to melted butter/oil and whisk. Add eggs and whisk some more, until combined.

2) Add wet ingredients to dry ingredients and stir to combine. If using additions (fruit, choc chips, etc.), gently stir them in now. Pour batter into muffin tins lined with muffin liners (this was the direction I got but I did not use liners and had no problem getting them out, just grease your pan well).

3) Place in oven and set timer for 15 minutes. Check for doneness. Mine always seem to need another 3-5 minutes to get golden on top and springy to the touch.
Makes 12 regular sized muffins (or 36 mini muffins).

Recipe courtesy of The Paleo Periodical

Love and Enjoy!