These moist and naturally sweetened Honey Hazelnut Banana Muffins are adapted from Nicki Sizemore’s Banana Muffin recipe found on her blog From Scratch Fast. This is my first Nicki Sizemore recipe and I can assure you it won’t be my last. To keep in line with her latest Food Processor cookbook (more on this book next week), I used my food processor to whip up these delectable muffins. Naturally I couldn’t not amend this recipe slightly, only because I was completely out of almond meal and have been itching to use the last of my hazelnut meal to create an amazing baked good. Hazelnut gives these already healthy muffins an added dose of antioxidants and an amazing depth of flavor which is usually hard to do with banana flavored cakes. The result is a subtly sweet muffin that has a soft and light crumb but not overwhelming on the banana. These muffins are diabetic friendly and refined sugar free. Definitely a recipe I’ll be turning to time and time again. Thanks Nicki 🙂
Honey Hazelnut Banana Muffins adapted from From Scratch Fast’s Banana Muffin recipe
- 1 ¾ cups hazelnut flour/meal
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup coconut oil, melted
- ¼ cup honey
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 2 medium bananas
- Preheat the oven to 350˚. Line 10 muffin cups with paper liners.
- In the bowl of your food processor add the eggs, oil, honey, lemon juice, vanilla and bananas. Pulse 3-4 times.
- Add the flour, cornstarch, salt and baking soda. Pulse until just combined. Use a silicon spatula to scrape the sides and incorporate any remaining batter. Give one final pulse.
- Divide the batter among the muffin cups (an ice cream scoop with a lever is a great tool for this task).
- Bake 25 minutes, turning the pans halfway through the cooking time, until golden brown on top. A toothpick inserted in the center should come out clean.
- Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely.