HAZELNUT & CHOCOLATE MUFFINS

Makes: 8 muffins
Nutrition: per portion 228 Kcal; Fat: 12,14 gr; saturated fats: 4,34 gr; monounsaturated fats: 5,62 gr; polyunsaturated fats: 1,23 gr; carbohydrates: 18,64 gr; Sugars: 7,62 gr; Fiber: 4,33 gr; Protein: 8,92 gr; Copper: 28% RDA; Vit. C: 44% of RDA.

Preparation & Cooking time: 60 mins

INGREDIENTS |

  • 2 organic eggs
  • 2 tsp coconut oil
  • 1 cup almond drink
  • 1 tsp organic cider vinegar
  • 1 cup rolled oats
  • ½ cup organic hazelnut flour (i used this high protein hazelnut flour from Diese, but unfortunatly they have discontinued this product; you can find milled hazelnuts and use it as well)
  • 3 tsp pea protein powder
  • 1 tsp organic maca
  • 1 handful of dried apricots (need to chop in small pieces)
  • 5 squares of 70% dark chocolate (need to break them into small chunks)
  • ½ teaspoon of baking powder

PREPARATION |

1 Heat the oven to 180º C/356ºF.

2 Melt the coconut oil and add the whisked eggs, almond drink and cider vinegar. Mix well.

3 In a food processor, add the oats, apricots, hazelnut flour, pea protein, maca and baking powder. Just pulse a few times to blend.

4 Mix both until you get a smooth dough.

5 Pour onto a muffin tin, molding with your fingers.

6 Place the chocolate chunks in the muffins.

7 Cook it for 30 to 40 minutes.

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