I have no fond memories of nutella growing up, we weren’t allowed to eat it. But hazelnut has always screamed indulgence to me, it was always in the richest of flavours and recipes. I have been trying so hard to cut back my sweets craving, and I’ve been entirely unsuccessful. But what is life if you deprive yourself all the time?
That’s where these muffins come in. Packed with protein and healthy fats they make me feel absolutely guilt free about having one(or two.) I’ve made them a couple of times now and I still feel giddy with the idea of whipping up another batch, maybe tonight.
3 Cups ground hazelnut flour
3/4 cup melted butter or oil
1/2 cup monk fruit or stevia
1 tsp vanilla
1 heaping tsp baking powder
1/4 tsp salt
1 cup chopped chocolate chunks + some for topping
-Preheat the oven to 350 degrees and line or grease a muffin tin.
-Cream the 5 eggs and sugar together until it grows in size a little, and then combine the butter and vanilla.
-In another bowl combine the hazelnut flour, baking powder, and salt.
-Slowly add the dry ingredients to the wet and mix with spatula until creamy and well combined.
-Next add in the chocolate chunks until evenly distributed.
-Spoon into a muffin tin, and to make 10 muffins with bigger toppers, fill all the way to the brim. To make 12 smaller ones, fill 3/4 full.
-Sprinkle extra chocolate on top generously.
-Bake for 25-30 minutes until golden brown and a knife comes out clean when inserted.