HAZELNUT BANANA AND CAROB CHIP BREAKFAST MUFFINS

5 Apr

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Ahhh….just like mama used to make, only I make it better! shhhh ๐Ÿ˜‰ This was my first time experimenting with carob chips in a muffin recipe and I was a little hesitant at first because of its unique taste. But they worked well with the muffins and came out amazing! Plus these muffins are sugar free because the carobs have a natural sweetness to them and are often sold unsweetened, but adding a sweetener is totally optional. I find that they work with cookie recipes as well!

Recipe: serves 9

1/2 cup almond flour
1/2 cup brown rice flour
1 tsp aluminum free baking soda
1 tsp aluminum free baking powder
3/4 cup organic/pure hazelnut butter
3 medium ripe bananas (mashed)
2 organic cage free eggs
1/4 cup organic unsweetened carob chips

Preheat oven to 350 degrees.

Mix wet and dry ingredients separately (except carob chips) before combing all ingredients together in a bowl.

Add in carob chips and mix until well incorporated.

Scoop batter into a greased non stick muffin pan or into paper liners.

Bake for 20 minutes or until muffins are golden brown and pass the toothpick test.

When ready, let muffins cool for about 5 minutes, then devour when ready!

4 Responses to “HAZELNUT BANANA AND CAROB CHIP BREAKFAST MUFFINS”

  1. savynaturalista April 5, 2013 at 2:42 pm #

    Gosh these muffins look great, and I love the photos…

    • Valerie Azinge April 5, 2013 at 2:44 pm #

      Thanks hun! I need to control myself so I don’t eat up all the muffins lol

  2. Eva April 6, 2013 at 7:20 am #

    Ah oui? Ha ha! It’s sugar- free anyways so you win!! A piece of perfection right there ma belle!!!

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