Chocolate (Holiday) Muffins

During the holiday season, most of us let our hair down when it comes to food so here's our home-made recipe for the juiciest chocolate muffins made with our hazelnut butter. Given that you use an integral flour in the flour mix and stevia sugar as your sweetener, you’ll get the juiciest muffins which you can eat with a lot less guilt. Add some vanilla flavor, orange peel, cinnamon, and nutmeg and you’ll have a superb holiday treat on your hands.

The Ingredients:

3 eggs
2-3 tablespoons of (solid) yogurt
50g of oat flakes – very fine or ground to flour (we use a mix of oat flakes, chia seeds, and grated dark chocolate)
50g of plain flour
20g of pumpkin flour (alternatively, use only plain flour or a mix of plain and integral flour)
60g of fructose
1 baking powder
4 tablespoons of coconut or olive oil
4-5 large tablespoons of coconut
1 tablespoon of hazelnut butter
cinnamon and nutmeg
1 dL of milk
vanilla flavor and orange peel
cherry jam
grated dark chocolate

The Process:

Heat the oven to 180° C. Separate egg whites and yolks.

Use a mixer to mix egg yolks and 60g of fructose (or stevia sugar) and add 2 tablespoons of oil. Add the (solid) yogurt. Mix lightly with the mixer and finish with a wooden spoon.

Mix egg whites and a pinch of salt. Dissolve the hazelnut butter and the dark chocolate with a tiny bit of water. Leave prepared.

Mix both types of flour and the baking powder, put cinnamon and add to the egg yolks mixture. Mix lightly.

Lightly apply the egg whites, with a wooden spoon, to the first mixture. It is very important to do this slowly, do not mix rashly. Add the coarsely chopped hazelnuts (optional), 2 tablespoons of coconut flour, more oil and a few drops of liquid stevia and, if desired, a couple of drops of almond/vanilla flavor. Add the orange peel and nutmeg, mix everything together and lightly add the hazelnut butter. Finish off by adding 2 tablespoons of coconut.

Fill the muffin molds until (slightly over) half-full and, if desired, add a teaspoon of cherry jam / a whole cherry / little hazelnut butter to the center. Sprinkle some almond flakes on top.

Bake for 20 minutes, on 180° C, in muffin molds or in disposable aluminum cups (which can be reused if you put paper muffin baskets in them).

Recipe created by our nutricionist - Geeketa. Follow her on Instagram for more recipes.

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