Chocolate, Hazelnut and Pear Muffins

Gluten free, no added sugar and lactose free. A protein punch added by Barebells milkshake. Barebells can be found here.

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Ingredients

Step 1

1tsp coconut oil

1tsp honey

2 tbsp oats

2tbsp crushed Hazelnuts

Step 2

1/4 cup oat flour

1/4 cup ground almonds

1/4 cup rolled oats

2 tbsp Cacoa Powder

1/2 baking powder

1/2 tsp baking soda

1/4 tsp salt

Step 3

1 banana

1 egg

2 dates

2 tbsp hazelnut butter or other nut butter

1/4 cup Barebells Chocolate milkshake

Step 4

1/4 cup crushed hazelnuts

1/4 cup dark chocolate chunks

1/2 grated pear (about 1/2 cup)

Barebells Hazelnut Nougat Bar chopped into small pieces (optional but suggested)

Method

1. Preheat your oven 180 degrees C and line a muffin pan with muffin papers. This recipe should make 5 or 6 muffins.

2. In a small bowl mix all the step 1 ingredients until all the oats and nuts are covered. Place this in you refrigerator whilst you make the rest of the muffin recipe.

3. If you don’t have oat flour, just blend up 1/4 cup of rolled oats until it turns into a flour.

4. Combine all the Step 2 dry ingredients in a medium bowl. Set aside.

5. In a blender, combined all the Step 3 wet ingredients, until you have a lovely silky smooth mixture.

6. In a large mixing bowl, mix together the step 2 and 3 ingredients until combined.

7. Fold in your step 4 ingredients so that they are evenly distributed.

8. Spoon the mixture into the muffin cases. Filling the cases until 1/2cm from the top of the case.

9. Take your little bowl of coconut oil and honey covered oats and crushed nuts out of the fridge. It will have hardened a little, using a spoon or your fingers crumble this up and top each muffin with a teaspoon or two of the mixture. Lightly press this into the top of the muffin batter.

10. Bake for approximately 20 minutes. Turning them around in the oven half way through.

11. Leave to cool in the muffin tin.

12. Enjoy!
    

Notes

• Oat flour is literally ground up rolled oats, so I usually just make my own.

• Ground almonds is the same as almond flour.

• If you don’t have medjool dates, you can use a couple of tablespoons of apple sauce instead, or a couple of teaspoons of maple syrup/honey.