Description
Chocolate Fig Hazelnut Mini Muffins with dried figs and smashed banana. The perfectgrain-free easy bite-sized snack for fall!
Ingredients
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 1 1/2 cups hazelnut meal (or sub almond flour)
- 1/4 cup raw cacao powder
- 1/2 tsp cinnamon
- 1 tsp baking powder (optional)
- 1 package Fruit Bliss Organic Turkish figs (~1/2 cup), de-stemmed
- 3⁄4 cup unsweetened almond milk
- 1 smashed banana (or sub applesauce for varied results)
Instructions
- Preheat the oven to 350°F and line a mini muffin pan with mini muffin liners.
- Prepare your flax egg by whisking the flaxseed and filtered water and set aside to allow it to gel for 5-10 minutes.
- Next, combine the figs, almond milk, and banana in a blender and blend until they’re smooth.
- Add the blended mixture to the flax egg bowl and mix everything to combine.
- Sift in the hazelnut flour, baking powder, cinnamon, and cacao powder and mix to combine.
- Scoop the batter into the muffin tins in ~1.5 TBS spoonfuls and top with diced dried fig, if desired.
- Transfer the muffin tin to the oven and bake the muffins for 15-20 mins, or until the center comes clean when poked with a toothpick.
- Store the leftover muffins in the refrigerator for up to one week and freeze them for long term storage.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined Sugar-Free