Banana, Chocolate & Hazelnut Muffins (Gluten Free)

By roxy21

Ingredients

• 1 1/2 oz hazelnuts or walnuts
• 2 large eggs
• 1/2 cup blond cane sugar
• 8 tbsp (4 oz) unsalted butter, melted
• 1/4 plain whole yogurt
• 1/2 cup buckwheat flour
• 1 cup quinoa flour
• pinch salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 ripe bananas, mashed with a fork
• 3 oz dark chocolate, coarsely chopped

Preparation

Step 1

Toast hazelnuts in a frying pan over medium heat for 4 to 5 minutes or until lightly browned. Place them in a clean kitchen towel and rub to remove the skins. When they are cool enough to be handled, chop coarsely; set aside.

Preheat oven to 350F. Line muffin pan with 12 papers.

In a bowl of stand mixer, beat the eggs with the sugar until light and pale. Stir in melted butter and yogurt. In another bowl, combine the flours, salt, baking powder, and baking soda. Stir the dry ingredients into the egg mixture, until just combined. Add the bananas, hazelnuts, and chopped chocolate, and mix gently. Divide among muffins cups. Bake for 25 to 30 minutes. Remove and let cool briefly, then invert onto a cooling rack to cool completely.