Bake these surprisingly healthy
and tasty muffins with bananas for sweetness!
Registered Holistic Nutritionist Peggy
Kotsopoulos’ Mini Muffins are the perfect sweet treat alternative to share with the entire family.
Amaranth Chocolate Chip Hazelnut Mini Muffins
Servings: 12
Cook Time: 20 minutes
Ready In: 40 minutes
Ingredients:
1 tablespoon ground chia seed
4 tablespoons warm water
2 tablespoons coconut oil
1/2 cup mashed banana (usually about 1 banana)
1/2 cup hazelnut butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond or hazelnut milk
3/4 cup cooked amaranth
1 cup brown rice flour
2 teaspoons shredded coconut
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
1/4 cup mini chocolate chips
1/4 cup hazelnuts, toasted and lightly crushed or chopped
4 tablespoons warm water
2 tablespoons coconut oil
1/2 cup mashed banana (usually about 1 banana)
1/2 cup hazelnut butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond or hazelnut milk
3/4 cup cooked amaranth
1 cup brown rice flour
2 teaspoons shredded coconut
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
1/4 cup mini chocolate chips
1/4 cup hazelnuts, toasted and lightly crushed or chopped
Preparation:
- Place ground chia in a small bowl. Add warm water and mix with a fork.
- Set aside to let gel form. Mix oil, banana, hazelnut butter, maple syrup, vanilla and milk together in a medium bowl.
- Add the rest of the ingredients and mix until well incorporated. Place in muffin tins.
- Bake at 350°F for 22 minutes.
***BONUS: Click
HERE for the full video demonstrating this recipe!
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