Hazelnut Pulp Blueberry Muffins
Ingredients
- 1½ cup Spelt Flour
- 1 tsp Groun Cinnamon
- ½ tsp Ground Nutmeg
- 1 tsp Baking Soda
- ¼ tsp Pink himalayan Salt
- 1 cup Hazelnut Pulp wet
- 1 Banana ripe
- ⅓ cup Maple Syrup
- 2 Eggs
- 6 tbsp Butter melted
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F and line a muffin pan with liners (see note)
- In medium mixing bowl combine flour, cinnamon, nutmeg, baking soda, and salt.
- In a large mixing bowl combine wet hazelnut pulp, banana, mapel syrup, eggs, butter, and vanilla.
- Add dry ingredients to the wet and mix until well combined. The batter will feel thick, don't panic!
- Evenly distrubute batter into the lined muffin cups. Bake for 20-25 minutes. Check after 20 minutes by inserting a toothpick or butter knife into one of the muffins. You want it to come out mostly clean, but with a little bit sticking to the tester.
Notes
I love to use silicone muffin cups as liners. They're reusable and easy to wash. My favorite part is that they leave my muffin tray basically spotless and the muffins don't stick to the inside so none of the yummy goodness is wasted! My favorite ones are made by Chambers Bay Baking Company