Chocolate Fig Hazelnut Mini Muffins

Chocolate Fig Hazelnut Mini Muffins

Thank you to Flora & Vino for creating this easy chocolate mini-muffins sweetened with dried figs and smashed banana. Grain-free, gluten-free, oil-free, and perfect for easy bite-sized snacks.

INGREDIENTS

• 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
• 1 1/2 cups hazelnut meal (or sub almond or oat 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

1. Preheat oven to 350°F and line a mini muffin pan with mini muffin liners.
2. Prepare your flax egg by whisking the flaxseed and filtered water and set aside to allow to gel for 5-10 minutes.
3. Next, combine the figs, almond milk and banana in a blender and blend until smooth.
4. Add blended mixture to the flax egg bowl and mix to combine.
5. Sift in hazelnut flour, baking powder, cinnamon, and cacao powder and mix to combine.
6. Scoop batter into the muffin tins in ~1.5 TBS spoonfuls and top with diced dried fig, if desired. Bake for 15-20 mins until the center comes clean when poked with a toothpick.
7. Store leftovers in the fridge for 3-5 days and freeze for long terms storage.

NOTES

*To make your own hazelnuts meal, blend hazelnuts in a high speed blender until you have a fine powder for use in this recipe. 

Visit Flora & Vino’s website for the original recipe and more gluten-free vegan friendly recipes and don’t forget to follow her on Instagram at @flora_and_vino to see how she enjoys using Fruit Bliss!