Banana Hazelnut Muffins

Dry Ingredients:

1/3 C EACH – millet, quinoa, spelt & whole wheat pastry flours
1/2 C ground oats
1/4 C ground flax 
1/2 C ground roasted hazelnuts (filberts) OR hazelnut butter
1 t baking soda
1 t baking powder
1/2 t salt

“Wet” Ingredients:

2 large bananas, mashed
*1/4 C evaporated cane juice (granulated vegan sugar)
**1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil 
2 t hazelnut extract

Coarse chopped hazelnuts
Raw vegan sugar

Combine the dry and wet ingredients.  Spoon into 12 muffin liners.  Sprinkle 1/8 t each, coarse chopped hazelnuts and raw sugar on top.  Bake at 350 degrees for about 22 minutes.

* These are not too sweet.  Increase sugar to 1/3 cup if you desire more sweetness.

** This equates to 3 frozen ice cubes of applesauce.  I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand.  Thaw.