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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.
Ah…my sweet *elixir. My little happy place. How I look forward to my daily espresso beverage!
- double shot home-brewed Fair Trade, Organic, City or Full City Roast coffee
- teensy bit sweetener
- 1/3 cup soy milk
- 1/3 cup homemade nut rice milk.
I typically use coarse raw sugar, but today I tried Raw Coconut Crystals. I found them at my local food Co-op. Two thumbs up!
*Elixir just sounds right to me. Technically, an elixir is a sweet liquid containing alcohol. But, since espresso is clearly used to “cure one’s ills,” I’m going with it! 🙂
Freeheel Vegan 