Everytime I make muffins, the song “Do you know the Muffin Man” pops into my head. I can not get it out and I end up making my own version of the Muffin Man song. Muffins are yummy, you can make any kind of flavor you want with muffins, they are so versatile. One thing I always do when I make muffins, is freeze them. Yes that’s right. After they are done baking and cooling, I pop them in the freezer and keep them there. I don’t know what it is but I LOVE to eat things frozen. Frozen bread, waffles, cookies, muffins, cupcakes, any kind of baked good. Maybe because it’s like a surprise when I open the freezer. When I have baked goods on the counter, I see them 24/7 and have to grab one to eat it. By then, nothing lasts a day in our house. However, when it’s in the freezer, I forget about it. That is until I have the munchies, hoping I can find something, then “BAM” I open the freezer and find a bag of baked goods. Jack pot! Only one is enough because it takes so long to munch on, being frozen. That is one reason why it’s wonderful.

These muffins are very healthy, which I love. The hazelnut flour and milk gives these a unique taste along with the sweet tartness of raspberries. You really only need one to feel satisfied. Eating one of these muffins with a glass of water, fills you up. It’s a perfect quick snack when you are running late. I tend to grab one out of the freezer midday to help keep me going and feeling satisfied.

One of the neat things about this recipe, you can change the nut flours around. If you don’t like hazelnuts, you can use all almond flour, or try pecan flour. Just make sure to keep the proportions right with the flours. If you like a sweeter muffin, add more coconut sugar. These muffins aren’t sweet, they are more of a hearty, healthy muffin. Towards the end, I decided to add a crumble topping and quickly threw some things together. The crumble really makes these delicious, I suggest keeping it.  🙂

INGREDIENTS: Makes 12 medium size muffins

• 1 1/2 cups organic almond flour
• 1 1/2 cups organic hazelnut flour
• 3 Tablespoons organic coconut sugar
• 1 teaspoon cinnamon
• 4 teaspoons baking powder
• 4 eggs
• 1/2 cup unsweetened organic hazelnut milk
• 2 Tablespoons organic vanilla extract
• 1 Tablespoon orange zest
• 1 1/2 cups frozen organic raspberries (fresh when they are in season)

CRUMBLE TOPPING: (Optional, but delicious)

• 1/2 cup chopped organic almonds and hazelnuts (combined)
• 1/4 cups organic oats
• 1/2 teaspoon cinnamon
• 1 Tablespoon organic butter, diced (dairy free options – earth balance)

DIRECTIONS: 

1) Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a medium bowl combine the almond flour, hazelnut flour, coconut sugar, cinnamon and baking powder.

2) In a large bowl, whisk the eggs, milk, orange zest and vanilla together until thoroughly blended.

3) Add the flour mixture and stir until the batter is smooth and sticky. Gently fold in the raspberries.

4) Spoon the batter into the prepared muffins tin, dividing it evenly. The muffin cups should be just about full.

5) Making the crumble! Chop the almonds and hazelnuts, put in a bowl along with the oats, cinnamon and diced butter. Then get your hands in there and squish it all together then crumble it and repeat until the butter is evenly distributed. Then sprinkle over the tops of the muffins

6) Bake for 15 minutes, then rotate the pan and bake for 15 more minutes, until firm and springy when pressed in the center. Let the muffins cool in the pan for about 10 minutes. Munch away!

A little in site on what I do in the kitchen. When taking pictures above, I stand on our dog food can. Simple, easy, and perfect height!