Hazelnut Macadamia Muffins


I love me a good muffin. I make batches over the weekends so that @Winecoach and I can enjoy one (or 2) each morning with our coffee when we finally get to work. We have a log commute in opposite directions so we have our green smoothie on our way, then coffee when we get there!


I always make sure the muffins are the “good for you” kind but have to make the taste test and this one was super approved! Also, everything tastes better with a dollop of nut butter on top, dontcha think?


The treat of the week is here: 



Macadamia and Hazelnut Muffins covered in almond butter 



½ cup ground hazelnut meal 

½ cup amaranth flour or oat flour 

¼ cup ground flax seed 

2 tablespoons palm coconut sugar 

2 large super ripe bananas, mashed 

2 tbsp natural almond butter 

¼ cup unsweetened apple sauce or greek yogurt 

2 tablespoons local honey 

3 egg whites 

1 teaspoon vanilla 

¼ tbsp cinnamon or 2 drops of cinnamon bark essential oil 

½ teaspoon baking soda 

½ teaspoon baking powder

½ teaspoon salt 


Optional: 1 tbsp Macadamia oil or any oil.



¼ cup chopped hazelnuts 

¼ cup chopped macadamia nuts to sprinkle over the top 

1 dollop of almond butter on top of each muffin before consuming 


Preheat oven to 350F. 


Grease muffin pan. Combine all dry ingredients in a large bowl. In a smaller bowl, combine mashed banana and rest of wet ingredients. Gently stir the wet ingredients into the dry until just combined, scraping the sides. Don’t overmix. Fold in half of the nuts if you chose to do so. 


Pour batter into prepared muffin pan, sprinkling the rest of the nuts over the tops of each muffin. 18-20 minutes. Done when golden brown and toothpick comes out clean.



Xoxo, Ana

Count Colors, Not Calories!


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