Traveling makes me hungry for Hazelnut Peanut Butter Muffins! And… it’s travel time again! California here we come ~ Wahoo! But, whoa! Wait a gluten-free minute…
When my Gorgeous Man and I travel, we want to enjoy a super-delicious, gluten-free (and dairy-free) treat. But, finding something yummy to eat that is both gluten and dairy-free, is challenging. And it’s even more challenging when we’re in an unfamiliar place! So, I decided to make some high protein, high fiber, absolutely delicious, and (quite gourmet) Hazelnut Peanut Butter Muffins and carry them with us in my tote bag on the airplane.
Thank goodness I did! When we got on the plane I was STARVED, but no worries! I simply pulled out our yummy muffins then got a cup of hot tea from the flight attendant. And quicker than you can say “Bippedity Boppity Boo” we were in “Gluten Free Heaven.”
Yum. Enjoying a Hazelnut Peanut Butter Muffin high above the clouds is a luxuriously-delicious way to travel. In fact, the moment seemed “magical!” But part of the magical feeling could have been because my Gorgeous Man and I were going to visit an enchanted place where dreams come true… Oh! You guessed it! DISNEYLAND!
But YOU don’t need to travel to Disneyland to create a magical moment. You can create a “magical muffin moment” this very minute. ENJOY!
Hazelnut Peanut Butter Muffins
Fabulous Hazelnut Peanut Butter Muffins are easy to make (gluten and dairy free) muffins that travel well and make every occasion taste magically delicious!
Line muffin pan with 12 cupcake/muffin papers
Preheat oven to 350 degrees Fahrenheit
In a large mixing bowl stir together:
1 cup hazelnut flour (I used Bob’s Red Mill)
3/4 cup ground golden flaxseed
1/2 cup coconut flour
1 1/4 teaspoons baking soda
1/4 teaspoon sea salt
Add the following ingredients. Mix at low speed, then on medium speed for one minute or until the dough is smooth and combined:
1 cup peanut butter – I use organic peanut butter, just peanuts and salt
1 cup milk of your choice (I used refrigerated almond milk this time)
2/3 cup honey
1/3 cup good tasting olive oil
1 tablespoon blackstrap molasses
2 teaspoons pure vanilla extract
Spoon the dough evenly into your lined muffin/cupcake pan. The dough will come all the way to the top . Bake muffins for approximately 22-25 minutes. Insert a toothpick into a muffin; when it comes out clean they are done. Let the muffins cool.
I will tell of all Thy wonders.
I will BE GLAD and exult in Thee;
I will SING PRAISE to Thy name, O Most High.