September 12, 2013

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Amaranth Chocolate Chip Hazelnut Mini Muffins #Recipe

Peggy Kotsopoulos’ delicious Amaranth Chocolate Chip Hazelnut Mini Muffin Recipe.

Bake these surprisingly healthy and tasty muffins with bananas for sweetness!

Registered Holistic Nutritionist Peggy Kotsopoulos’ Mini Muffins are the perfect sweet treat alternative to share with the entire family.

On her TV series, Peggy K’s Kitchen Cures, (airing on Veria Living TV weekdays at 6:00 PM ET/3:00 PM PT), Peggy shares a variety of nutritious dishes viewers can easily prepare at home. All are good…and good for you!

Amaranth Chocolate Chip Hazelnut Mini Muffins

Servings: 12
Cook Time: 20 minutes
Ready In: 40 minutes

1 tablespoon ground chia seed
4 tablespoons warm water
2 tablespoons coconut oil
1/2 cup mashed banana (usually about 1 banana)
1/2 cup hazelnut butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond or hazelnut milk
3/4 cup cooked amaranth
1 cup brown rice flour
2 teaspoons shredded coconut
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
1/4 cup mini chocolate chips
1/4 cup hazelnuts, toasted and lightly crushed or chopped

  1. Place ground chia in a small bowl. Add warm water and mix with a fork. 
  2. Set aside to let gel form. Mix oil, banana, hazelnut butter, maple syrup, vanilla and milk together in a medium bowl. 
  3. Add the rest of the ingredients and mix until well incorporated. Place in muffin tins.
  4. Bake at 350°F for 22 minutes.
***BONUS: Click HERE for the full video demonstrating this recipe!
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