Thursday, August 29, 2013

Amaranth Chocolate Chip Hazelnut Mini Muffins

Amaranth Chocolate Chip Hazelnut Mini Muffins
Peggy K’s Kitchen Cures

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
Click HERE for the full video demonstrating this recipe! Also be sure to check out, 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!

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