When it comes to tasty treats you know we have got you covered! Next time you are in the mood to bake up a storm, why not whip up a batch of these little beauties? Our friend and talented foodie Roz, Natural Born Feeder, is here to show just how easy it is…
This Ferrero Rocher style muffin is a chocolaty nutty mouthful that proves baking and cooking with wholefoods doesn’t mean you have to eliminate your favourite food or not enjoy delicious food. This is one of my favourite muffin recipes and I always go back to it when people are calling by. My favourite topping is the hazelnut ganache – because I like the creaminess but if you’re thinking about transporting these, go for the chocolate topping as it doesn’t need to be kept in the fridge. But don’t worry the chocolate topping is still epic. The chocolate coating gives a nice crisp hard texture to the fluffy muffin which really hits the spot.
- 250g whole raw hazelnuts
- 100g pecans
- 1 mashed large banana
- 4 tbsp. coconut sugar
- 2 tbsp. cacao powder
- 1.1/2 tsp baking powder (gluten free versions available)
- 4 eggs
- 1.1/2 tsp vanilla essence
- 5 tbsp. coconut oil at room temp
- 4 generous tbsp. hazelnut butter
- 4 tbsp. honey
- 200g Dark Chocolate- 70%>
- 60g chopped mixed nuts toasted (I like hazelnuts, Brazil nuts, almonds etc.)
- Preheat the oven to 180¨C.
- First, place the hazelnuts and pecans into your food processor and blend into a fine breadcrumb texture.
- Keeping the nut flour in the food processor, stir in the cacao and baking powder.
- Place all the rest of the ingredients in and blend on a moderate speed to create a smooth creamy thick batter.
- Spoon the mixture into a lined muffin tray, 2-3 tbsp. of batter per case.
- Place in the oven for 25 minutes. The top should have formed a lovely toasted crust.
- Let sit aside to cool FULLY! This will take up to 30 minutes.
- While the muffins are cooling make the topping.
For the Ganache
- Simply, place the coconut oil, hazelnut butter and honey in a bowl, use the back of a dessert spoon to create a smooth paste. Do not put this on the muffin until they are cooled or the ganache will simple just melt.
- Once the buns are cooled (make a little room in the freezer or fridge). Place them on a plate and spoon over the ganache and then place them straight to the fridge/freezer to set. Or alternatively, you could keep the ganache in the fridge and just serve it as you need!
For the simple Chocolate topping
- Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (a bain-marie technique), making sure the water doesn’t touch the bottom of the bowl. Stir until smooth.
- Once melted, dip the top of each muffin into the melted chocolate and decorate with a nice serving of toasted chopped nuts.
- Place in the fridge to allow the chocolate topping to set.
Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years. You can connect with Roz on Instagram via @naturalbornfeeder and you can check out more of her delicious recipes here!