More protein! Plus texture and salt. I adore coarse salt.
For main batter:
2 1/2 cups hazelnut meal (almond might work)
1 tsp coarse salt
2 tsps cinnamon
1 tsp baking powder
3 eggs, beaten
1/3 cup hazelnut oil (plain vegetable should work)
1/2 cup maple syrup (or 3/4 cup for super sweet)
1 tsp vanilla
2 Tbsp cinnamon
3 Tbsp turbinado sugar
1/4 tsp coarse salt (or 1/2 tsp if you love salt like me!)
Preheat oven to 350 degrees, and line ~12 standard muffin cups.
Whisk together the nut meal, 1 tsp salt, 2 tsps cinnamon, and baking powder. In a larger bowl, combine the eggs, oil, syrup, and vanilla.
Add the dry ingredients to the wet, and whisk until well-incorporated. Fill muffin cups about halfway.
In a small bowl, mix the 2 Tbsp cinnamon, tubinado sugar, and 1/2 tsp salt. Drop 1 teaspoon of this dry mixture atop each half-filled muffin, then cover the tops with remaining batter.
Swirl or poke each cup very gently with a knife, then bake for ~20 minutes, or until a toothpick comes out just clean. Don’t overdo it!