Chocolate Hazelnut Muffins
Oh Costco bakery, how I really love you so! -but.. I’m excited to share this recipe because I know those muffins don’t do me any good! To present this yummy and somewhat healthy muffin really makes me proud. 🙂 {insert tears of joy here} The words rich and decadent come to mind when I look at these Chocolate Hazelnut Muffins! But first let me start by saying these chocolate muffins are gluten free and vegan!
My recipe is made with apple sauce, olive oil and coconut milk along with gluten free and dairy free chocolate chips from Trader Joe’s. See- who says you can’t create an extravagant muffin that is allergy friendly?!
Some Quick Tips:
I used Trader Joe’s all purpose gluten free flour. I have had the best results with this flour for baking these and also with my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
For the coconut milk, I like to use So Delicious Brand. I like the consistency of the milk when baking vegan recipes. Lastly, I used cacao powder versus using cocoa powder. I had read cacao powder isn’t the best for baking but since I’ve been recipe testing with it, my taste testers aka my family think the baked items containing the cacao powder are delicious, so here we are. 🙂
Can I use Substitutions?
My Chocolate Hazelnut Muffins are made gluten free and vegan. If you aren’t allergic or if you don’t have issues with gluten, you could swap out the flours for what you have on hand or try ground rolled oats to make oat flour. Also you could use coconut oil instead of olive oil or if dairy isn’t an issue, you can use regular milk or greek yogurt. I haven’t made these with other ingredients, so I can’t say what the results will be. If you try this recipe using a substitution, please let me know how it turns out!
Can I freeze these Chocolate Hazelnut Muffins?
Yes! To freeze, let the muffins cool completely. Then in a freezer safe sandwich size zip lock bag, freeze the muffins individually. To reheat, remove the zip lock bag and place in the microwave for 30 seconds. You may need to do an additional 10-15 seconds.
Chocolate Hazelnut Muffins
Equipment
- medium mixing bowl
- 12 cup muffin tin
Ingredients
- 2 cups Gluten Free Flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup cacao powder
- 1/4 cup organic cane sugar
- 1 teaspoon fine sea salt
- 8 ounces apple sauce
- 1 cup coconut milk
- 1/4 cup olive oil
- 1/3 cup hazelnuts chopped
- 1/2 cup semi sweet GF/DF chocolate chips plus a few more for topping
Instructions
- Preheat the oven to 375.
- Line a muffin pan with baking tins.
- In a large bowl, add the dry ingredients , except the hazelnuts and chocolate chips.
- In a separate bowl , mix the wet ingredients. Gently combine to the dry. Then fold in the chocolate chips and hazelnuts.
- Divide the batter in between the 12 muffins tins. Sprinkle a few more chocolate chips on top.
- Bake in the oven for 20 minutes. Let cool .
Nutrition
