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Who can say no to some muffin indulgence: My Gluten-Free and Vegan Chocolate Hazelnut Muffins are crafted to accommodate dietary preferences without compromising on taste. These muffins are a delightful treat for all occasions. Infused with rich cacao powder and the nutty goodness of hazelnuts, each bite is the perfect balance of chocolatety excellence .
– It uses whole ingredients such as apple sauce, cacao powder, olive oil and coconut milk. – It’s a decadent muffin that is perfect for anyone who wants a treat but needs something allergy friendly. – They are great for a snack or to add to your brunch table.
1. Start with preheating your oven to 375 degrees F. Line the muffin tins with non stick baking cups. 2. In a large bowl, add the dry ingredients, except the hazelnuts and chocolate chips.
3. In a separate bowl, whisk together the wet ingredients. Gently combine to the dry. Then with a rubber spatula, fold in the chocolate chips and chopped hazelnuts. 4. Divide the muffin batter in between the 12 cups. Sprinkle a few more chocolate chips on the muffin tops..
5. Bake in the oven for 20 minutes. The best way to test if a muffin is done is to insert a wooden toothpick into the center. If it comes out clean, then the muffins are ready. 6. Remove from the oven when done and let them cool for about 10 minutes then move to a cooling rack.
Helpful tips: I use Trader Joe’s all purpose gluten free flour which is 1:1 (the xantham gum is already in it). For the coconut milk, I like to use So Delicious Brand. I like the consistency of the milk when baking vegan recipes. Don’t overmix the muffin batter. This can cause the muffins to turn out dry.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!