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–+ servings
chocolate chips muffins

Gluten-Free Chocolate Hazelnut Muffins (Vegan)

Kristina Cadelina
Move over Costco Muffins! This recipe is Gluten Free and Vegan and it is made with apple sauce, olive oil and coconut milk along with gluten free and dairy free chocolate chips from Trader Joe’s. Add this to your next Meal Prep for a delicious treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12
Calories 258 kcal

Equipment

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 degrees F.
  • Line a muffin pan with non stick baking cups.
  • In a large bowl, add the dry ingredients, except the hazelnuts and chocolate chips. Gently whisk together.
  • In a separate bowl add in the wet ingredients. Gently add to the dry. Then with a rubber spatula, fold in the chocolate chips and hazelnuts.
  • Divide the muffin batter in between the 12 muffins tins. Sprinkle a few more chocolate chips on top. 
  • Bake in the oven for 20 minutes. When done, remove the oven and let cool for 10 minutes. Then move to a wire rack for cooling.

Notes

Notes:
Storing and Freezing:
You can store cooled chocolate muffins in an airtight container for up 3 days at room temperature. To freeze, let the muffins cool completely. Store in a freezer safe zip lock bag or a freezer safe airtight container for up to 3 months. To reheat, remove the container and place in the microwave for 30 seconds. You may need to do an additional 10-15 seconds.
Tips:
Vegetable oil or coconut oil are good alternatives to olive oil.
You can try different nuts such as walnuts or slivered almonds.
Regular chocolate chips or dark chocolate chips will work. 
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. 
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!

Nutrition

Calories: 258kcalCarbohydrates: 29gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 359mgPotassium: 115mgFiber: 4gSugar: 10gVitamin A: 6IUVitamin C: 1mgCalcium: 83mgIron: 3mg
Keyword dairy free chocolate chips, gluten free and dairy free, gluten free muffins, vegan chocolate muffins
Tried this recipe?Let us know how it was!