Dessert

Grain Free Chocolate Hazelnut Muffins Recipe

Bylilan Sage December 12, 2025December 12, 2025

Introduction

These grain-free chocolate hazelnut muffins are a rich and satisfying treat perfect for a wholesome breakfast or an indulgent snack. Made with almond flour and packed with chocolate chips and chopped hazelnuts, they bring a delightful nutty flavor and moist texture without any grains.

The image shows several chocolate muffins with a rich, dark brown color, placed in white paper cups that have colorful zigzag patterns with green, purple, orange, and red stripes. The muffins have a soft, slightly cracked top texture with visible chocolate chips and a few small nut pieces embedded in the surface, giving them a chunky and moist look. They are set on a white marbled surface with scattered chocolate chips and small nut pieces around them, enhancing the homemade appeal. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup coconut oil, melted and cooled
1/4 cup pure maple syrup
3 large eggs
2 cups almond flour
1/4 cup Rodelle Dutch Processed Baking Cocoa
1/2 teaspoon baking soda
2 teaspoons instant coffee or espresso
1 teaspoon Rodelle Vanilla Extract
1/2 cup gluten-free, dairy-free dark mini chocolate chips
1/2 cup chopped hazelnuts

Instructions

Step 1: Preheat the oven to 350°F and line your muffin tin with paper liners.
Step 2: In a large mixing bowl, whisk together the coconut oil, maple syrup, and eggs.
Step 3: Add the almond flour, cocoa powder, baking soda, and salt, then mix until well combined.
Step 4: Dissolve the instant coffee in the vanilla extract.
Step 5: Stir in the chocolate chips, chopped hazelnuts, and the vanilla-coffee mixture into the batter.
Step 6: Fill each muffin liner approximately 3/4 full, and bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
Step 7: Let the muffins cool for 5-10 minutes before eating, or cool completely if you want to frost them as cupcakes.

Tips & Variations

For extra richness, try adding a tablespoon of almond butter to the batter.
Swap hazelnuts for walnuts or pecans if preferred.
Use brewed espresso instead of instant coffee for a deeper flavor.
To keep muffins moist, avoid overbaking and check them a few minutes before the suggested time.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Four chocolate muffins are shown from above, each sitting in a white paper cup with a scalloped edge, placed on a white marbled surface that looks like a wooden table. The muffins are dark brown and have a rough, cracked top texture with visible chocolate chips and small nut pieces embedded in the surface. Around the muffins, there are scattered chocolate chips and chopped nuts adding detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed to be grain-free, so almond flour is best for texture and flavor. Using regular flour will change the texture and may require adjustments to liquids.