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Grain Free Chocolate Hazelnut Muffins Recipe

★★★★★

4.7 from 111 reviews
  • Author: lilan
  • Total Time: 28-30 minutes
  • Yield: 12 standard-sized muffins 1x
  • Diet: Gluten Free

Description

These Grain Free Chocolate Hazelnut Muffins are a delicious, gluten-free treat made with almond flour, rich cocoa powder, and roasted hazelnuts. Sweetened naturally with pure maple syrup and enhanced with a hint of espresso and vanilla, these moist muffins are perfect for a nutritious breakfast or an indulgent snack without any grains or dairy.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon Rodelle Vanilla Extract
  • 2 teaspoons instant coffee or espresso

Dry Ingredients

  • 2 cups almond flour
  • 1/4 cup Rodelle Dutch Processed Baking Cocoa
  • 1/2 teaspoon baking soda

Add-ins

  • 1/2 cup gluten-free, dairy-free dark mini chocolate chips (e.g., Enjoy Life Foods)
  • 1/2 cup chopped hazelnuts

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and cooled coconut oil, pure maple syrup, and eggs until well combined and smooth.
  3. Add Dry Ingredients: To the wet mixture, add almond flour, Dutch processed cocoa powder, salt, and baking soda, then mix thoroughly until the batter is well combined without lumps.
  4. Dissolve Coffee in Vanilla: Dissolve the instant coffee or espresso powder into the vanilla extract to infuse the vanilla flavor with a subtle coffee depth.
  5. Combine Add-ins: Stir the dissolved vanilla-coffee mixture into the batter along with the dairy-free dark mini chocolate chips and chopped hazelnuts, ensuring even distribution.
  6. Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising during baking.
  7. Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the center of a muffin comes out clean or with just a few moist crumbs.
  8. Cool: Remove muffins from the oven and let them cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely, especially if you plan to frost them as cupcakes.

Notes

  • Ensure the coconut oil is fully melted but cooled to avoid cooking the eggs when mixing.
  • You can substitute the instant coffee/espresso with strong brewed coffee powder for a milder coffee flavor.
  • Buy dairy-free and gluten-free chocolate chips to keep the recipe allergy-friendly.
  • Almond flour is key to this grain-free recipe; do not substitute with regular flour.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free alternative, you could try using sunflower seed flour and seeds instead of almond flour and hazelnuts, but texture and flavor will change.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: grain free muffins, chocolate hazelnut muffins, gluten free baking, dairy free muffins, almond flour muffins, healthy chocolate muffins

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Find it online: https://cooklilan.com/grain-free-chocolate-hazelnut-muffins-recipe/