Gluten-free chocolate hazelnut muffins. A healthy dessert that tastes like hazelnut and is loaded with chocolate! Naturally sweetened, with melt in your mouth consistency. Is that for real? It absolutely is!

Chocolate Hazelnut Muffins [Vegan, Gluten-Free]



  • 1 1/2 cups oat flour (you can make it yourself by grinding the whole oats in a coffee grinder)
  • 1/2 cup whole oats
  • 2 tablespoons raw cocoa powder
  • 2 bananas (unripe)
  • 2 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 + 3/4 ounces dark chocolate, chopped
  • 1 ounces hazelnuts, chopped
  • 2 to 3 tablespoons non-dairy milk or water, (depending on how thick the batter is)

For the chocolate sauce:

  • 2 ounces dark chocolate
  • 2 teaspoons coconut oil
  • 1 teaspoon pure maple syrup


  1. Start by preheating the oven to 350°F.
  2. Measure 1 + 1/5 cup whole oats and process them in a food processor or a coffee grinder until you get a flour-like consistency.
  3. In a big bowl mix all the dry ingredients (oat flour, whole oats, cocoa powder, baking powder and salt)
  4. In another bowl mash the bananas and add all the wet ingredients. Whisk until all are well combined.
  5. Add the wet mixture to the dry and stir until everything combines.
  6. Next, stir in the chopped chocolate and hazelnuts.
  7. Once the mixture is stirred well transfer the mix into muffin trays. If the tray is not non-stick, line them with coconut oil (or any other) or place baking sheets.
  8. Bake them for 25 to 30 minutes, stick a knife or a fork into one to check if it comes out clean if it does then they are cooked.

The chocolate sauce:

  1. Melt the chocolate with 2 tablespoons of coconut oil, add 1 or 2 tablespoons(depends on how sweet you like it ) of the sweetener of choice(I like using maple syrup).
  2. Pour the sauce over the muffins.
  3. Top them with chopped hazelnuts (optional)


If you are highly sensitive to gluten, make sure you use certified gluten-free oats and baking powder. Use pure maple syrup, not maple flavored syrup.