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
- Start by preheating the oven to 350°F.
- 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.
- In a big bowl mix all the dry ingredients (oat flour, whole oats, cocoa powder, baking powder and salt)
- In another bowl mash the bananas and add all the wet ingredients. Whisk until all are well combined.
- Add the wet mixture to the dry and stir until everything combines.
- Next, stir in the chopped chocolate and hazelnuts.
- 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.
- 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:
- 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).
- Pour the sauce over the muffins.
- 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.