Skip to Content

Hazelnut Flour Muffins with Chocolate Chips

GFPGrF

I am hoping my intermittent blogging this past year will be explained in one fell swoop when you see the cover of my new cookbook. I wouldn’t have thought 750 muffins were possible before this project landed in my lap, but it was more than possible, and a lot of delicious eats along the way. I have an entire chapter on gluten free muffins (150 total, sweet and savory), a vegan chapter (sweet and savory, 80+ recipes), and more. Here are the chapters:

* Muffin classics
* Good morning muffins
* Decadent coffeehouse muffins
* Lunch and supper muffins
* Farmer’s market muffins
* Global muffins
* Superfood muffins
* Gluten-free muffins
* Vegan muffins

Despite a lot of pulling-out-of-hair, late nights, absenteeism from Power Hungry, and added exercise to work off my own muffin top following months and months of testing and tasting countless muffins, it was an amazing project, and delicious fun. Now it’s less than two weeks away from being released (August 1, 2010 is the official release date), and I am so excited! I am going to be sharing some recipes from the book and also doing a giveaway of multiple copies of the book at the end of the month–so stay tuned!

Here’s one of my favorites from the book: Hazelnut Flour Muffins with Chocolate.

I use a mix of chocolate chips and cacao nibs to up the chocolate flavor while still keeping the sugar content in check. Never tried grain-free or gluten-free baking before now? This is the perfect place to start, as hazelnut flour doesn’t require adding any additional flours, starches, or gums. Simply mix and bake! If you cannot find hazelnut flour, almond flour can be used with equal success.

To muffins!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hazelnut Flour Muffins with Chocolate


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 21 mins
  • Total Time: 31 mins
  • Yield: 12 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
  2. In a large bowl, whisk together the eggs, maple syrup and vanilla until blended.
  3. in a medium bowl, whisk together the flour, salt and baking soda.
  4. Add the flour mixture to the egg mixture and stir until just blended. Stir in coconut oil, chocolate chips and cacao nibs until blended.
  5. Divide batter equally among prepared muffin cups. Sprinkle with a few additional chocolate chips or caca nibs, if desired.
  6. Bake in preheated oven for 17 to 21 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool.
  • Category: Muffins, quick bread

 

blueberry chia seed pudding in a white bowl
Previous
Overnight Blueberry Chia Seed Pudding (vegan, no added sugar)
Next
Fluffy Coconut Flour Banana Pancakes {GF, grainfree, paleo}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Anna Louise

Friday 2nd of April 2021

I am on a hazelnut GF kick at the moment and would like to try out this recipe. Can you post the nutritional facts for those tracking calories and/or macros please. Thank you so much!

Nollywood

Friday 7th of October 2016

thats great i have been looking for healthy muffins to have with my tea

Tracy

Wednesday 25th of August 2010

Congrats on the new book! That's a lot of muffins!

Debbi Does Dinner Healthy

Saturday 21st of August 2010

Nice on the cookbook! When do you find out if you won the contest? I voted for you almost every day!

The Inexperienced Foodie

Tuesday 10th of August 2010

thats great i have been looking for healthy muffins to have with my tea

This site uses Akismet to reduce spam. Learn how your comment data is processed.