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Chocolate Hazelnut Muffins - Vegan/Gluten/Refined Sugar Free

I created this recipe out of a necessity to use up some hazelnuts that had been lying around for months and were about to pass their 'best before' date. Obviously chocolate and hazelnuts are a match made in heaven but not often a combination seen in a muffin so I thought I'd experiment and see how they'd turn out. I have to say I was pleased with the outcome especially after the first attempt. They are incredibly easy to make, plus they are gluten, dairy and refined sugar free, I promised you won't be able to tell though.

The recipe calls for hazelnut milk and you can use shop bought stuff or if you have time it's easy to make your own by soaking 100g hazelnuts in 500ml water overnight, then blended and passed through a fine muslin cloth, or clean dish cloth. Sweeten as desired. It tastes divine!

Ingredients - Makes 12 Muffins

  • 100g ground hazelnuts or (blanched hazelnuts blitzed until fine)

  • 100g brown rice flour

  • 30 g quinoa flour (you can substitue with more rice flour)

  • 30g arrowroot

  • 40g cocoa powder

  • 30g coconut flour

  • 2.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda

  • pinch of salt

  • 75g coconut palm sugar/xylitol or other sweetener

  • 1 pinch of stevia (optional but you may need more sweetener depending on your taste)

  • 200-250ml of hazelnut milk (start with 200ml and add more if mixture is too dry)

  • 2 eggs

  • 1tsp vanilla extract

  • 80g light olive oil or 100g organic coconut oil

  • 2tsp apple cider vinegar

  • 100g dark chocolate chips


  1. Preheat oven to 180c (160c fan), 350F

  2. Place all dry ingredients in a large mixing bowl and whisk to combine all the ingredients really well ensuring there are no lumps etc.

  3. In a separate bowl whisk the milk, eggs, oil, vanilla extract and apple cider vinegar until well combined

  4. Mix wet ingredients into dry ingredients and stir until combined, don't overbeat.

  5. Fold through the dark chocolate chips

  6. Place equal amounts of mixture into a muffin tray lined with 12 muffin cases

  7. Bake in the over for 20 - 30 minutes, or until a fork or toothpick comes out clean

  8. Allow to cool in the tray for 10 mins and transfer to a cooling rack. Enjoy!

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