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Grain Free Chocolate Hazelnut Muffins

Grain Free Chocolate Hazelnut Muffins

We love a grain free treat around here, but due to health problems, are also trying to reduce all added sugars from our diet—even the wholesome ones, like raw honey. These grain free chocolate muffins can be sweetened mostly with stevia, so they help you get your chocolate fix with a bare minimum of added sugar. And with one egg per muffin, coconut oil and fresh nut butter, these muffins are relatively nutritious too.

Grain Free Chocolate Hazelnut Muffins
Yields 6
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Ingredients
  1. 6 eggs, room temperature
  2. 2 Tbsp. coconut oil or butter, melted
  3. 10 Tbsp. honey OR palm sugar OR Rapadura/panela (for a low-sugar option, use 5 Tbsp. sweetener with 60 drops of liquid stevia.)
  4. 1/2 cup additive-free nut butter (I used fresh-ground hazelnut butter made in my food processor, but almond, cashew or even sunflower seed butter would work)
  5. 1/2 tsp. sea salt
  6. 1/2 tsp. gluten-free vanilla
  7. 1/2 cup sifted coconut flour
  8. 1/2 tsp. baking powder*
  9. 2-3 Tbsp. unsweetened cacao powder, to taste (optional)
Tools
  1. Food processor (If making your own nut butter. I use this one a few times a week. You can put a whole potato in it!)
  2. Stick Blender (For ease of mixing and clean up. I use this one for almost all batters.)
  3. Muffin tins (I use these heart shaped ones made from food-grade silicone)
  4. Flour sifter (I've used this one-handed sifter for years)
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend together eggs, oil, sweetener, nut butter, salt, vanilla and cocoa powder, if using.
  3. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
  4. Pour into greased muffin cups.
  5. Decorate the muffin tops with nuts, shredded coconut, etc. if desired.
  6. Bake at 400 degrees F for 15 minutes, or until a toothpick or fork comes out clean.
  7. Enjoy!
Note
  1. *If you need to substitute for baking powder, 1 tsp. of baking powder equals
  2. 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
  3. 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid in the recipe
Small Footprint Family http://www.smallfootprintfamily.com/


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DISCLAIMER: The content on Small Footprint Family is for educational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.



13 Comments

  1. How about flax seed ground instead of eggs!

    • Unfortunately, “flax goo” and “chia eggs” will not work well with coconut flour. You can try it, but I think you will be very disappointed.

  2. Hi Dawn and Happy New Year! Thank you for your submission on Seasonal Celebration Wedensday at Natural Mothers Network! These muffins are the ideal treat for my girls.
    Check back tomorrow when the new link-up is running to see if you are the featured post!

  3. Oooh; these look GOOD!

  4. What a wonderfully wholesome recipe – your grain free chocolate muffins sound like such a treat. I love hazelnuts and chocolate together.

  5. Less sugar is a good goal for treats — chocolaty and more nutritious is always a good thing around our house. Thanks for sharing with Hearth & Soul Hop. :)

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  7. They are looking damn yummy. I will try them out the coming weekend. BTW, Happy Christmas and New Year to you.

  8. Your Muffins look amazing! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  9. YUM, not only do these look yummy yummy yummy but easy too! Just my style!
    Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again next week!

    Cindy from vegetarianmamma.com

  10. Those muffins look delicious and easy! Yum. Come and visit us this week. We are having a terrific giveway from a very talented Southern writer.

  11. Can I sub out the coconut flour for almond or cashew flour? As you know coconut is a big no-no in our house!

    • Alas, no. You will notice the number of eggs compared to the amount of flour (6 eggs to a mere half cup of flour). That ratio can only work for coconut flour, which behaves differently than all other flours. I’m working on an almond flour muffin though because I don’t always want my treat to be so egg-y. Stay tuned. :)

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