chocolate hazelnut muffins on a white plate

Gluten Free Chocolate Hazelnut Muffins

These coconut flour chocolate hazelnut muffins can be sweetened mostly with stevia, so they help you get your chocolate fix with a bare minimum of added sugar.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Dessert
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Servings: 6 muffins
Calories: 295kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Blend together eggs, oil, sweetener, nut butter, salt, vanilla and cocoa powder, if using.
  • Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
  • Pour into greased muffin cups.
  • Decorate the muffin tops with nuts, shredded coconut, etc. if desired.
  • Bake at 400 degrees F for 15 minutes, or until a toothpick or fork comes out clean.

Notes

*If you need to substitute for baking powder, 1 tsp. of baking powder equals:
  • 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
  • 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
Adapted from Cooking with Coconut Flour.

Nutrition

Calories: 295kcal | Carbohydrates: 31g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 245mg | Potassium: 190mg | Fiber: 6g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 2.3mg
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