Gluten-Free Chocolate Hazelnut Muffins
Nutty and fudgy, these rich muffins are moist and flavorful.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 1¼ cups gluten-free flour (TRY: Pamela’s Gluten-Free All-Purpose Flour)
- ½ cup cacao powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup unsalted butter, room temperature
- 2 tsp pure vanilla extract
- 1 cup plain full-fat yogurt, room temperature
- 6 oz pitted dates (about 1 cup)
- 2 large eggs, room temperature, beaten
- 3 tbsp hot water
- ⅓ cup low-sugar chocolate- hazelnut spread (TRY: Justin’s Chocolate Hazelnut Butter)
- ⅓ cup hazelnuts, chopped
Preparation
1. Preheat oven to 350ºF. Lightly grease a 12-count muffin tray. In a large bowl, whisk together flour, cacao, baking soda and salt. In a food processor or high-speed blender, combine butter, vanilla, yogurt and dates; blend until smooth. Blend in eggs. Pour into bowl with flour mixture. Add the hot water and stir until just combined.
2. Divide batter among muffin cups. Place 1 heaping tsp chocolate hazelnut spread on each. Using a paring knife or toothpick, swirl spread into batter. Sprinkle hazelnuts on top.
3. Bake until a toothpick inserted in center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Keep leftovers covered at room temperature.
Nutrition Information
- Serving Size 1 muffin
- Calories 259
- Carbohydrate Content 26 g
- Cholesterol Content 54 mg
- Fat Content 16 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 7 g
- Sodium Content 223 mg
- Sugar Content 13 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 1 g