Breakfast

Gluten-Free Chocolate Hazelnut Muffins

Nutty and fudgy, these rich muffins are moist and flavorful.

Servings
12

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