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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Gluten Free Chocolate Hazelnut Muffins

Gluten Free Chocolate Hazelnut Muffins

Published: Nov 5, 2017 by Wendy Polisi Modified: Aug 8, 2018 · 516 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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These Gluten Free Chocolate Hazelnut Muffins are a delicious way to start the day! There is no sacrificing flavor with these healthier muffins.

We had one of those moments at our house the other day.

You know the one where your kid's think they are getting over on you, and you secretly know that you are the one getting over on them.

They were having these Gluten Free Chocolate Hazelnut Muffins for breakfast and weren't quite sure why I was letting them have chocolate so early in the day.

Close up shot of Gluten Free Chocolate Hazelnut Muffins

Especially when we were about to start their school work, and I'm always talking about how what they eat impacts their performance.

I just kept quiet and didn't let them know that these muffins had bananas, quinoa, coconut oil and chia seeds in them and while a bit of an indulgence certainly wasn't junk food.  They aren't even that calorically dense if you compare them to what you would get at a coffee shop.

And I didn't point out that while there was chocolate, it wasn't very much. Just enough to give these muffins a hint of chocolate hazelnut goodness.

Side shot of Gluten Free Chocolate Hazelnut Muffins

As much as I love seeing them eat healthier foods, I also love seeing them happy. These Chocolate Hazelnut Muffins were a win all around at our house.

Two Gluten Free Chocolate Hazelnut Muffins

If You Like These Gluten Free Chocolate Hazelnut Muffins You May Also Like:

  • Gluten Free Pumpkin Walnut Muffins with Cream Cheese Frosting
  • Gluten Free Walnut Pear Coffee Cake Muffins
  • Gluten Free Carrot Quinoa Muffins with Cinnamon Drizzle

 

Print Recipe
5 from 1 vote

Gluten Free Chocolate Hazelnut Muffins

These Gluten Free Chocolate Hazelnut Muffins are a delicious way to start the day! There is no sacrificing flavor with these healthier muffins.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breakfast, Snack
Cuisine: American, Gluten Free, Healthy, Quinoa
Servings: 12
Calories: 267kcal
Author: Wendy Polisi

Ingredients

  • 2 cups gluten free flour blend
  • ½ cup coconut palm sugar or sugar of choice
  • ¼ cup Muscovado sugar or brown sugar
  • 3 ½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup cooked quinoa
  • 2 tablespoons chia seeds
  • 2 large eggs or flax eggs - 2T ground flax seeds + 6T warm water
  • ⅓ cup coconut oil melted
  • ¾ cup milk dairy or non-dairy
  • 2 teaspoons vanilla extract
  • 3 ripe bananas peeled and mashed
  • ¼ cup chocolate hazelnut spread purchased or homemade

Instructions

  • Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin liners.
  • In a large bowl combine flour, sugar, baking soda and salt. Stir to combine. Add chia seeds and cooked quinoa and stir until it is coated.
  • In a separate bowl beat eggs. Add in coconut oil, milk and vanilla. Stir until combined and then stir in mashed bananas. Add to dry mixture and stir until just wet.
  • Scoop batter into prepared muffin tins. Top each muffin with a teaspoon of chocolate hazelnut spread and swirl with a toothpick.
  • Bake for 15 to 18 minutes, until a toothpick place in the center comes out clean. Allow to cool for 5 minutes on a rack and then remove from the muffin tin and allow to continue to cool.

Notes

Servings 12, Calories 292, Fat 10g, Carbohydrates 47g, Protein 4.4g, Cholesterol 31mg, Sodium 97mg, Potassium 163mg, Fiber 1.8g, Sugars 16.8g

Nutrition

Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 548mg | Potassium: 202mg | Fiber: 4g | Sugar: 17g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 62mg | Iron: 1.6mg

Win- Win.

If You Like This Post You May Also Like:

  • Gluten Free Corn Muffins
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Shannon Graham

    July 13, 2018 at 6:36 pm

    5 stars
    I'm obsessed with hazlenut! These look amazing!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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