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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.
Course Breakfast, Snack
Cuisine American, Gluten Free, Healthy, Quinoa
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 267kcal
Author Wendy Polisi


  • 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
  • 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


  • 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.


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


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