Chocolate Chip-Hazelnut Muffins

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Hazelnuts and chocolate make the perfect pair. This muffin uses non-dairy buttery spread and coconut milk to create a delicious dairy-free muffin that's also 100% gluten-free.
Serves 15 (serving size: 1 muffin)


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3.6 ounces oat flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup unsweetened coconut milk
1/4 cup non-dairy buttery spread (such as Earth Balance), melted
1 teaspoon vanilla extract
2 large eggs
1/4 cup semisweet chocolate minichips
1/4 cup finely chopped hazelnuts
Cooking spray


Hands-on: 14 Minutes
Total: 49 Minutes

1. Preheat oven to 375°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine coconut milk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips and hazelnuts.

3. Place 15 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

Created date

September 2014

Nutritional Information

Calories 156
Fat 6.9 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 1.3 g
Protein 2.7 g
Carbohydrate 21 g
Fiber 0.8 g
Cholesterol 25 mg
Iron 0.6 mg
Sodium 195 mg
Calcium 40 mg