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.
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
How to Make It
Preheat oven to 375°.
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.
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.
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