Hands-on Time
14 Mins
Total Time
49 Mins
Yield
Serves 15 (serving size: 1 muffin)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Gluten-Free Baking

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