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Chocolate Chip-Hazelnut Muffins

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Gluten-Free Baking