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Gluten-Free Chocolate Hazelnut Muffins

Stefani Weiss
These Gluten Free Chocolate Hazelnut Muffins are naturally sweetened, with melt in your mouth consistency. Simple to make plus low FODMAP and vegan.
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Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine Gluten-Free, Vegan

Ingredients
  

  • 1 ½ cups oat flour* you can make it yourself by grinding the whole oats in a coffe grinder
  • ½ cup whole oats*
  • 2 tablespoon raw cocoa powder
  • 2 bananas unripe*
  • 2 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • 3 tablespoon pure maple syrup
  • 1 teaspoon baking powder*
  • ¼ teaspoon salt
  • 80 gr dark chocolate chopped
  • 30 gr hazelnuts chopped
  • 2 to 3 tablespoon non-dairy milk or water (depending on how thick is the batter)
  • FOR THE CHOCOLATE SAUCE:
  • 60 gr dark chocolate
  • 2 teaspoon coconut oil
  • 1 teaspoon pure maple syrup*

Instructions
 

  • Start by preheating the oven to 180C (fan)
  • Measure 1 ⅕ cup whole oats and process them in a food processor or a coffee grinder until you get a flour-like consistency.
  • In a big bowl mix all the dry ingredients (oat flour, whole oats, cocoa powder, baking powder and salt)
  • In another bowl mash the bananas and add all the wet ingredients. Whisk until all are well combined.
  • Add the wet mixture to the dry and stir until everything combines.
  • Next, stir in the chopped chocolate and hazelnuts.
  • Once the mixture is stirred well transfer the mix into muffin trays. If the tray is not non-stick, line them with coconut oil (or any other) or place baking sheets.
  • Bake them for 25 to 30 min, stick a knife or a fork into one to check if it comes out clean if it does then they are cooked.
  • THE CHOCOLATE SAUCE:
  • Melt the chocolate with 2 tablespoons of coconut oil, add 1 or 2 tablespoons(depends on how sweet you like it ) of the sweetener of choice(I like using maple syrup).
  • Pour the sauce over the muffins
  • Top them with chopped hazelnuts (optional)

Notes

1. If you are highly sensitive to gluten, make sure you use certified gluten-free oats.
2. Ripe bananas are high fodmap, make sure you use unripe
3. If you are highly sensitive to gluten, make sure you use certified gluten-free baking powder
4. Use pure maple syrup (low FODMAP) not maple flavored syrup (as that one could be high FODMAP).

Nutrition

Serving: 6g