Go Back

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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Gluten-Free, Vegan


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


  • Start by preheating the oven to 180C (fan)
  • Measure 1 1/5 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.
  • 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)


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).