hazelnut muffin recipe

Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.

Chocolate Hazelnut Chickpea Flour Muffins

g chickpea flour

oat flour

hazelnuts

g coconut sugar

g cacao powder

coconut oil

200 ml

rice milk

baking powder

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cocoa)

agave

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Remove from the oven and let them cool down a bit.

Top with chocolate ganache (see below) or simply drizzle with chocolate.

Muffins

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

Enjoy!

Chocolate ganache

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