Chocolate Chip-Hazelnut Muffins Recipe

Name: Chocolate Chip-Hazelnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 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.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Chip-Hazelnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip-Hazelnut Muffins

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