Herbed Polenta Recipe (with a Vegan Option)
I’ve fallen in love… and it’s with Hazelnut Chocolate Chip Grain Free Muffins! They’ve been a dessert staple since I started making them about 6 months ago.
For those of you following me for some time now, you know that I was originally making these with a gluten free box mix. However… I’ve finally figured out how to make these grain free!
And what’s equally neat is that you don’t need to be an expert baker to make these.
In fact, I hate to bake!
I love to be creative and not necessarily have to measure things with such precision that’s often required in baking. That said, this recipe is incredibly easy even for a non-baker. (Though I’d highly recommend that you use a hand or stand mixer to help with beating the egg whites!)
And what’s equally great — you don’t need to frost these muffins since the chocolate chips and the additional vegan hazelnut chocolate spread dollop provide plenty of satisfaction.
Every time I bite into one of these chocolaty muffins, I’m transported back to this tiny 100% gluten free pastry shop I found while exploring Florence, Italy back in 2017.
You read that right!
On a tiny side street, we stumbled upon THIS BAKERY that was, by far, one of the highlights of our trip.
By no means am I suggesting that these Hazelnut Chocolate Chip Grain-Free Muffins compare to pretty much everything in that shop, but they certainly bring back wonderful memories.
Hazelnut Chocolate Chip Grain-Free Muffins
There are 2 integral products that make these muffins amazing.
1. Otto’s Naturals Cassava Flour
Because I’m not a baker, gluten free baked goods recipes are the bane of my existence.
I mean… who on earth has the time to bother with 20+ ingredients?
I don’t have the patience and love of baking to deal with that.
And that’s why Cassava Flour is the right way for someone like me (who won’t bother with super complex recipes). It’s also great if you’re looking for a lighter consistency without having to mix and blend in other starches and such.
Fortunately, I’ve had a baking angel swoop in who has given me the confidence to start slowly baking!
Sadie, the founder of Otto’s Naturals, has coached me on how to get the hang of baking. I appreciate her so much for all my many questions that I inevitably ask!
In fact, this recipe is a twist on a lemon poppyseed muffin recipe from their site! (And there are many other amazing recipes that you can try that truly have a fantastic texture while not falling apart.)
2. Rigoni di Asiago’s Nocciolata Dairy Free
One of my best finds ever last year is this cleaner alternative to Nutella!
It’s organic, gluten free, dairy free, vegan, and loaded with flavor.
Using a teaspoon of this added to a small well in the muffins makes this unforgettable. Plus it adds that creamy factor without having to frost these. Dairy Free Nocciolata is one of my favorite “teaspoon of sweetness” condiments that I’ll periodically use.
And of course… it reminds me of all the wonderful flavors of Italy!
Don’t Forget About The Chocolate Chips!
Last, but not least, I’d recommend getting mini chocolate chips for your Hazelnut Chocolate Chip Grain-Free Muffins. This way, you’ll end up with the perfect muffin to chocolate ratio.
I used Enjoy Life Mini Chocolate Chips, but you could also try Lily’s Stevia Sweetened Chocolate Chips if you’re hoping to cut back on the sugar content.
Also, I used 2 duck eggs instead of chicken eggs (as a result of my sensitivity issues) — see a video HERE where I explain all about this! Even though duck eggs are larger, the recipe turned out just fine.
| Hazelnut Chocolate Chip Grain-Free Muffins |
| Get your chocolate fix with a hazelnut twist with this dessert take on yummy dessert muffins that are sure to get lots of cheers! Recipe inspired by https://www.ottosnaturals.com/blogs/recipes/gluten-free-lemon-poppyseed-muffins |
Hazelnut Chocolate Chip Grain-Free Muffins
| Get your chocolate fix with a hazelnut twist with this dessert take on yummy dessert muffins that are sure to get lots of cheers! Recipe inspired by https://www.ottosnaturals.com/blogs/recipes/gluten-free-lemon-poppyseed-muffins |
| Servings | Prep Time | Cook Time |
| 15-16Muffins | 20Minutes | 22Minutes |
| Servings | Prep Time |
| 15-16Muffins | 20Minutes |
| Cook Time |
| 22Minutes |
Ingredients
- 1 1/2 Cups Otto's Naturals - Cassava Flour
- 3/4 Cup Organic Sugar (or equal parts coconut sugar/maple sugar mix)
- 1/2 Cup Butter or Ghee (softened)
- 2 Egg Yolks
- 1 TSP baking powder
- 1/2 TSP baking soda
- 1/2 TSP Salt
- 3/4 to 1 Cup Full Fat Coconut Milk or Regular Milk
- 1 TBSP White Vinegar or Lemon Juice
- 1 Cup Enjoy Life Mini Chocolate Chips
- 2 Egg Whites (beaten to stiff peaks)
- 6-7 TSP Dairy-Free Nocciolata from Rigoni di Asiago
Servings: Muffins
Units:
|
Ingredients
Servings: Muffins
Units:
|
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pans with large cupcake liners.
- In a small bowl, combine coconut milk and vinegar. Stir and let sit for 10 minutes.
- In a large bowl, cream together the sugar and butter, until fluffy. Add in the egg yolks and mix thoroughly.
- In a separate bowl, combine Otto’s Naturals – Cassava flour, baking powder, baking soda, and salt.
- Slowly add milk mixture and flour mixture to the large bowl of ingredients.
- When mixed, stir in chocolate chips. Then fold in the beaten egg whites.
- Fill muffin pan with enough of muffin mix that it comes near to the top of the liners. Creat a small well in the middle of each muffin and add 1/2 tsp of Nocciolata to the top of each muffin.
- Bake for about 20 to 22 minutes or until a toothpick no longer comes out gooey.
- Allow muffins to cool on the countertop. Store at room temperature for 3 days or store for longer in the fridge.
Recipe Notes
These muffins can sit out on the counter for up to 4 days in a covered pyrex dish.
