Name: Gluten Free Banana Hazelnut Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 C Hazelnut Flour; 1/2 C White Rice Flour; 2 Tbsp Arrowroot Powder; 1 tsp Baking Powder; 1 tsp Xanthan Gum; 1/4 tsp Salt; 1/4 tsp Cinnamon; 2/3 C Coconut Sugar; 1 Egg; 3 Tbsp Olive oil; 1 Overripe Banana (mashed); 1/4 C Chocolate Hazelnut Spread (melted (you can also use Nutella if you are not avoiding dairy)); 1/2 tsp Vanilla; 2 Tbsp Non-Dairy Milk; 1/3 C Mini Dark Chocolate Chips (plus more for topping); Turbinado Sugar for topping

Preheat oven to 400 degrees.
In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt, cinnamon and sugar. Mix together thoroughly.
In a second small bowl, whisk the egg until it is sudsy. Add oil, vanilla and milk. Whisk together. Pour wet ingredients into dry. Add mashed banana, melted nutbutter and ⅓ C chocolate chips. Fold together with a spatula until all is just combined, 15 to 20 strokes. Let sit for 5 minutes before filling muffin cups.
Line a 6 cup pan with paper cups. Evenly distribute the batter between 6 cups, it will fill all the way to the top. Sprinkle the top of the muffins with more chocolate chips and turbinado sugar.
Place in preheated oven. After 2 minutes, reduce the heat to 375 degrees. Bake for 25-27 minutes until tops spring back when gently pressed.
Remove from oven. Serve warm. Store leftovers in an airtight container and refrigerate.

Gluten Free Banana Hazelnut Muffins

Recipe