Ingredients
- ½ C Hazelnut Flour
- ½ C White Rice Flour
- 2 tablespoon Arrowroot Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ⅔ C Coconut Sugar
- 1 Egg
- 3 tablespoon Olive oil
- 1 Overripe Banana mashed
- ¼ C Chocolate Hazelnut Spread melted (you can also use Nutella if you are not avoiding dairy)
- ½ teaspoon Vanilla
- 2 tablespoon Non-Dairy Milk
- ⅓ C Mini Dark Chocolate Chips plus more for topping
- Turbinado Sugar for topping
Instructions
- 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.
Nutrition Facts
Gluten Free Banana Hazelnut Muffins
Amount per Serving
Calories
391
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
27
mg
9
%
Sodium
250
mg
11
%
Potassium
208
mg
6
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
54
IU
1
%
Vitamin C
2
mg
2
%
Calcium
111
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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