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    Home » Breads

    Gluten Free Banana Hazelnut Muffins

    Published: Sep 13, 2017 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Recipe

    banana hazelnut muffins

    Gluten Free Banana Hazelnut Muffins

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 muffins
    Calories: 391kcal

    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.
    Calories: 391kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 250mg | Potassium: 208mg | Fiber: 3g | Sugar: 25g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

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