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Chocolate Hazelnut Chickpea Flour Muffins

Low-carb, high-protein double chocolate hazelnut muffins made with chickpea flour, oat flour, and toasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.
Course Breakfast, Dessert, Snack
Cuisine Gluten-free, Vegan
Keyword chocolate muffins, gluten-free muffins, hazelnut muffin recipe, healthy chocolate muffins
Author Nensi Beram

Ingredients

Muffins (makes 9-10)

  • 100 g chickpea flour
  • 50 g oat flour
  • 100 g toasted hazelnuts ground
  • 90-100 g coconut sugar
  • 40 g cacao powder
  • 5 tablespoons coconut oil
  • 200 ml rice milk
  • 2 teaspoons baking powder
  • 1 chia egg 1 tablespoon ground chia seeds + 3 tablespoons water

Chocolate ganache

  • 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dark chocolate (85% cocoa)
  • 2-3 tablespoons agave

Instructions

Muffins

  • Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
  • To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.
  • In a large bowl, mix together the dry ingredients.
  • Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.
    If the batter is too thick, you can add 1 extra tablespoon of rice milk.
  • Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
  • Remove from the oven and let it cool down a bit.
  • Top with chocolate ganache (see below) or simply drizzle with chocolate.

Chocolate ganache

  • Melt the chocolate in a medium pot over low heat. Stir until smooth.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the ganache on top of each muffin.
  • Enjoy!

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.