Living Healhty With Chocolate eBook

Paleo Flourless Chocolate Hazelnut Muffins

Flourless Chocolate Hazelnut Muffins • Paleo, Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Paleo Chocolate Hazelnut Nutella Muffins Recipe

I am overly excited to share this recipe with you today. If anybody ever tells you that eating healthy or eating paleo is boring and does not taste good, you must make this recipe and prove them wrong.

I had a few friends not on the paleo diet that still eat a standard american diet try these muffins, and they said they couldn’t believe it wasn’t made with white sugar and flour.

These muffins have a rich chocolate and hazelnut flavor. Remember Nutella? Well, that combination of hazelnuts and chocolate that we know so well,  goes way beyond expectations with these muffins.

The main reason is because the raw hazelnuts are freshly ground to a smooth and creamy consistency, and then mixed with raw, unprocessed chocolate powder.

This process also gives these muffins an incredible soft and fudgy consistency, without the need to add any oil, butter or flour.

I am not only thrilled at how this recipe turned out but I am more excited to share with you my first instructional video. As you all know, I have been posting my recipes with photos (that I personally take), but I have always wanted to share my recipes with video and this is the start!This is my very first video and I am sure they will improve over time so thanks for watching and please share with your family and friends. I would greatly appreciate your thoughts and feedback on the video and how I can improve. 

If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient dense ingredients, be sure to check out my new cookbook that was just released. The book is called Living Healthy With Chocolate: Delectable Dessert Recipes That Will Change The Way You Eat, Think & Feel. 
Click on the cover below to learn more about it.

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5.0 from 3 reviews
Flourless Chocolate Hazelnut Muffins • Paleo, Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
 
Ingredients
  • 2½ cups raw hazelnuts, blanched
  • ½ cup raw cacao powder
  • ½ teaspoon baking soda
  • ¼ cup dark chocolate chips
  • ½ cup bananas
  • 2 eggs, room temperature
  • 3 tablespoons raw honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
Instructions
  1. process the hazelnuts in a food processor or high speed blender until creamy and smooth like peanut butter
  2. place hazelnut butter in a large bowl and mix in the raw cacao powder and baking soda until fully combined
  3. fold chocolate chips into the chocolate hazelnut butter
  4. place the bananas, eggs, honey, apple cider vinegar and vanilla extract in the food processor and process until smooth
  5. add the banana mixture to the chocolate hazelnut butter and mix until everything is fully combined
  6. line a pan with 9 standard paper muffin cups and fill each to the top with the mixture
  7. smooth the top of each muffin with the back of a spoon, then place a hazelnut in the center of each
  8. sprinkle top of muffins with chocolate chips
  9. bake at 350°F until a stick inserted into the center comes out clean, approximately 12-15 minutes
  10. allow muffins to cool on a wire rack
Notes
In case your hazelnuts are not blanched, you can easily remove the skin by roasting them in the oven for about 5 minutes. Click here for a tutorial.

To measure ½ cup of bananas, break the banana into small pieces and fill your measuring cup.

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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: Desserts, muffins / cupcakes
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Love to hear your comments on this!

Comments: 17

  1. Tim Moore April 23, 2014 at 1:29 pm Reply

    Wonderful video–well done. Although I like it OK, have you considered overlaying the video with the ingredients and amounts?

  2. Karen Rowles April 23, 2014 at 4:13 pm Reply

    Well done! I’ve been reading your blog and making your delicious recipes for months. Thank you!

  3. Karen April 23, 2014 at 7:23 pm Reply

    Wow. I cannot wait to try these. Thanks for giving the directions in written form. I’m just not able to follow video so when I see an exciting recipe but it only has video, it kind of crushes me…. These……… Oh my. This will definitely be up for the next celebratory occasion…… I’ve already written hazelnuts down on my grocery list so I’ll be prepared.

  4. Karen April 23, 2014 at 7:26 pm Reply

    Forgot to thank you for the recipe!!! THANK YOU!

    • adriana April 25, 2014 at 9:40 am Reply

      :) Thank you Karen.

  5. May April 24, 2014 at 2:30 am Reply

    Hi, I was wondering if this could be done with hazelnuts flour? If so, how much hazelnut flour would I need? Ie how many grams? Thank u! :) love ur blog!

    • adriana April 25, 2014 at 9:38 am Reply

      Hi May, unless you grind the hazelnut flour until it turns into hazelnut butter, it will not work. If hazelnut flour is used in place of hazelnut butter, there will need to be modifications to the recipe.

  6. Sage April 24, 2014 at 3:08 pm Reply

    I loved your video and these muffins look wonderful!!! I’m looking forward to trying these so…thanks so much for all your recipes!

  7. Sage April 24, 2014 at 3:09 pm Reply

    I rate this video 5 stars…thanks again :)

  8. Deanna April 24, 2014 at 6:03 pm Reply

    Excellent Adriana! I loved the video. Great balance of you on-camera interspersed with well-edited close-up of the mixtures with voiceover. Beautiful photo/camera work, music *maybe* a tiny bit too loud, but I LOVED how short and well-edited it was. I second Tim’s idea about the overlay script of recipe details, however, since it’s already on your page ready to print out, it would be purely for visual interest (although, sometimes people retain instructions better if they hear them AND see them printed…just a thought!).
    Well done!! It’s nice to see and and hear you :-)

  9. […] Flourless Chocolate Hazelnut Muffins • Paleo, Grain-free, Gluten-free, Dairy-free, Refined Sugar-free I am overly excited to share this recipe with… Continue reading » […]

  10. I. May 22, 2014 at 1:53 am Reply

    It looks delicious! I would like to try. I have some hazelnut butter that I would like to use, therefore I’d like to ask how much hazelnut butter is made from 2.5 cups hazelnuts.

    • adriana May 25, 2014 at 10:57 am Reply

      use 1 full cup of hazelnut butter.

  11. Pamela October 3, 2014 at 4:00 am Reply

    I may just have to buy hazelnut butter too because I’ve wasted 4 cups of hazelnuts and it has yet to turn to butter for me. We only have raw cashews here so I oven roasted the first batch and blanched (boiled) the second batch with a baking soda-water combo. Using my really nice Kitchenaid food processor. So far I’ve only managed to get some parts of it to thicken against the walls. It never turns into butter. In the meantime, any idea how to modify the recipe to use hazelnut meal? Or what I can use this meal for? Frustrated. I’ve been working on this since Wednesday night any it’s now Friday morning and it’s been running in my processor for 30 minutes.

    • adriana October 4, 2014 at 6:18 pm Reply

      Hi Pamela. Sounds like your food processor is not very powerful. The hazelnuts should not take that long to turn into butter. You could use the meal to make hazelnut milk, add some cocoa and a tiny bit of honey, or you could blend it with some dates and make little truffles. Maybe next time use a store-bought hazelnut butter, but make sure to stir around the oil that is at the top of the jar.

  12. Barbarella November 9, 2014 at 1:31 pm Reply

    Hellou, ! excelent website and marvellous récipes!! Why you added in the most récipes cider vinager? its for some preservative reason? I ask you, because I would like to take off in order to simplificity the flavors for kids..

    What do you think about?

    • adriana November 9, 2014 at 3:49 pm Reply

      You can not taste the apple cider vinegar at all in this recipe. The apple cider vinegar reacts with the baking soda and acts as a leavening agent. You can omit it if you prefer.

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