• Dietitian Clare

Chocolate and Hazelnut Muffins



Straight out of the oven, these are my favourite! Gooey, melted chocolate inside a spongey and fluffy chocolate muffin, yum. The addition of hazelnuts creates a delicious crunchy top and balance between the rich chocolate

Makes 10 muffins

GF, DF, low fodmap

Ingredients:

1/3 cup extra virgin olive oil

1/3 cup rice malt syrup or honey

2 eggs

1/4 cup milk (dairy or plant-based)

1 tsp vanilla extract

2 tsp baking powder

1 cup wholemeal spelt flour

1/2 cup cacao powder

1/4 cup hazelnuts, roughly chopped

2 tbsp dark chocolate chips (or DF choc chips)

Method:

1. Preheat oven to 170c

2. Whisk together oil, rice malt syrup, eggs, milk, vanilla and baking powder until lightly fluffy

3. Fold in flour and cacao

4. In a muffin tray, divide the mixture among 8 patty pans and top with the chopped hazelnuts and dark chocolate chips

5. Bake for 20-25 mins

Nutritional Info:

Cal: 216 Protein: 4.8g Carbs: 23g Fat: 11.8g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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