DAIRY FREE CHOCOLATE HAZELNUT MUFFINS

Gluten-and-Dairy-Free-Chocolate-Hazelnut-Muffins

For years I avoided giving up dairy. Starting a paleo diet significantly improved digestive issues I’d suffered from for years, but I could sense something was still not quite right. I developed hormonal acne shortly thereafter (which I soon learned was also very much related to my gut health), plus would suffer from pretty painful stomach pain from time to time.

I avoided giving up dairy because I never experienced any immediate reactions. However, it wasn’t until I gave up dairy longterm that I started to recognize improvements. I think for a lot of us, we look to see if we’re reacting immediately to something, instead of considering long term effects. For that reason, I believe it’s imperative to try giving up certain hard to digest foods like dairy or gluten for a longer period of time, to truly assess whether or not it makes a difference.

This month, So Delicious launched it’s 21 Day Dairy Free Challenge. With coupons, tips, shopping lists and more, it’s a fantastically simple way to eliminate dairy for a long enough time to see if it makes a difference.

To prove how delicious going dairy free can really be, I decided to create this recipe for Dairy Free Chocolate Hazelnut Muffins using So Delicious’ Hazelnut Creamer. Thought creamer could only be used in coffee? Think again!

Gluten-and-Dairy-Free-Chocolate-Hazelnut-Muffins

DAIRY FREE CHOCOLATE HAZELNUT MUFFINS

Prep Time 10 mins
Cook Time 15 mins
Course Dessert

Ingredients
  

  • ½ cup cacao powder
  • 1 cup blanched almond flour
  • ½  cup cassava flour
  • ½  teaspoon baking soda
  • ½  teaspoon sea salt
  • ¼  cup powdered monk fruit sweetener
  • ½  cup + ¼ cup So Delicious Hazelnut Creamer
  • ¼  cup purified water
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼  heaping cup chocolate chips plus more for topping

Instructions
 

  • Preheat oven to 350.
  • In a medium size mixing bowl, combine all dry ingredients (aside from the chocolate chips) and whisk to combine.
  • Add all wet ingredients and combine until batter resembles that of pancake batter.
  • Fold in chocolate chips.
  • Fill a 12-cup muffin pan with paper liners and add batter until each cup is about ¾ of the way full.
  • Add extra chocolate chips to the top of each muffin and bake for about 25 minutes or until a toothpick can be inserted and comes out clean.
Gluten-and-Dairy-Free-Chocolate-Hazelnut-Muffins-2
Gluten-and-Dairy-Free-Chocolate-Hazelnut-Muffins-2

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