Hazelnut Muffins with Chocolate Frosting

Grain-Free/Gluten-Free | Dairy Free | Low FODMAP | Refined Sugar Free| Oil Free

I was inspired to make this recipe for IBS sufferers like myself, because i’ve been sick with the stomach flu for the past 48 hrs or so and it reminded me how intense IBS episodes can get and how important it is to make sure you’re getting enough nutrients from the food you eat. Nutrient absorption and deficiency can be a challenge for IBS sufferers so with simple, delicious, and nutrient dense recipes like this, i’m hoping it makes your life easier! This recipe is low FODMAP, gluten free, dairy free, and high in dietary fiber and protein (see Nutrition Facts below).

Whole Foods has been out of my favorite chia/flax blend and there are no comparable alternatives that i could get ahold of so I had to settle with whole eggs for this recipe. If you happen to have ground flax or chia and you prefer to use it, you can sub in this recipe it’ll taste amazing!
I like to add ground flax/chia to my recipes because it adds omega 3 alpha-linolenic acids (ALA), which can be hard to get from food alone and it gives this amazingly smooth texture and flavor to my baking that I love!  

Yield: ~5

Muffin Ingredients: 
-1 cup @bobsredmill hazelnut flour 
-2 eggs
-2 tbsp + 1 tsp organic coconut sugar 
-1 tsp baking powder 
-1/2 tsp baking soda 
-1/8 tsp salt 
-1 1/2 tsp vanilla extract 
-2 tsp cinnamon
.
1. Pre-heat oven to 350 F
2. In a medium sized bowl, combine dry ingredients (hazelnut flour, baking soda, baking powder, salt, cinnamon, coconut sugar) whisk to remove any lumps.
3. In a small bowl, whisk the eggs and vanilla extract then add to the dry ingredients and mix until the batter is smooth and well combined. 
4. Using a cookie scoop or spoon, pour equal parts into a lined muffin tin and bake for 10-12 mins or until inserted toothpick is removed clean. 
5. Frost and top with @navitasorganics cacao nibs.

🔲Chocolate frosting
-2 tbsp organic Coconut sugar
-1 tbsp organic unsweetened almond milk 
-1 tbsp @navitasorganics unsweetened Cacao powder. 
In a small saucepan over low heat, add the coconut sugar and milk. Stir. Once it thickens add the cocoa and continue stirring to remove any lumps. 
Use to frost muffins or place in refrigerator for 3-5 minutes to thicken.

Nutrition Facts-Hazelnut Muffins without frosting or topping.

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