Today I present you with a tasty, simple, and healthy recipe: gluten-free hazelnut muffins.
These treats are perfect for those who love the rich and enveloping flavor of hazelnuts, they are a real delight!
Ideal for a nutritious breakfast, a delicious snack, or even as a snack to take with you.
Their soft texture and enveloping aroma will make every bite a moment of pure happiness.
And of course, for those who always have little time available, they are prepared in a few minutes!!
Let’s get started!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup gluten-free cake flour
- 1 cup hazelnut flour
- 2 eggs
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/2 cup non-dairy milk
- 2 tsp baking powder
- 2 tbsps wildflower honey
- 1 pinch salt
- 1 tsp vanilla extract
- as needed hazelnut pieces
Steps
Preheat the oven to 356 degrees Fahrenheit and prepare the muffin paper liners. If you don’t have a muffin tin, you can use aluminum liners and place them on the oven rack or baking tray.
For this recipe, I didn’t use an electric mixer; you can do everything with a hand whisk.
Start by beating the eggs with the sugar; as soon as they are well mixed, add the pinch of salt, oil, honey, non-dairy milk, and vanilla.
Once you have a uniform mixture, add the sifted flours and baking powder, mix well making sure there are no lumps. If needed, you can use electric beaters.
Pour into the muffin liners, filling them 3/4 full, sprinkle with hazelnut pieces, and bake at 356 degrees Fahrenheit for 20 minutes.
As always, before removing from the oven, do the toothpick test to check for doneness, and once out of the oven, let them cool slightly.
👉As always, I recommend storing the muffins well-sealed, in a cake container or under a cover, to keep them soft for several days.
👉If you tried my recipe, let me know in the comments, and especially let me know if you liked it!!
