The whole wheat cocoa and hazelnut light muffins are soft and fragrant.
The combination of cocoa and hazelnuts is one of the most loved and recognizable.
Muffins without butter, milk, and eggs:
– without butter for hyperglycemia concerns;
– without milk and eggs for personal preference.
Nuts provide natural fats, help slow the absorption of carbohydrates, and contribute to a softer texture.
They are simple in ingredients and process: irresistible and light water-based cocoa and hazelnut muffins.
* vegan.
Prepare them in heart-shaped molds for special occasions from Valentine’s Day to Mother’s Day or Father’s Day to Grandparents’ Day.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1/2 cup hazelnuts (chopped or hazelnut pieces)
- 3/4 cup semolina (whole wheat durum semolina)
- 1 tsp baking powder
- 2 tbsps coconut sugar (whole or your regular sweetener)
- 2 tbsps unsweetened cocoa powder
- 2/3 cup water
- 1 1/2 tbsps sunflower oil
- 1 pinch erythritol (powdered or powdered sugar)
Suggested Tools
- Chopper or Mixer
- Bowl
- 1 Spatula silicone
- Measuring cup glass
- Food scale digital
- Food scale spoon
- Measuring spoons measuring
- Muffin molds small
Preparation
Hyperglycemia Tips | Prediabetes and Diabetes
– dough based on whole wheat semolina rich in fiber;
– no butter;
– little whole coconut sugar with a low glycemic impact or no glycemic impact sweetener;
– nuts are a good source of fats and fiber and help slow carbohydrate absorption.
Add the hazelnuts to the mixer and chop or use hazelnut pieces.
Add to a bowl:
– 3/4 cup of whole wheat semolina;
– 1 tsp of sifted baking powder;
– 2 tbsps of sifted whole coconut sugar and add the part that does not pass through the sieve or you can replace coconut sugar with the sweetener you usually use;
– 2 tbsps of unsweetened cocoa powder;
– chopped hazelnuts or hazelnut pieces;
and mix with a silicone spatula.Pour into a measuring cup:
– 2/3 cup of water or if you prefer milk or plant-based milk;
– 1 1/2 tbsps of sunflower oil;
and quickly emulsify the two liquids.Pour the liquids into the bowl with dry ingredients and mix with a silicone spatula until you obtain a smooth, creamy, homogeneous mixture without lumps.
Prepare the muffin molds [I used 12 small heart-shaped ones] and place them on the baking sheet that will go in the oven.
Distribute the batter into the molds: one tablespoon or a 7.5 ml scoop per mold.
Distribute the remaining batter among all molds.
Briefly preheat the oven.
Bake in a fan oven at 356°F for 5 minutes.
Then lower the temperature to 329°F and let cook for another 20 minutes.
* modes, times, and temperatures may vary depending on the oven and the size of the muffins.Before removing from the oven, do the toothpick test.
Remove from the oven and let cool before serving.
Your whole wheat cocoa and hazelnut light muffins are ready.
Enjoy your meal!
If you like them a little sweeter, add a dusting of erythritol powder – zero calories – or powdered sugar.
We allow ourselves to have them occasionally at breakfast.
without butter, milk, and eggs they have a simple nutritional profile: I use toast as a reference and include them in breakfast alongside a protein source like skimmed milk or low-fat yogurt to reduce the overall glycemic load and slow carbohydrate absorption, avoiding sudden blood sugar spikes.Hazelnuts alone are not enough to make the dessert balanced but they are a great support.
Nuts are a good source of fats and fiber and help slow carbohydrate absorption.
* other fats should be used in moderation.Check your glycemic response.
Storage, Tips, and Variations
You can replace hazelnuts with other nuts keeping the same quantities: almonds, walnuts, pistachios.
You can store the muffins in an airtight container at room temperature for up to 2 days; place a paper towel at the bottom to absorb any moisture.
FAQ (Questions and Answers)
Can I use other flours?
Since it is a water-based dough, I recommend not changing the main ingredients to avoid compromising texture and final result.
How much sweetener should I use if I use erythritol or stevia?
Follow the doses and equivalences indicated by the manufacturer.
Can sunflower oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a strong aromatic profile that may alter the dessert’s taste.
How many muffins can I eat for breakfast?
The quantity depends on your dietary plan and the advice of the professional who follows you.
Further Reading
