Gluten-Free Banana and Hazelnut Muffins Recipe

Preheat the oven to 400°F (200°C).

In a large bowl, whisk together the hazelnut flour, white rice flour, arrowroot powder, baking powder, xanthan gum, salt, cinnamon and coconut sugar until evenly combined.

In a separate bowl, beat the egg until frothy. Add the olive oil, vanilla and non-dairy milk and whisk to combine. Stir the wet ingredients into the dry ingredients, then fold in the mashed banana, melted chocolate hazelnut spread and ⅓ cup mini dark chocolate chips. Fold gently with a spatula just until combined (about 15–20 strokes). Let the batter rest 5 minutes.

Line a 6-cup muffin pan with paper liners. Divide the batter evenly among the cups — it will come close to the top. Sprinkle remaining chocolate chips and a pinch of turbinado sugar on top of each muffin.

Place the pan in the oven. After 2 minutes, reduce the temperature to 375°F (190°C). Bake for 25–27 minutes, or until the tops spring back when lightly pressed.

Remove from the oven and serve warm. Store any leftovers in an airtight container in the refrigerator.