Hazelnut flour muffins are baked with three delicious flavours. Hazelnut flour, chocolate and orange. The combination of three flavours together are utterly delicious and they are also a great gluten free muffin.
The flavour combination of chocolate and orange remind me of a Terry's chocolate orange and are always welcome to my palate! (It's a UK chocolate that I'm not sure is popular outside it?). Hazelnut and chocolate are also a winning flavour blend so I decided to bake with hazelnut flour.
How to make hazelnut flour muffins
Hazelnut flour or hazelnut meal is a great low carb flour to make with as it is only 4g net carbs per 1oz (28g) serving. It's lower in carbs than almond or coconut flour too!
Baking with hazelnut flour is much like baking with almond flour and I've found you can use it almost 1:1 in sweet baked goods. The texture is heavier though and I think that you can clearly taste that it's a nut flour.
What you need
Only a few ingredients are needed to make a batch of tasty low carb muffins:
- Hazelnut flour - Sometimes referred to as hazelnut meal. It's simply ground hazelnuts that you could make yourself with a food processor or purchase a bag.
- Erythritol - Any low carb sweetener can be used to make these muffins.
- Orange Rind - This gives the orange flavour whilst keeping the carbs low.
- Eggs - medium eggs are used
- Butter - unsalted and melted to ensure that there are no butter lumps in the cookie dough.
- Cocoa powder - unsweetened is preferable. I used a 100% cocoa powder.
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Chocolate and Orange Muffins
- Preheat the oven to 180C/350F degrees. Line a muffin tin with muffin cases.
- In a medium bowl beat the melted butter and sweetener together.
- Add the eggs and mix until the mixture is smooth.
- Add the dry ingredients and the orange rind and mix into a batter.
- Pour the batter into the muffin cases.
- Bake for 20 minutes until the muffins are firm.
- Decorate with melted chocolate (optional)