Gluten-Free Almond Flour Nutella Muffins Recipe
Fluffy and delicious almond flour muffins with homemade Nutella swirled into each bite! These lower-sugar, high-protein muffins are the perfect snack or treat for any time of the day!
Servings: 12 muffins
Ingredients
- 2½ cup almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1/2 cup granulated sugar or any other granulated sweetener
- 1/2 cup butter or coconut oil, melted
- 1/3 cup almond milk or your favorite milk of choice
Homemade Nutella (or use 1 cup store-bought)
- 1 cup hazelnuts
- 2½ tbsp granulated sugar or any other granulated sweetener
- 2 tbsp cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp avocado oil or your favorite cooking oil, plus more if needed
Instructions
- Preheat oven to 400 degrees F. Place the hazelnuts on a sheet pan and roast for 6-8 minutes until lightly browned and fragrant. Cool slightly then rub the hazelnuts together between your palms to get as much skin off as possible.1 cup hazelnuts
- Place in a high speed blender or food processor, and blend until the nuts turn to grainy powder.
- Add the rest of the ingredients for the homemade Nutella, and blend until smooth and creamy. You can add a bit more oil to make it more creamy. Set aside.2 tbsp cocoa powder, 2 tsp vanilla extract, 1/8 tsp sea salt, 2 tbsp avocado oil, 2½ tbsp granulated sugar
- Reduce the oven to 350 degrees F, and line a 12-cup muffin tin with liners. Spray with cooking spray.
- In a large bowl, stir together almond flour, baking powder, and salt.2½ cup almond flour, 2 tsp baking powder, 1/4 tsp sea salt
- In a separate bowl, whisk together eggs, sugar, butter, and almond milk until smooth.3 eggs, 1/2 cup granulated sugar, 1/2 cup butter, 1/3 cup almond milk
- Pour wet ingredients over dry ingredients and stir until just combined.
- Divide the batter among muffin cups.
- Add 1 tablespoon of Nutella on top of each filled muffin cup. Use a small spoon or a toothpick to swirl the Nutella into the batter, moving the batter to the top to push the Nutella to the center.
- Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Expert Tips
- Nutella: I made my own Nutella, but you can cut down on time and use store-bought instead if you want.
- Batter: Make sure not to over-mix the batter, or the almond flour muffins will turn dense.
- Sweeteners: You can make these low-carb with keto granulated sugar like monk fruit sweetener or erythritol. Otherwise, regular granulated sugar or coconut sugar will work.
- Variations: You can make various almond flour muffins using this recipe. Almond flour blueberry muffins, chocolate chip muffins, almond flour banana muffins, zucchini muffins, and more! Follow the same instructions and gently fold your mixins into the batter as the final step.
Storage Tips
- Store leftover Nutella muffins in an airtight container for up to 1 week in the fridge.
- To freeze, cool the muffins completely, then store them in an airtight, freezer-safe container or ziptop bag for up to 6 months. Thaw at room temperature and serve!
Nutrition
Serving: 1muffin - makes 12 | Calories: 344kcal | Carbohydrates: 18g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 98mg | Potassium: 164mg | Fiber: 4g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg