Chocolate Chip-Hazelnut Muffins

• 3.6 ounces oat flour (about 1 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 cup unsweetened coconut milk
• 1/4 cup non-dairy buttery spread (such as Earth Balance), melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup semisweet chocolate minichips
• 1/4 cup finely chopped hazelnuts
• Cooking spray

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine coconut milk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips and hazelnuts.
3. Place 15 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375u0b0 for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

flour, white rice, flour, brown sugar, baking powder, baking soda, xanthan gum, salt, unsweetened coconut milk, nondairy buttery, vanilla, eggs, chocolate minichips, hazelnuts, cooking spray

Taken from www.myrecipes.com/recipe/chocolate-chip-hazelnut-muffins (may not work)