Gluten-Free Chocolate Hazelnut Muffins

• 1-1/2 cup Oat Flour
• 1/2 cups Regular Oats (not Processed Into A Flour)
• 2 Tablespoons Raw Raw Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 Bananas
• 3 Tablespoons Non-dairy Milk Or Water
• 2 Tablespoons Coconut Oil
• 1/2 teaspoons Vanilla Extract
• 3 Tablespoons Maple Syrup
• 80 grams Dark Chocolate, Chopped
• 50 grams Hazelnuts, Chopped, Plus More For Garnish If Desired
• FOR THE CHOCOLATE SAUCE:
• 60 grams Dark Chocolate, Melted
• 2 teaspoons Coconut Oil
• 2 Tablespoons Maple Syrup

1. Start by preheating oven to 180u0b0C or 350u0b0F (fan).
2. In a big bowl, mix all the dry ingredients: oat flour, whole oats, cocoa powder, baking powder and salt. In another bowl, mash bananas and add milk or water, coconut oil, vanilla, and maple syrup. Whisk until well-combined.
3. Add the wet mixture to the dry and stir until everything combines. Stir in chopped chocolate and hazelnuts.
4. Once the mixture is stirred well, transfer mixture into muffin trays. (If the tray is not nonstick, line or grease with coconut oil or any other oil.) Bake for 25-30 minutes. Stick a knife or a fork into one to check; if it comes out clean, then muffins are cooked.
5. For the chocolate sauce:
6. Melt chocolate with coconut oil. Add maple syrup (to taste). Pour the sauce over the muffins.
7. If desired, top with additional chopped hazelnuts.

flour, regular oats, cocoa, baking powder, ubc, bananas, milk, coconut oil, vanilla, maple syrup, chocolate, hazelnuts, chocolate sauce, chocolate, coconut oil, maple syrup

Taken from tastykitchen.com/recipes/breads/gluten-free-chocolate-hazelnut-muffins/ (may not work)