Breakfast with nutella muffins just got real over here with swirls of chocolate hazelnut spread in every bite! These nutella muffins are healthy, gluten-free, and refined sugar-free - using my homemade nutella (chocolate hazelnut spread) recipe (or you can use store-bought spread).
Nutella is one of those staple items you want to just eat by the spoonful, so get ready because you are in for a real treat here! These nutella muffins are healthy and made without refined sugars using our homemade nutella recipe. It's awesome as a spread for sandwiches and even better baked into baked goods.
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Why make this recipe
Nutella adds richness and moisture into muffins, brownies, and cakes.
These nutella muffins are so easy and taste like moist cake or cupcakes that melt in your mouth! And are made with all-purpose gluten-free flour, but you can also use all-purpose flour if that is your preference.
Key Ingredients
The ingredients are simple and these healthy muffins come together quickly!
- all purpose gluten-free flour (see image for the exact flour I used or click the link - affiliate)
- coconut sugar
- baking powder
- pink Himalayan salt
- almond milk (or any milk)
- avocado oil or light olive oil
- 1 large egg
- vanilla extract
- Nutella or This Homemade Dairy-free Vegan Version
Recipe Directions
Step 1: Preheat the oven to 375 degrees F. Line a muffin pan with cupcake liners and spray them with cooking oil to prevent the muffins from sticking.
Step 2: In a large bowl combine the dry ingredients (first 4 ingredients). Then add in the milk, oil, egg, and vanilla and mix together to create muffin batter. It will be a little thick.
Get the full recipe and details in the recipe card below with a printable.
Step 3: Scoop in the chocolate hazelnut spread or nutella and mix it partially so it has swirls of both white and chocolate.
Step 4: Transfer the batter into the 12 muffins cups equally and bake in the oven for about 15-17 minutes or until a tester comes out clean.
How to store muffins
Nutella muffins are best eating the same day they are baked. Most baked goods are! But these muffins will taste best consumed within 3 days. Store them in an airtight container on the counter.
How to freeze muffins
To freeze these muffins, put them in a freezer bag with the air removed as much as possible to prevent freezer burn. Store nutella stuffed muffins in the freezer for 1-3 months.
How to thaw muffins
To thaw frozen nutella muffins let them set on the counter for about 1-2 hours until thawed. You can warm them up in the microwave by placing a damp paper towel on top and heating them for 5-10 seconds until slightly warm. This makes the chocolate hazelnut spread swirls melty and delicious!
Expert Tips
- To get a marble effect: Either plop a dollop of nutella in the center of the muffin batter before baking, or swirl it into the batter lightly (don't mix all the way) before scooping into muffin cups.
- Don't overbake the muffins. Bake them just until the muffins are set and a toothpick in the center comes out clean.
Substitutions
Try making this with homemade nutella for a healthy version. It is so simple and much healthier to make homemade nutella chocolate spread using hazelnuts, cocoa powder, maple syrup, and vanilla extract. Traditional nutella recipe is made with dairy (milk powder), white cane sugar, and preservatives to keep the freshness. So I use my healthy homemade nutella recipe in these muffins and it works beautifully for a refined sugar-free muffin! It doesn't take much time and is great to keep in the fridge as a spread for banana nutella sandwiches and for making nutella muffins. You can use store-bought nutella or get the recipe for homemade nutella here.
Frequently Asked Questions
These gluten-free nutella muffins are healthy without processed sugars if you use our homemade nutella. Store it in the fridge to have on-hand at all times!
If muffins are hard and dry this usually means they have been baked too long or too much flour is used. They are ready right at about 15 minutes and a toothpick inserted in the center comes out clean.
To measure the flour, scoop it with a spoon into measuring cups then level it off with the back of a knife.
More healthy recipes to enjoy!
I hope you enjoy these nutella muffins! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for a feature and for more recipe inspiration! And don't forget to give the recipe a star rating in the recipe area and leave a comment below.
Nutella Muffins
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Ingredients
- 1 ½ cups all purpose gluten-free flour
- ⅔ cups coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon pink Himalayan salt
- ½ cup almond milk or any milk
- ¼ avocado oil or light olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Homemade Nutella or store-bought
Instructions
- Preheat the oven to 375 degrees F. Line a muffin pan with cupcake liners and spray them with cooking oil to prevent the muffins from sticking.
- In a large bowl combine the flour, sugar, baking powder, and salt. Then add in the milk, oil, egg, and vanilla and mix together to create muffin batter. It will be a little thick.
- Scoop in the nutella and mix it partially so it has swirls of both white and chocolate. Scoop the batter into the 12 muffins cups equally and bake in the oven for about 15-17 minutes or until a tester comes out clean.
- Let the muffins cool for about 5 minutes then transfer to a cooling rack to finish cooling before store.
Notes
Nutrition
Recipe adapted by Dinners Dishes and Desserts
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