Straight out of the oven, these are my favourite! Gooey, melted chocolate inside a spongey and fluffy chocolate muffin, yum. The addition of hazelnuts creates a delicious crunchy top and balance between the rich chocolate


If you’re gluten free you can use gluten free flour

If you’re dairy free, use dairy free milk and cacao nibs instead of the chocolate chips

The rice malt syrup can be swapped for any other liquid sweetener like honey or maple syrup



Meal Prep

These freeze really well, so you can make them in bulk for a quick and easy snack another day


Chocolate and Hazelnut Muffins

Clare Keating
No ratings yet
Course Dessert
Servings 10
Calories 216 kcal


  • 1/3 cup olive oil
  • 1/3 cup rice malt syrup
  • 2 eggs
  • 1/4 cup milk any type
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup wholemeal flour or gluten free flour
  • 1/2 cup cacao powder
  • 1/4 cup hazelnuts roughly chopped
  • 2 tbsp dark chocolate chips or cacao nibs for dairy free


  • Preheat an oven to 170c
  • Whisk together oil, rice malt syrup, eggs, milk, vanilla and baking powder until lightly fluffy. Then fold in the flour and cacao
  • In a muffin tray, divide the mixture among 8 patty pans and top with the chopped hazelnuts and dark chocolate chips. Bake for 20-25 mins


Calories: 216kcalCarbohydrates: 23gProtein: 4.8gFat: 11.8g
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Chocolate and Hazelnut Muffins