• María Fernanda López

Chocolate Churro Hazelnut Muffins (Gluten Free & Low Carb)

There are two things in this world that never get old and that they go with every season; churros and chocolate... specially when we combine chocolate and hazelnut in a delicious fluffy muffin. Who's in?


Recently I have been all about chocolate hazelnut recipes and giving them a twist of my Mexican blood, so this recipe is just an epic fusion of these two things to create a magical muffin.



I remember past August of this year, I went to visit my sister at Mexico City, one of my favorite places if not my favorite of all times, and a great host she took me to try new places and Churrería el Moro was one of them. If just a classic destination whenever you visit Mexico City, and of course... we had some churros with hot chocolate, EPIC combo!


This recipe was inspired by that Mexico City trip!


I decided to keep it simple and I basically used only FOUR main ingredients; almond flour, chocolate hazelnut spread, eggs and Siete Cinnamon Crisps that they are just like buñuelos but you can easily substitute those crisps for more almond flour (full instructions at the end).



So one characteristic from churros is the coating; sugar and cinnamon. But in this case we are keeping it low carb and healthy so I'm using Lakanto's Golden Granulated Monk Fruit, my favorite and one of my staples when it comes to baking and cooking.



Overall here's what you'll need for this recipe:



These are super easy to make and great for meal prep! Here's how I did these Chocolate Churro Hazelnut Muffins:

  1. Preheat the your oven at 350.

  2. In a large bowl mix all the dry ingredients, except for the toppings.

  3. Add eggs, water and chocolate hazelnut spread. Mix well.

  4. Pour the batter into thirteen muffin cups.

  5. Sprinkle the grounded cinnamon crisps or almond flour.

  6. Bake for 24 minutes.

  7. Let it cool down and finish them up with granulated monk fruit, enjoy!



The Results

You would love these muffins, this is a no brainer! Chocolate and hazelnut just works perfect together with that aroma and amazing taste that we love, the hint of cinnamon and granulated monk fruit just turns these muffins into a whole new experience.



The crunchy toppings are also a key part of the recipe, since the inspiration is nothing but the churros and all the Mexican vibe I wanted to make sure that the topping would resemble that coating.


As I mentioned before, you can keep this recipe on your freezer and ready to go! Here are some way you can reheat these muffins:

  • Air fry them for 5 minutes at 400F.

  • Bake them for 8 minutes at 350F.

  • Microwave them 30 seconds.



And here are some way you can pair these muffins!

  • Hot chocolate

  • Black coffee

  • A good latte

  • Old classic milk or nut milk!



Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Gluten Free

  • Paleo

  • Low Carb

  • Keto Friendly

  • Freezer Friendly



Yes! Another good thing about this recipe is that you can keep it in the freezer. My recommendation is to reheat them in your countertop oven, air fryer or microwave... these pair PERFECTLY with some hot chocolate.



They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cookie?



So for all the pecan and cookie fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!



With love,

María



Try more recipes here!



Chocolate Churro Hazelnut Muffins

By María Fernanda López

Serves 13


Ingredients


  • 1 cup of almond flour

  • 1/3 cup of granulated monk fruit

  • 1/4 cup of ground cinnamon crisps (I used Siete Foods)

  • 1/4 + 2 tbsp of chocolate hazelnut spread (I used ChocZero)

  • 3 eggs

  • 1/3 cup of water or nut milk

  • 1 tsp of baking soda

  • 1 tsp of cinnamon

  • 1 tsp of vanilla extract

  • 1 tbsp of cacao powder

Toppings

  • 1/4 cup of granulated monk fruit (PURELYHL for discount)

  • 1/4 cup of grounded cinnamon crisps (or almond flour)


Method

  1. Preheat the your oven at 350.

  2. In a large bowl mix all the dry ingredients, except for the toppings.

  3. Add eggs, water and chocolate hazelnut spread. Mix well.

  4. Pour the batter into thirteen muffin cups.

  5. Sprinkle the grounded cinnamon crisps or almond flour.

  6. Bake for 24 minutes.

  7. Let it cool down and finish them up with granulated monk fruit, enjoy!


Nutritional Information per serving (132 kcal)

Fat: 9.2g

Carbs: 10.4g

Fiber: 4.8g

Net Carbs: 5.6g

Protein: 3.7g




This post contains affiliate links.

Love it? Rate itDon’t love itNot greatSatisfiedReally goodLove itLove it? Rate it