Chocolate Hazelnut Dark Chocoloate Chip Mufffins with Chocolate Hazelnut Sauce

Remember my last post when I said that I had something up my sleeve that I needed homemade hazelnut spread for? Well, this is what was up my sleeve! I wanted to make us something yummy for Valentines and the rich, yet smooth flavor of chocolate and hazelnut was my inspiration. I didn’t have any heart shaped tins, so I made mini-muffins instead.

I actually tried two versions of these: one with the chocolate chips, and one without. We liked them both, but here is what you need to know: you taste the chocolate hazelnut even more when you don’t add the chocolate chips in, so how you would make them depends on what you are going for.




*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins or 24 mini muffins


  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 4 tbsp homemade chocolate hazelnut spread (plus extra because this will be the sauce you pour over your muffins.)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips (optional)


  • Preheat oven to 325 degrees
  • Mix the almond flour, coconut flour, baking soda, and salt in a large bowl.
  • Mix the coconut milk, 4 tbsp chocolate hazelnut spread, honey, and eggs in another bowl. When thoroughly mixed, add this to your larger mixing bowl with the dry ingredients.
  • If you are going to add chocolate chips, add them now and distribute evenly around.
  • Grease a muffin pan and pour in the batter.
  • Take your extra chocolate hazelnut spread and pour some over the top of each muffin.
  • Let cook for 20 min.

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