Grain Free Hazelnut Espresso Muffins

I was super excited about fancy ingredients this time.

But for practicality, almond meal and/or a normal oil/melted butter can likely be substituted 🙂

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1 3/4 cup finely-ground hazelnut meal (like this stuff)
1 cup unsweetened cocoa
1/2 tsp salt
1 tsp baking powder
2 Tbsp instant espresso powder
1/2 cup hazelnut oil (like this stuff)
3 large eggs, beaten
3/4 cup maple syrup
1 tsp vanilla
1/2 cup mini chocolate chips

Preheat oven to 350 degrees, and line ~12 standard muffin cups.

Combine the hazelnut meal, cocoa, salt, baking powder, and espresso powder. In a separate bowl, beat together the oil, eggs, syrup, and vanilla.

Combine the the wet and dry ingredients until well-incorporated, then stir in the mini chocolate chips.

Divide among muffin cups, and bake for ~20 minutes, or until relatively firm and a toothpick comes out clean (excluding melted chips). Cool completely.

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