My crafting and family life journal

Hazelnut Muffins

This weekend is filled with gardening and yard cleanup, so I got a quick start on our two days of outside fun by making gluten-free English muffins for Sunday and hazelnut muffins for today.

gf english muffins

Hot herbal tea and a couple of hazelnut muffins high in nutrients and fiber were a great way to start the day.

hazelnut muffins


  • 1/2 cup brown sugar
  • 3/4 cup teff flour
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped hazelnuts
  • 1/4 cup raisins
  • 2 eggs or egg substitute (to make it vegan)
  • 1/3 cup olive oil
  • 2/3 cup unsweetened apple juice


  1. Preheat oven to 400 degrees.
  2. Spray a 12 unit muffin pan with oil.
  3. Combine sugar, flours, tapioca starch, baking powder, cinnamon, salt, nuts and raisins.
  4. Mix eggs, oil and apple juice and add to flour mixture, mixing quickly.
  5. Fill prepared muffin 3/4 full.
  6. Bake for 25 minutes.
  7. Serve at room temperature and freeze all leftover muffins to keep them fresh.

Comments on: "Hazelnut Muffins" (2)

  1. Oh my goodness these sound delicious. I just found out I’m gluten intolerant and stressing about what/how to bake again. I am definitely going to try these. Thanks!

    • I hope you enjoy the muffins. If you are looking to build up a collection of tasty gluten-fee baked good recipes spend a little time searching my site and that of the “Gluten-free Goddess”. I was surprised at how many good recipes are available and how quickly I lost all cravings for gluten based products.

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