Gluten-Free Nutella Muffins

Soft, cakey and swirled with Nutella.  Even better they are gluten-free, sweetened with coconut palm sugar and can be dairy free to with just a few changes.

These are best served warm from the oven topped with a dollop of your fave vanilla ice cream (rice and coconut varieties are wonderful).   A decadent dessert!

If dairy is a concern for you, then you will need to replace the butter and Nutella.  I have provided you with a link below to Earth Balance which carries non-dairy butter products.  As for Nutella, just google Dairy Free Nutella. You will be amazed at the vast number of recipes there are to make it yourself.

Lastly, if sugar is not of great concern to you, feel free to swap out the coconut sugar for regular sugar.  I always recommend opting for superfine sugar in your baking recipes.  In the past it was tough to find but now it is carried in most North American grocery stores.

If you are a sucker for Nutella then this recipe is perfect for you. These little cakes are heaven-sent.



1 1/4 cups gluten-free flour blend (with added xantham).  I used C4C
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter substitute (Earth Balance has some great options) at room temperature
1/2 cup coconut sugar
2 eggs (or egg replacer equivalent to two eggs)
1 teaspoon vanilla bean extract
1/3 cup almond milk (rice or soy work too)
12 teaspoons nutella (or a dairy free choc-hazelnut substitute)


PREHEAT oven to 350F
LINE 12 cup muffin tin with paper liners

IN MEDIUM BOWL, whisk together first 3 ingredients
IN BOWL OF STAND MIXER, fitted with paddle attachment,  cream butter for 3 minutes HIGH speed
ADD coconut sugar and cream for another 2-3 MIN on HIGH speed
ADD eggs one at a time blending well after each addition. Scrape down sides of bowl if needed
BLEND in vanilla bean extract and almond milk
WITH ICE CREAM SCOOP, divide up batter between muffin cases
DOLLOP 1 tsp of Nutella on the top of each muffin
SWIRL Nutella into batter slightly - a bamboo skewer works well or try a butter knife

BAKE 22-25 MIN or until toothpick inserted in center comes out clean
REMOVE from oven and let cool on cooling rack for 15 minutes. They will still be warm and perfect for serving!



  1. Yes! I confess! I am a sucker for Nutella! I am nutty for Nutella! I've just baked a batch of these beauties, and I need to say thank you, Linda - they came out perfect, and perfectly delicious! And gluten free! Yay! Thanks for sharing...I may have to make another batch of these very, very shortly, as they're very quickly disappearing :)

    1. so happy you enjoyed them, June !!!


Thank you for your comments!

Linda @ Lemon Drop