Mini Nutella Muffins are super easy to make using only 5 ingredients. They are fudgy, rich, chewy, decadent, brownie like, naturally gluten free and impossible to resist.
Pre heat oven to 325 degrees F. Line a mini muffin pan with 10 paper liners and set aside.
Add Nutella, almond flour, egg and cocoa powder into a medium bowl. Using an electric beater or a wooden spoon, mix until thoroughly combined or smooth. Stir in 2 tablespoons chocolate chips.
Divide batter evenly between prepared 10 muffin liners and top with remaining chocolate chips.
Bake for 19 to 20 minutes or until a toothpick inserted in the middle of a muffin has no wet batter clinging to it.
Place pan on a wire rack to cool and enjoy warm or at room temperature
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Notes
Use an electric mixer for ease. Although these Nutella muffins can be simply mixed with a wooden spoon, using an electric mixer makes the job a breeze.Mixing by hand - Microwaving the Nutella until luke warm (10 to 12 seconds) and runny will help make the combining of ingredients quicker and easier, especially when making by hand.Don't over bake - Insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready. In fact under baking them ever-so-slightly will result in more fudginess.Use all purpose flour instead - Use 3 tablespoons of all purpose flour instead of the ¼ almond flour. The mini muffins will have a domed top, more cakey in texture, less moist but tender and has mild sweetness. Also, check for doneness in 17 to 18 minutes.