Gluten-Free Chocolate Hazelnut Muffins

Start by preheating oven to 180ºC or 350ºF (fan).

In a big bowl, mix all the dry ingredients: oat flour, whole oats, cocoa powder, baking powder and salt. In another bowl, mash bananas and add milk or water, coconut oil, vanilla, and maple syrup. Whisk until well-combined.

Add the wet mixture to the dry and stir until everything combines. Stir in chopped chocolate and hazelnuts.

Once the mixture is stirred well, transfer mixture into muffin trays. (If the tray is not nonstick, line or grease with coconut oil or any other oil.) Bake for 25–30 minutes. Stick a knife or a fork into one to check; if it comes out clean, then muffins are cooked.

For the chocolate sauce:
Melt chocolate with coconut oil. Add maple syrup (to taste). Pour the sauce over the muffins.

If desired, top with additional chopped hazelnuts.