When I came across Rawtella, I was in heaven. A healthier version of Nutella is a food lovers’ dream.
With only three ingredients, Rawtella is a chocolatey, creamy hazelnut spread that you can feel good about eating. Especially when it’s stuffed inside a gluten-free, extra rich muffin. You’ll feel like you’re indulging in the most decadent treat you’ve ever had, without all the added guilt!
They’re nothing special to look at…until you pop them open.
Talk about a sweet surprise!
|Rawtella Stuffed Muffins||
- 6 tsp Rawtella (or Nutella)
- 2 cups blanched almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 cup (raw) turbinado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp almond milk
- Spoon Rawtella by the teaspoon onto a parchment-lined baking sheet, creating six separate chunks. Freeze at least 15 minutes while preparing muffins.
- Preheat oven to 425 degrees F.
- Whisk together almond flour, baking soda, sea salt, cinnamon, and sugar. Set aside.
- Whisk together eggs, vanilla extract, and almond milk until just combined. Pour wet ingredients into dry and mix together. Batter will be very thick, almost cookie dough-like in consistency.
- Spoon batter into 6 paper-lined muffin tins, filling about 1/4 of the way, leaving half of the batter remaining. Drop frozen Rawtella chunks into muffin tins and top with remaining batter.
- Bake at 425 for 5 minutes, then turn oven temperature down to 350 degrees F. Bake another 15 minutes. Remove from oven and transfer to wire rack to cool.
Adapted from my lime and olive oil muffins.
To get the most out of your Rawtella, test it out in these recipes:
- Mini Nutella Tarts from Bakers Royale
- Nutella Pecan Pie from Wanna Be A Country Cleaver
- Baked Nutella Doughnuts from Indigo Scones
- Chocolate Nutella + Sea Salt Fudge from Two Peas and Their Pod