This recipe was inspired by a cookie I had in Santa Fe at one of my favorite little brunch spots, not far from the Georgia O’Keeffe Museum, called La Mama. It was a pecan chocolate chip cookie—crispy on the outside, yet moist and chewy on the inside. Not only was it mind-blowingly good, but it was also grain-free, which is right up my alley. I was shocked to learn it was made without any flour other than pecan meal.

When I tell you people freak out when they try these muffins, I am absolutely serious, no joke. These moist gluten-free muffins are filled with and topped with a creamy nutty Nutella-like hazelnut chocolate spread. I use Good Good Belgian Coco HazelSpread which has no added refined sweeteners, which makes this muffin the perfect healthyish after school sweet treat. Grown ups and kids alike are crazy about this muffin. Because they are peanut-free, sugar-free and can be made vegan, they are the perfect baked good to bring to school to share.