Indulgent Double Chocolate Hazelnut Muffins
Indulge in the rich flavors of Indulgent Double Chocolate Hazelnut Muffins, a delightful treat that combines the smoothness of chocolate with the nutty crunch of hazelnuts. These muffins are perfect for breakfast or as an afternoon snack, easily whipping up in just 15 minutes of prep time. With wholesome ingredients like oats and hazelnuts, they provide a nutritious boost without compromising taste. Ideal for sharing with family or enjoying solo, these muffins are a delicious way to satisfy your sweet cravings while keeping things plant-based.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 2 cups rolled oats (finely ground)
- 2 cups roasted hazelnuts (finely ground)
- 1/2 cup cacao powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup nondairy yogurt
- 3/4 cup cooled brewed coffee
- 1/2 cup maple syrup
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Prepare flax eggs by mixing ground flaxseed with water; let sit for about 5 minutes.
- In a large bowl, combine ground oats, ground hazelnuts, cacao powder, baking powder, and salt; whisk until well blended.
- In another bowl, mix nondairy yogurt, cooled coffee, maple syrup, vanilla extract, and prepared flax eggs; stir until combined.
- Pour wet mixture into the dry ingredients and gently fold together until just combined.
- Fold in dark chocolate chips.
- Preheat oven to 350°F (175°C). Line a muffin tin and fill cups two-thirds full with batter.
- Bake for about 35 minutes or until a toothpick comes out clean. Cool before serving.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 205
- Sugar: 11g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg