Vegan Chocolate Hazelnut Blender Muffins
We all know that chocolate and hazelnuts were made for each other. These vegan chocolate hazelnut blender muffins are so incredibly easy, fast, and healthy!
Print Recipe
Ingredients
- 3 cups rolled oats
- 3/4 cup raw hazelnuts, toasted and skins removed (toasting optional)*
- 1/4 cup pure maple syrup
- 1/3 cup coconut palm sugar or organic unrefined cane sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 cup unsweetened plain almond milk
- 1 cup water
- 1/3 cup dairy free chocolate chips, set aside
Instructions
- Preheat oven to 375 degrees F. Add all ingredients to a high-speed blender except for the chocolate chips. Puree until mostly smooth and no large pieces of nuts remain. Stir in chocolate chips.
- Fill 12 muffin liners to the brim. Bake for 22-25 minutes or until a toothpick comes out mostly clean. If making mini muffins, bake for 10-12 minutes, depending on your muffins. Careful not to overbake. Remove muffins to a cooling rack for at least 10 minutes before enjoying!
Notes
*If toasting the hazelnuts, place on a baking sheet and roast for 10-15 minutes at 350F. Watch carefully to be sure the skins don’t start to burn (your nose knows, too). Remove from the oven and place the nuts in a kitchen towel, folding up the corners of the towel to create a little pouch. Rub the hazelnuts together in the towel until most of the skin flakes off, then transfer the nuts to the blender, leaving as much of the skins behind as possible. Afterward, don’t forget to turn up the oven temp to 375F to bake the muffins! 🙂
Servings: 12 normal sized muffins