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! You would never know that they are oil free, gluten free, and vegan. They are nutritious enough to eat for breakfast or make a great dessert. Best part about these is that there is no bowl involved! Love it! Just blend and pour into the muffins tins. Now that is what I call easy. These muffins are so tasty and I love the hazelnut chocolate combination. Mm mm good! You can either roast your hazelnuts or not. I baked them in a mini muffin tin and a normal size one. Serisously make these muffins…they are magical!
Vegan Chocolate Hazelnut Blender Muffins Makes 12 normal sized muffins 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
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!
(Recipe adapted from Eat Within Your Means)