Double Chocolate Hazelnut Muffins
Ingredients
- 2 cups oats
- 2 cups roasted hazelnuts (or nuts of choice)
- 1/2 cup cacao/cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup nondairy yogurt
- 3/4 cup 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 (or better yet Hu Gems!)
Preparation
Preheat the oven to 350ºF.
Mix the flax and water, and set aside to gel.
Whisk together the yogurt, coffee, maple syrup, flax eggs, and vanilla.
Grind the oats and hazelnuts in a blender to a fine flour.
Add the oat/hazelnut flour, cacao, baking powder, and salt. Stir to combine.
Fold in the chocolate chips.
Scoop into a lined muffin pan filling each 3/4 of the way and adding a few extra chocolate chips on top.
Bake for 30-35 minutes at 350ºF.
Cool for 10-15 minutes before removing from the pan.
Enjoy warm or I like them even better chilled the next day.
