Double Chocolate Hazelnut Muffins
Ingredients
- 2 cups (200g) rolled oats
- 2 cups (250g) roasted hazelnuts
- 1/2 cup (50g) cacao powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (240g) nondairy yogurt
- 3/4 cup (180g) brewed coffee
- 1/2 cup (160g) maple syrup
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup (80g) dark chocolate chips
Preparation
Mix together the flax and water for the flax eggs, set aside to gel.
Grind the oats and hazelnuts to a fine flour consistency.
In a mixing bowl, whisk together the yogurt, coffee, maple syrup, flax eggs, and vanilla.
Add the oat and hazelnut flour, cacao or cocoa powder, baking powder, and salt.
Whisk or stir until you have a lump-free batter.
Fold in the chocolate chips.
Fill each muffin cup (greased or lined) three-quarters of the way with batter.
Sprinkle a few extra chocolate chips on top of each.
Bake for 30-35 minutes at 350°F.
Cool and eat.
