Double Choc Hazelnut Muffins
Ingredients
- 2 cups rolled oats
- 2 cups roasted hazelnuts
- 1/2 cup cacao 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
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Preparation
Grind the oats and hazelnuts in a high speed blender to a fine flour
Whisk together the yogurt, coffee, maple syrup, flax eggs, and vanilla
Add the oat + hazelnut flour, cacao powder, baking powder, and salt
Whisk/stir until you have a lump free batter
Fold in the chocolate chips
Fill each muffin 3/4 of the way with batter. Sprinkle a few extra chocolate chips on top of each
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
