0 0

Share it on your social network:

Or you can just copy and share this url


For the muffins
400g whole-spelt flour
250g ground hazelnuts
200g coconut sugar
1 packet of baking powder
300g vanilla soy milk
1 banana
100g apple butter
cacao nibs
whole hazelnuts
dark chocolate
For the chocolate icing
60g dark chocolate
1tbs coconut oil
chopped hazelnuts
Chocolate Chip Hazelnut Muffins

Chocolate Chip Hazelnut Muffins

  • 1h
  • Medium


  • For the muffins

  • For the chocolate icing



As always, I took a “regular” vegan hazelnut cupcake recipe, replaced a few ingredients with healthier ones, changed the measurements (MORE of everything because when you replace oil with something healthy, you massively reduce total calories) and created a completely new, guilt-free and out-of-this-world delicious muffin recipe. ??

Muffins are very practical because you can take them anywhere (unlike cupcakes which have to be handled with a lot of care). To make them look a little less boring I topped them with chocolate and crushed hazelnuts.  YUM! Best idea ever.

I made these muffins for my sister’s birthday party in the city, so I used a cupcake recipe from my cookbook and replaced the cream topping with a chocolate icing. Muffins are much easier to transport than cupcakes with a soft topping, so they’re a suitable treat to bring to a birthday party.

If you eat them while they’re still warm, you’ll be able to experience a liquid chocolate core – try it! If you plan on taking them somewhere, I recommend you let them cool in the fridge until the chocolate icing becomes firm.

The combination of hazelnuts, chocolate and banana have a luscious resemblance to Nutella… the healthy way. ?

  1. Combine flour, ground hazelnuts, coconut sugar, cacao nibs (as much as you like) and baking powder in a mixing bowl.
  2. Throw the apple butter, banana and vanilla soy milk into your high speed blender (if you don’t have one, mash the banana with a fork) and blend until smooth.
  3. Pour liquid ingredients into dry and mix until well combined.
  4. Preheat oven to 180 C.
  5. Brush out muffin forms with some melted coconut oil and fill in the batter (put 1 hazelnut and 1 piece of dark chocolate in the middle of each muffin).
  6. Bake muffins for 15-25 minutes (depending on the strength of your oven, mine is very strong so 13-14 minutes were enough).
  7. For the icing, but coconut oil and chocolate into a pan and melt on low heat.
  8. Spread on top of the baked muffins evenly and sprinkle chopped hazelnuts on top evenly.
  9. ENJOY.
Blueberry Lavender Pancakes {100% healthy ingredients}
Tricolore Quinoa-Chickpea Salad
Blueberry Lavender Pancakes {100% healthy ingredients}
Tricolore Quinoa-Chickpea Salad

Add Your Comment