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Super Chocolate-y and rich, these Triple Chocolate Hazelnut Muffins are delicious snacks or desserts for you with wholesome ingredients! They are gluten-free, vegan, and easy to make.
It’s been a while since I made muffins last time so I think it’s time for the muffin party again. And I want to try something different. (You probably know me.)
When I opened my fridge and thought about the enormous hazelnuts I bought a few weeks ago, I made my mind to make something out of them, so here are the chocolate hazelnut muffins!
This recipe is adapted from Natalie Jo, whose photos always catch my eyes, and so do her double chocolate hazelnut muffins.
I tweaked a little bit based on what I had at hand and topped these muffins with the Vegan Chocolate Frosting I made a few days ago. And the combo turned out amazing!
As the name suggests, these muffins have 3 chocolate elements: the muffins, the chocolate chips inside, and the chocolate frosting on top.
It’s a gluten-free, vegan, and oil-free recipe. Instead of regular wheat flour, these muffins are mainly made with oats and hazelnuts.
And, as the saying goes, the devil is in the detail, the crucial part is to roast the hazelnuts ahead to bring out their unique nutty, toasty flavor.
HOW TO ROAST HAZELNUTS
We want to bring out the nutty flavor in hazelnuts as much as possible for this recipe. You can buy store-bought toasted hazelnuts but they might not be as fragrant as homemade ones.
So if you’re thinking about roasting hazelnuts but not sure how, here’s my way:
Place hazelnuts on the baking sheet. Spread them out into a single layer.
Turn on the oven to 175 C / 350 F and pop the baking sheet into the oven to bake for 10 minutes, no need to preheat the oven.
Your kitchen (or where the oven are) should smell amazing once it’s done. If you don’t smell anything, let it bake for another 3-5 minutes. And make sure to keep an eye on them so they are not over-roasted.
Once the hazelnuts smell pretty nutty, remove from the oven and let them cool completely.
HOW TO MAKE TRIPLE CHOCOLATE HAZELNUT MUFFINS
Even though it might sound a little bit complicated (triple, right?), it’s actually not complex. Basically, you just need to:
- Ground the rolled oats and hazelnuts into flour. (I use my coffee grinder to do the job)
- Mix the ground flax seeds and aquafaba.
- Mix the left dry ingredients except for the chocolate chips.
- Mash the banana, and add other wet ingredients.
- Pour the weight mixture and flax mixture into the dry one. Mix evenly.
- Divide the mixture into muffin cups or 9 small cupcake liners. Add the chocolate chips.
- Bake for 25-30 minutes.
- Let it cool for 15 minutes before adding the frosting.
I add more chopped roasted hazelnuts on top to decorate as well as enhence the overall hazelnut flavor.
The chocolate muffins are better served warm because it’s fluffier that way. You can reheat them in the oven after you put them in the fridge.
And they are totally freezer-friendly too. Just let them defrost at room temperature for about 5-10 minutes and reheat them in the oven until warm (or hot if you prefer).
One thing to note is that if you want to freeze them, I will suggest leaving the frosting out and adding it right before serving; otherwise, the frosting might all meltdown.
They are nutty, rich, but not heavy. The most important thing is: they are super chocolaty! I hope you got the chance to give it a try and let me know how it goes!
Okay, time to dig in.
Triple Chocolate Hazelnut Muffins (Vegan + GF)
- 90 g (1 cup) rolled oats, use gluten-free oats if intolerent
- 125 g (1 cup) roasted hazelnuts
- 25 g (1/4 cup) cocoa powder
- 1/2 Tbsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 Tbsp flax meal
- 3 Tbsp aquafaba, or plant milk
- 120 g banana, ~1 large banana, net weight
- 90 g (3/8 cup) brewed coffee
- 3.5 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 4 Tbsp vegan-friendly dark chocolate chips
- One batch of Vegan Chocolate Frosting
- Preheat the oven to 175 C / 350 F. Line a 6-cavity regular-size muffin pan or 9-cavity cupcake pan with baking liners. Or you can grease the pan with some coconut oil.
- Ground the rolled oats and hazelnuts into fine flour. (I use my spice grinder to do the job)
- Mix the ground flax seeds and aquafaba to make a flax egg.
- In a big mixing bowl, mix the left dry ingredients EXCEPT for the chocolate chips.
- Mash the banana with a fork, then add coffee, maple syrup, flax egg, and vanilla extract. Mix evenly.
- Pour the wet mixture into the dry one. Stir to combine.
- Divide the mixture into the pan. Add the chocolate chips on top.
- Bake for 25-30 minutes until a toothpick inserted in comes out without wet batter.
- Let it cool for 10-15 minutes before adding the frosting. Serve warm.
- Adapted from Natalie Jo