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.
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.