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Double Chocolate Hazelnut Muffins
12 muffins / servings

[ INGREDIENTS ]

Rolled Oats
Roasted Hazelnuts
Nondairy Yogurt
Almond Milk
Maple Syrup
Eggs
Vanilla Extract
Cacao Powder
Baking Powder
Salt
Chocolate Chips

[ INSTRUCTIONS ]

1. Preheat the oven to 350 F or 180 C.
2. Line a muffin pan with paper liners or spray with nonstick oil.
3. Grind :
   
   2 Cups Rolled Oats;
   2 Cups Roasted Hazelnuts; ¹
   in a high speed blender to a fine flour consistency.
4. In a mixing bowl, whisk together :
   
   1 Cup Nondairy Yogurt;
   3/4 Cup Almond Milk; ²
   1/2 Cup Maple Syrup;
   2 Medium Eggs;
   1 Teaspoon Vanilla Extract;
5. Add the oat and hazelnut flour.
6. Add to the bowl :
   
   1/2 Cup Cacao Powder;
   1 Tablespoon Baking Powder;
   1/2 Teaspoon Salt;.
7. Whisk / stir until you have a lump free batter.
8. Fold in :
   
   1/2 Cup Dark Chocolate Chips;.
9. Fill each muffin 3/4 of the way with batter.
10. Sprinkle a few extra chocolate chips on top of each.
11. Bake for 30 to 35 minutes at 350 F or 180 C.
12. Cool for 10 to 15 minutes before removing from the pan.
13. Enjoy. Store in the fridge in an airtight container, or freeze for longer storage.

[ NOTE ]

¹ You can use almonds or another type of nut instead.
Or if you don’t have a high speed blender, use 1 1/2 cups oat flour and 1 1/2 cups almond flour.

² Substitute evaporated milk to add a rich, bold flavor to the muffins.

::: View the original recipe for Double Chocolate Hazelnut Muffins at feastingonfruit.com