Chocolate Hazelnut Muffins (Flour & Oil free, Vegan)

I really like hazelnuts, I have loved it since my childhood.

My grandmother always put a handful of these nuts in my pocket when I went to school.

Years passed, and now this nut is a frequent visitor on my table not only in its pure form but also … in the form of muffins.

Today we are cooking delicious chocolate muffins with hazelnuts, which you can safely give to your child as a school snack. Their friends will be jealous of such a delicacy!

Hazelnuts contain a large amount of vitamins E, B and are rich in magnesium and calcium and various healthy fats. There is no oil, gluten, or eggs in my recipe.

I really wanted to make something very simple and tasty at the same time. So this is how this recipe was born, and my children absolutely love it. Ready? Set?

Let’s go cooking!

We will need: (6 large or 8 medium muffins)

1/2 cup (1 cup – 250 ml.) gluten-free oats

3/4 cup of hazelnuts

1/2 tbsp. of baking soda (I use baking powder or 1 / 2-1 teaspoons of baking soda)

2/3 cups of sugar-free cocoa powder

1/2 cup of brown sugar

1 banana

1/3 cup of almond or regular milk

Preheat the oven to 165C / 325F.

Grind the hazelnuts and oats.

Add cocoa powder and add the soda to the mix.

Chop the banana along with the brown sugar.

Add the milk. Mix the wet and the dry compositions.

You should get a moderately thick “dough.” Smells very tasty!

Pour the mix into the muffin pan. I use paper inserts, so I do not have to lubricate them with oil. If you have the usual tin ones, I advise you to use a neutral vegetable oil.

Put it in the oven for 25-30 minutes. Test to see if they are ready by poking a toothpick into the center. If it comes out dry, they are ready.

Done! No oil, no eggs! Sweet, tasty and very beautiful!

Bon appetit and happy new academic year!