These delicious vegan chocolate muffins are full of freshly roasted hazelnuts and hazelnut butter! It’s like a better version of Nutella in muffin form!
I’m pretty sure you’re all familiar with Nutella but on the off chance that you’re not, it’s a hazelnut cacao spread. Controversial opinion: I am not a fan of Nutella. However, I like the idea of Nutella if that makes any sense? I love love love hazelnuts and chocolate (though I prefer darker chocolate) but Nutella is just too sweet for me. The only chocolate spread I liked so far was an Italian dark chocolate spread but it didn’t have hazelnuts like Nutella does.
So these muffins are like an ode to how I would like Nutella to taste! Chocolatey and full of hazelnuts! Don’t you just love hazelnuts? In particular when they’re freshly roasted… mmmmmh. That smell!! As you can see, I quickly roasted a bag of whole hazelnuts for this recipe because they’re just the best when freshly roasted. I did them in my Ninja Foodi which – among other things – can roast without pre-heating the oven. Saving time is the best!
I thought about also stuffing the muffins with hazelnut cacao butter (or maybe a not so sweet chocolate spread) but I didn’t have any so I’ll keep that idea for another time. But honestly they don’t need it! They’re so good as they are and so fluffy! I just love them!!
I added some flaky salt on top of the muffins just after they were done baking which is totally optional. The mixture of sweet and salty is generally something I enjoy so I think it’s great! Like the chocolate ice cream with salted pistacchio cream we just ate in Venice. To DIE for. But hey, if that’s not your thing, just omit it! No big deal!
I also added extra hazelnuts on top before baking those beauties because I’ll forever love different textures. And extra crunchy is always amazing!
Will you bake these soon? Or how about my Vegan Chocolate Banana Muffins?
Vegan “Nutella” Muffins
These delicious vegan chocolate muffins are full of freshly roasted hazelnuts and hazelnut butter! It's like a better version of Nutella in muffin form!
Pre-heat oven to 180°C (356°F). Prepare a muffin form with 6 paper muffin cups.
In a bowl, mix together coconut oil, sugar and hazelnut butter.
Add the unsweetened chocolate pudding powder and mix in.
Next, add the plant based yogurt and almond milk and mix all together well.
In a separate bowl, mix together flour, baking soda, baking powder, salt and cacao powder.
Add the dry to the wet ingredients and mix until just combined. Fold in chopped hazelnuts.
Divide the muffin batter among the 6 muffin paper cups. Bake at 180°C (356°F) for 25 minutes or until a toothpick inserted comes out clean. Let cool off for 5 minutes, then let fully cool on a cooling rack for 15-20 minutes. Add some salt flakes on top if you like. Enjoy!
If you don't have roasted hazelnuts at hand (I make them on a regular basis), I suggest you roast a package of hazelnuts at 180°C for 12 minutes. After roasting (but when they're still hot), pour them onto a kitchen towel. Fold the towel and rub the hazelnuts together - that removes their skins easily.