Chocolate Hazelnut Muffins
This recipe will take you back to the days when your mum would pack you her homemade muffins in your lunchbox. The texture is light, moist and crumbly, the smooth flavour of the chocolate pairs well with the chunky pieces of chocolate and hazelnuts.
- Large mixing bowl and spoon
- Muffin tray
- 2 Tbsp chia seeds
- 1/2 cup boiling water
- 1/2 cup plant milk I use soy or cashew
- 1 Tbsp lemon juice
- 1/4 cup oil of choice grapeseed, cocao butter (melted) or coconut oil (melted)
- 3 medium bananas mashed
- 1 cup sugar of choice I use raw or coconut
- 2 cups self raising flour
- 1 pinch salt
- 1 tsp baking soda bicarb soda
- 1/4 cup cocao powder
- 100 g dark chocolate roughly chopped
- 1 cup hazelnuts roughly chopped
- Preheat the oven to 180 degrees celsius.
- Add the chia seeds and boiling water to a large mixing bowl and leave for 5 minutes so the seeds can absorb the liquid.
- Add the rest of the wet ingredients, including the mashed banana.
- Add the dry ingredients to the bowl and fold through until well combined. Leave some chocolate and hazelnuts out to be added to the top later.
- Evenly distribute the mixture into the muffin tray.
- Sprinkle the leftover chocolate chunks and hazelnuts onto the muffins.
- Bake for approximately 30 minutes or until the skewer comes out clean and the top of the muffins are golden brown.
- Leave the muffins on the bench to cool down before adding them to an air tight container and storing in the pantry or fridge.
Don’t want to make muffins? That’s totally fine! Use a cake tin instead!