Chocolate Hazelnut Muffins
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Chocolate Hazelnut Muffins

Recipe by Wrapped in Newspaper
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 250 g buckwheat flour

  • 50 g cocoa

  • 125 g caster sugar

  • 1 tsp xanthan gum

  • 1 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 200 ml vegan milk

  • 100 ml vegetable oil

  • 200 ml vegan yogurt

  • 1 tsp vanilla extract

  • 50 g dark dairy-free chocolate, broken into pieces

  • 50 g hazelnuts, chopped

  • 80 g icing sugar

  • 1 Tbsp water

Directions

  • Preheat the oven to 180°C. Line a muffin tin with cases.
  • In a large bowl, thoroughly mix together the flour, cocoa, sugar, xanthan gum, baking powder, and bicarbonate of soda.
  • Add the vegan milk, oil, yogurt, and vanilla and gently stir until smooth.
  • Stir in the chocolate and hazelnuts.
  • Pour the mixture into the cases, filling each 3/4 full.
  • Bake for 15 to 20 minutes until a skewer comes out clean.
  • Remove from the tin and cool on a wire rack.
  • In a bowl, stir together the icing sugar and water until smooth. Using a piping bag or spoon, drizzle over the muffins.

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