Chocolate Hazelnut Muffins

Vegan

Chocolate Hazelnut Muffins

  • Prep Time 5m
  • Cook Time 20m
  • Servings 12

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

Method

  • 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.

Recipe Adapted From Wrapped in Newspaper