Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, chocolate, gluten-free, cupcakes & muffins, oil-free, sweet · March 2, 2019

Double Chocolate Hazelnut Muffins

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Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips – a decadent snack or healthy dessert!

Double Chocolate Hazelnut Muffins

Sometimes you need a mid afternoon snack that feels decadent like pre-dinner dessert, and answers your please send brownies! call, and fills that place in your heart that loves nothing more than biting into a soft chocolatey cupcake at the same time.

These Double Chocolate Hazelnut Muffins were crafted just for that purpose.

Double Chocolate Hazelnut Muffins

Decadent like dessert but made with good stuff like oats and yogurt so they’re healthier too. Rich like a brownie but not too fudgy and fluffier inside. And perfectly single-serving sized like a cupcake but without being as extra as 3 inches of piped frosting on top.

I truly think we’ve struck a perfect balance here. Although not so balanced when it comes to level of chocolate, that = AGGRESSIVE.

Double Chocolate Hazelnut Muffins

In my (unbiased of course) opinion these muffins are better than other chocolate muffins for a few reasons:

  • Flourless. Or more specifically we are making our own “flour” by grinding a combination of oats and hazelnuts in the Vitamix.
  • Oil-free. The hazelnut flour combined with nondairy yogurt gives these muffins all the moisture they need.
  • Coffee. Yes there’s some of that in here too…hello EXTRA richness.
  • DOUBLE chocolate. A.k.a. chocolate with chocolate chips.

And I may have added more chocolate chips on top pre-baking…triple chocolate? I take the job of chocolate chip allocation very seriously.

Double Chocolate Hazelnut Muffins

You will regret NOT making these, of that I am sure. So muffin-bake away my friends, but do come back and tell me how much you love them too!

Double Chocolate Hazelnut Muffins
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Double Chocolate Hazelnut Muffins

★★★★★ 5 from 10 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:35
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american
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Description

Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips – a decadent snack or healthy dessert!


Ingredients

Scale
  • 2 cups (200g) rolled oats
  • 2 cups (250g) roasted hazelnuts*
  • 1/2 cup (50g) cacao powder 
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (240g) nondairy yogurt
  • 3/4 cup (180g) brewed coffee**
  • 1/2 cup (160g) maple syrup
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup (80g) dark chocolate chips

Instructions

  1. Preheat the oven to 350ºF.
  2. Line a muffin pan with paper liners or spray with nonstick oil.
  3. Mix together the flax and water for the flax eggs, and set aside to gel.
  4. Grind the oats and hazelnuts in a high speed blender to a fine flour consistency. 
  5. In a mixing bowl, whisk together the yogurt, coffee, maple syrup, flax eggs, and vanilla.
  6. Add the oat + hazelnut flour, cacao (or cocoa) powder, baking powder, and salt.
  7. Whisk/stir until you have a lump free batter.
  8. Fold in the chocolate chips.
  9. Fill each muffin 3/4 of the way with batter. Sprinkle a few extra chocolate chips on top of each.
  10. Bake for 30-35 minutes at 350ºF.
  11. Cool for 10-15 minutes before removing from the pan.
  12. Enjoy warm, or I like them even better chilled the next day.
  13. Store in the fridge in an airtight container, or freeze for longer storage.

Notes

*You can use almonds or another type of nut instead. Or if you don’t have a high speed blender, use 1 1/2 cups oat flour and 1 1/2 cups almond flour.

**Brewed and cooled or use cold brew. You don’t taste the coffee, it just enhances the chocolate flavor, but if you’d prefer to leave it out use nondairy milk instead.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 158
  • Sugar: 11g
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 4g

Keywords: vegan, gluten free, nutella, snack, easy, baking, chocolate chip, yogurt, dairy free

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In: vegan, chocolate, gluten-free, cupcakes & muffins, oil-free, sweet · Tagged: hazelnut, video, coffee, yogurt, oat flour, dairy-free, egg-free

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Comments

  1. Sarah-Beth says

    March 2, 2019 at 9:52 am

    If I made mini muffins how long should they bake?

    Reply
    • Natalie says

      March 2, 2019 at 11:02 am

      About 15 minutes, but toothpick test em!

      Reply
      • KRISTINA says

        April 13, 2020 at 4:08 pm

        How long to bake in a loaf pan?

        Reply
        • Natalie says

          April 13, 2020 at 9:31 pm

          I don’t recommend this one in a loaf pan (the batter will be too thick and not cook through properly), but you could do it in a cake pan and bake for 30-35 minutes!

          Reply
  2. Anna says

    March 2, 2019 at 1:05 pm

    Can I substitute the yogurt with apple puree?

    Reply
    • Natalie says

      March 2, 2019 at 4:58 pm

      You can, although they won’t be quite as fluffy. But still works!

      Reply
      • Anna says

        March 3, 2019 at 2:15 am

        Great, thank you!! 🙂

        Reply
  3. Ashley says

    March 2, 2019 at 1:31 pm

    Pre-dinner dessert sometimes?? More like every day for me! And I am all about upping the chocolate factor and skipping the frosting! Also – just made your tahini date cookies and WOWZA. They will be GONE in a day or two =)

    Reply
    • Natalie says

      March 2, 2019 at 5:00 pm

      Hahaha okay yeah me too😆 Sometimes I try to go with fruitier desserts pre dinner…but sometimes it’s straight up bring on the afternoon chocolate🍫🍫 And YOU MADE THE COOKIES!? Omg I am so happy you liked them!

      Reply
  4. mary beth barlow says

    March 2, 2019 at 3:33 pm

    Do you think subbing 250G of almond flour would work, instead of the hazelnuts? I don’t have the hazelnuts, and would love to make this recipe. Thank you, Mary Beth

    Reply
    • Natalie says

      March 2, 2019 at 5:01 pm

      Yep that will work! Although it will be around 1 1/2 cups almond flour, which I believe is usually closer to 165g, but if the batter seems really thin add more until it resembles that in the video 🙂

      Reply
  5. Janet DeMaio says

    March 2, 2019 at 4:50 pm

    These look delicious!! Do you think I can sub apple sauce for the yogurt? I don’t have any yogurt!! Can not wait to make these!!

    Reply
    • Natalie says

      March 2, 2019 at 5:04 pm

      Yes that will work, although they will be slightly less fluffy and maybe a little more gummy. But should still be good!

      Reply
  6. lisa says

    March 4, 2019 at 3:02 am

    hi Natalie if i don’t want to use flax eggs ,how many eggs should i use?

    Reply
    • Natalie says

      March 4, 2019 at 4:10 am

      I would try 1 regular egg!

      Reply
  7. Elissa says

    March 4, 2019 at 1:33 pm

    What about using oat flour and hazelnut flour if I already have on hand? Would I still use the same amounts you gave in grams? Thanks!…really looking forward to making these.

    Reply
    • Natalie says

      March 5, 2019 at 10:30 am

      Yep that works! I included that option in the notes section, the amount will be slightly less for each 🙂

      Reply
  8. Ellen Lederman says

    March 5, 2019 at 3:17 pm

    A stupid question—are these frosted? The photo where you are holding it (nice nail polish, by the way!) seems to be frosted, but maybe it’s just melted chocolate chips because the other photos don’t seem frosted. And if these were frosted, then do they become cupcakes? Never understood the difference between muffins and cupcakes…

    Reply
    • Natalie says

      March 5, 2019 at 5:42 pm

      Nope, not frosted! That is just a very melty chocolate chip you are seeing. Their are some technical and ingredient differences between muffins and cupcakes traditionally (cupcakes tend to be lighter and fluffier whereas muffins are more dense/chewy), but once you get into healthier/alternative baking it all becomes a little blurry to me too haha😆

      Reply
      • Ellen Lederman says

        March 16, 2019 at 5:15 pm

        They’re fantastic! I used a cupcake pan, so I got 16 rather than 12—a nice bonus. Froze some. Truly enjoy these. So fun to have interesting muffins/cupcakes like these. I was just a little scared toasting the hazelnuts since they are so pricey I didn’t want them to burn, but all was well at 275 degrees for about 25 minutes. Thanks for another terrific recipe.

        ★★★★★

        Reply
        • Natalie says

          March 17, 2019 at 11:13 am

          I am so happy you liked them!! Yes definitely an expensive nut, but I do love their flavor with chocolate😋 But almonds or cashews are great here too. Enjoy the rest and happy sunday, Ellen!

          Reply
  9. Cara says

    March 5, 2019 at 3:48 pm

    My oat and hazelnut ended up being almost like a but butter will this effect the muffin?

    Reply
    • Cara says

      March 5, 2019 at 4:17 pm

      Omg, I meant to type nut butter….auto correct!!!!

      Reply
      • Natalie says

        March 5, 2019 at 5:39 pm

        Hahaha I’ve made the exact same typo MANY times so no worries😂😂

        Reply
    • Natalie says

      March 5, 2019 at 5:40 pm

      Oh no! That can happen if you blend too long/high, and yes will affect the texture of the muffins so I don’t recommend using it. Sorry🙈

      Reply
      • Cara says

        March 7, 2019 at 1:15 pm

        I went ahead and baked them after using my immersion blender to get a smooth texture. They turned out amazing! Next time I will use a lower setting on my vita mix

        ★★★★★

        Reply
        • Natalie says

          March 7, 2019 at 4:40 pm

          Oh good idea with the immersion blender, I am so happy they turned out well! Lower and less long should avoid that next time so the blender doesn’t heat up too 🙂

          Reply
  10. Mandy says

    March 6, 2019 at 7:23 pm

    In MY opinion, I think these are some of the best chocolate muffins I’ve ever had…mostly because they combine all of my favorites rolled into one decadent, satisfying treat. I mean, who doesn’t love hazelnuts + chocolate + coffee????!! I still make those brownie cups of yours (which I eat as muffins) all the time, so this was a nice little change. I love your recipes, Natalie, because the ingredients are things I always have on hand and our taste preferences are so similar 💗 I’m actually starting the elimination diet next week (still struggling a bit here) so I had to make these before having to give up all of my favorite things!! So, thank you for the timing of this recipe 😂😂 I came close to accidentally turning the oats and hazelnuts into a butter instead of flour 😅 but quickly turned down the speed on the Vitamix! I tried one of the muffins warm and loved them, but today I had one out of the fridge and I have to agree with you…they’re even better cold! Amazing recipe, Natalie! ❤️

    ★★★★★

    Reply
    • Natalie says

      March 7, 2019 at 5:38 am

      Dang you are on a recipe making roll lately! I am so so happy you loved these too🤗 I was debating between chocolate/coffee and chocolate/hazelnut muffins for a while but then thought…why not both??🤷🏻‍♀️ Haha! Agreed, all faves here too. Oh I’ve come very close the flour turned butter line before, always makes me wonder if oat butter is actually possible🤔 But I am glad they could be your one last hurrah chocolatey treat, and best of luck with your elimination diet🤞❤️ xoxo

      Reply
  11. Stavrina says

    March 7, 2019 at 11:08 am

    Will greek yogurt work in this recipe? I would love to make them but there are no non dairy yogurts available where i am…

    Reply
    • Natalie says

      March 7, 2019 at 4:38 pm

      Yes absolutely! Hope you love them 🙂

      Reply
  12. Verónica says

    March 7, 2019 at 2:02 pm

    Hi, I can wait to get home to make them!
    It’s OK to replace Maple Syrup with Honey?
    Thanks!

    Reply
    • Natalie says

      March 7, 2019 at 4:40 pm

      Yes absolutely! That will work just as well, I hope you love them 🙂

      Reply
  13. Miso Ro says

    March 8, 2019 at 1:16 am

    Hello,
    I’m Miso, from Korea
    I found your Youtube and blog today, and I became a huge fan of you.
    I’m not Vegun, ( L found another post that you’re not vegun too) however L really enjoy healthy baking.
    L really love your recipe because its really healthy and easy to make.
    The best part is that(compared to other Vegun recipes) your recipe conforms to terms what I prefer / avoid to eat
    Lots of Vegun recipes doesn’t include any eggs , milk, … but I’m not vegun and I do eat them
    / or still Include portion of white flour, butter … but I try to avoid them.
    So evey time I try to fix it with my taste, I always faild. By the time I was about to give up, I fortunately found your blog:)

    I’m not sure my English is good enough(for you to understand), but I wish you would feel my gratitude.
    L really want to thank you for sharing your wonderful recipes and I’m looking forward seeing more of your posts 🙂

    ★★★★★

    Reply
    • Natalie says

      March 8, 2019 at 9:35 am

      Hi Miso! Thank you for the kind words, I am so happy my recipes are what you are looking for when it comes to healthier treats🤗 I hope you try a few very soon, and love them. Happy baking!

      Reply
  14. Catherine says

    March 10, 2019 at 8:16 am

    Thanks Nathalie for another great recipe! For those don’t want the caffeine but only the coffee taste, instant chicory root is à great option! These muffins taste amazing with chicory and I don’t think it would bé the same with milk.

    Reply
    • Natalie says

      March 10, 2019 at 11:09 am

      Oh that’s a great idea! Thanks for the suggestion because I agree that “coffee” flavor really adds something to the chocolatey goodness☕️🍫😋

      Reply
  15. Laura says

    March 10, 2019 at 5:54 pm

    Can I use normal eggs instead of the flax?!

    Reply
    • Natalie says

      March 11, 2019 at 7:43 am

      Yep, that should be fine!

      Reply
  16. Cynthia says

    March 12, 2019 at 4:51 am

    Can I sub the hazelnuts with just oats? How much should I add? Thanks! I’m so excited to make this one ASAP!

    Reply
    • Natalie says

      March 12, 2019 at 10:27 am

      I don’t recommend it, the higher fat content of hazelnut is what keeps these really moist and light without oil. All oats will make them more gummy/dense. But you can try it if you like!

      Reply
      • Cynthia says

        March 12, 2019 at 10:31 am

        Ohh! I see. I did this tweaks for previous tries on various recipes and was super confused why did my cakes turned out gummy!
        Turns out that it’s the oats all these time!

        Thanks for the info, will definitely use nuts instead of subs it with oats.

        Reply
        • Natalie says

          March 12, 2019 at 3:56 pm

          Yep that will do it. That’s why I’ve moved away from using just oat flour for the most part, not the best for texture, but in combo with a nut flour I love it!

          Reply
  17. poppy says

    March 12, 2019 at 9:43 am

    super delicious!

    ★★★★★

    Reply
    • Natalie says

      March 12, 2019 at 10:27 am

      So happy you like them Poppy!

      Reply
  18. Jenny says

    March 14, 2019 at 12:40 am

    What would you think about replacing the chocolate chips with dried tart cherries? I’m thinking they might be a good breakfast muffin that way. Thanks for the recipe!

    Reply