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Double Chocolate Hazelnut Muffins

  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:35
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american


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




  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.


*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.


  • 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