I am a bit obsessed with baking these muffins right now. It started out so simple, this idea to make muffins in a blender, with no bowl at all. The original version got a great response, and I know three people who made them the very first day and have made them several times since. But I think we can agree that a chocolate version needed to happen ASAP. So, one week after the inauguration of their founding father muffins, am I pleased to present to you, Vegan Double Chocolate Hazelnut Blender Muffins. Say that five times fast, I dare you.
Pssst…if you go to the end of this post before the recipe, you can see me making these on AM Northwest here in Portland! It was my very first tv appearance, so be kind. 🙂
The awesome thing about this recipe is that it is almost exactly the same as the original version, only a couple of ingredients have changed. Here’s what you’ll need to make these healthy treats.
- Rolled Oats
- Cocoa Powder
- Coconut palm sugar (or your sugar of choice)
- Maple Syrup
- Hazelnuts (roasted if you like)
- Chocolate Chips (because of course)
- Vanilla Extract
- Baking Soda
- Salt
- Water (not pictured, because it’s water)
You might remember that in the original version, we used raw cashews instead of oil. In this recipe, we’re going with roasted hazelnuts, because chocolate and hazelnuts are MFEO. Made for each other. Please tell me you get that Sleepless in Seattle reference. But if you really wanted to you could still use cashews – I won’t be mad or anything. Roasting the hazelnuts bumps up the flavor in a far out way, so you will want do that. Here’s how!
Preheat your oven to 350F. Roast raw hazelnuts on a baking sheet for 10-15 minutes or until the skins start to blister and darken. Watch carefully to make sure they don’t burn, because once that happens you’ve arrived in Bittertown and that’s no place worth going. Then you need to get rid of those pesky skins somehow. Once the hazelnuts have cooled for a few minutes, you can rub them together in a kitchen towel, or if you have a colander with slits rather than holes, it works really well to rub the hazelnuts in the colander with a paper towel, and the skins get pushed out. Easy peasy. But do this in the sink, because it’s messy.
Now all you do is add the hazelnuts into a blender or food processor along with the rest of the ingredients (except the chocolate chips), and blend the heck out of it. Once it’s blended, stir in the chocolate chips. Oh and don’t forget to set the oven temperature to 375F.
This is the no-bowl part – you can now just pour the batter directly into the muffin cups! But, a word of warning, don’t make the batter unless you are ready to bake right away, because if you let it sit in the blender for more than a minute or two, it will thicken up and make it harder to pour. You’ll still be able to do it, but it will be harder to get all of the muffin cups filled up. So, make life easy on yourself and blend and pour right away.
Also, don’t be like me and forget to stir in the chocolate chips before you pour the batter into the muffin cups. Otherwise you’ll have to drop the chocolate chips in each individual cup and stir them in with a fork, and you will make a mess and maybe say a bad word or two, and flip one of the muffin cups in half and say a few more bad words. You’ve been warned.
Bake at 375F for 25 minutes. Once you pull them out of the oven, it’s not a bad idea to drop a few chocolate chips on top of each muffin, because they’ll melt and look all pretty. You eat with your eyes first, you know.
My eyes are glued to these beauties. I kind of want to reach through the screen and grab one right now.
Double. Chocolate. Hazelnut. Goodness.
My work here is done.
The Video!
If you want to see me making these, I just did my very first television appearance and demonstrated how to make these muffins! I have to admit, I really liked being on tv. I might have to do that again sometime. 🙂
Vegan Double Chocolate Hazelnut Blender Muffins
Ingredients
- 3 cups rolled oats
- 3/4 cup raw hazelnuts (toasted and skins removed (toasting optional)*)
- 1/4 cup maple syrup
- 1/3 cup coconut palm sugar or organic unrefined cane sugar
- 1/2 cup cocoa powder
- 1/3 cup chocolate chips (set aside)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 cups water
Instructions
- Preheat oven to 375 degrees F.
- Add all ingredients to a blender and puree mostly smooth and no large pieces of nuts remain. Stir in chocolate chips.
- Fill 12 muffin liners to the brim. Bake for 22-25 minutes or until a toothpick comes out mostly clean.
- Remove muffins to a cooling rack for at least 10 minutes before enjoying!
Yay! Can’t wait to try these. 🙂
Oh my gosh I am SO jealous of your blender! Nicely done with these muffins Beth!
Ok we need to hook you up with a blender, girl, those baby purees won’t make themselves. 🙂 Thanks so much for trying them!
OOPS, no choc chips in recipe. I’ll just guess. And in the directions you should add that choc chips are added at the end and not blended.
I am going to try this afternoon. Thanks
Oh sheesh, that’ll teach me to post late at night! Fixing now. 🙂 Thanks Sharon! Please let me know what you think of the muffins, I love getting feedback.
I’ve been dying to try any variations you come up with, especially a chocolate-to-the-max (<-always my favorite!)!! I can't wait to try these!! ASAP…I have a fasting blood draw tomorrow, so giant sad face, not for breakfast. But I need these already! ?
Your interview was fantastic, Beth!! You are such a genuine, real person, and I love how you incorporated little facts and interesting tidbits into the segment in a completely natural and modest way. Great job! ?? As always, you are awesome! ?
Thank you so much, Hannah! I will always keep it real. 🙂 Can’t wait to hear what you think of the muffins!
I made the “father” recipe and thought they were good. I think next time I need to bake them about 5 minutes longer — I live at 4500 ft and almopst everything takes longer here! Also, will put in some cinnamon!
About your appearance on AM Northwest: WHERE in the post is that link? I searched, but no can find.
Hi Viki! Good call on the longer baking time at high altitude. Everyone’s oven is a little different too so that makes it an opportunity to experiment, I suppose. And cinnamon, yes! Sounds perfect. As for the link, there is actually a video at the end of the post, but it’s kind of hard to tell because the first frame is a photo of the muffins! Sorry I didn’t make it more obvious. ?
Good Morning, Beth–
I just want you to know that when I get an “Eat within your means” email message, I go immediately to it. You always come first! I consider myself to be an above average chef in the kitchen–at one time even considered becoming a professional chef–and you have taught me a lot about sensible and delicious plant based cooking…and eating. I’ve tried many of your recipes and look forward to the muffins. Keep up the good work.
Hi Yolanda! I can’t tell you how much I appreciated getting this comment today. I am thrilled to come first in your e-mail inbox. 🙂 Thank you so much for trying the recipes! I’m honored that I have been part of your culinary education, it means the world to me. Thank you again!
Ok, these have been baked and consumed and they were loved by all. I didn’t roast the hazelnuts (because I’m lazy) and boo-hoo we had no chocolate chips and they were amazing anyway. I noticed that every time my husband walked by the kitchen there would mysteriously be one muffin missing from the counter. I had to hide a couple from him. Thank you!
You know, you’re the second person who has made them with un-roasted hazelnuts and thought they were just as tasty, I wonder if they roasting step is even all that necessary. Hmmmm…Lazy bakers unite! 🙂 I’m so glad they were a hit at your house! 🙂
These are great! I couldn’t believe how much they rose in the oven – I was shocked. I like that they aren’t too sweet, but still super chocolaty with that nice hazelnut flavor. Nicely done.
Wow these look delicious I can’t wait to make them!
Great recipe, great video!!
These sound incredible!
Beth, these are wonderful!!! Thank you for this recipe.
These look DEEEElicious! Sharing them now! Can’t wait to make!
OMG I cant even handle this goodness right now! Its like nutella in healthy muffin form! DROOLING!
These look great! I wonder if you could use roasted peanuts instead of hazelnuts in this recipe? I want to try them for my husband’s birthday although I think he may enjoy the peanut flavor a little more.
Hi Debra! I really think they would work with peanuts. I haven’t personally tried it yet but it was on the list for testing! Happy Birthday to your husband. 🙂 I hope you’ll let me know how these turn out.
Hey Beth, I just wanted to say that I have made these several times and they are very popular here! You scored a big one with my little family! I have looked long and hard for an easy “GO TO” on the go breakfast! We are all in a hurry in the morning going to our various places and so breakfast hardly ever happens, but my girls need to eat something, so I have tried every type of granola and protein bar out there! These are perfect AND they love them! A combo I have not found at all so far. Either they love them and I don’t like whatever it is bc it is TOO unhealthy OR I love it and they hate whatever it is bc it doesn’t taste good to them. Well, with these we found both! I like them bc they are pretty good for them and they love the taste! Win, Win!
A note about nuts, tho! Hazelnuts are hard to find out here in the sticks, so I waited forever before I was able to make them the first time. Finally, I decided to just give them a go with raw cashews instead! They worked great! I’m sure they are better with hazelnuts, but still have not found them here and I just haven’t gotten around to looking into ordering them online. Then, last night I went to make some more (bc BOTH my girls were asking me to make some more) and I went to add the cashews (and I only had about half of what I needed.) So I improvised with raw almonds for the other half! They still turned out well. Just FYI. Thanks for the recipe and keep the good ones coming! My love to your adorable family! <3
Thank you so much for this awesome feedback, Gloria! I love how quick these are to make and I’m so excited they’ve become a go-to for you and the girls. Great thoughts on the nuts, I’ll make a point to sub cashews or almonds as an easier to find alternative. I think that next I’m going to try peanuts, because, OF COURSE peanuts. 🙂 More blender recipes coming soon!
I love these- and no oil! Great recipe thanks!!!
I’m so glad you loved these, Holly! Working on a pumpkin version as I type. 🙂
I had a bag of hazelnuts just sitting in my cupboard waiting to be used for something and this was just the thing. I made these for a camping trip we just went on and they were great. I can’t wait to try the regular blender muffins or try these with different nuts as well, but this recipe is another keeper for sure! I also loved that you put very specific instructions as to fill these up to the tip top.
Oh, I’m so excited that you liked these, Liz! Stay tuned for a pumpkin version on October 24! 🙂
I most definitely will?
I made these using 1/2 c nut butter in place of the nuts. They came out a bit dry, so next time would either add a bit more water, or bake a bit shorter time. I didn’t get a lot of the peanut butter taste, but they were great anyway. So, if you don’t happen to have nuts (as was my case), you can use the nut butter in place.
This recioe looks great!!! I wonder whether I could use the strained hazelnuts I have left from making homemade hazelnut milk?!
Hi Lisa! So sorry for the delayed response to this. I’m really curious about using the hazelnut pulp! Did you try it by chance? I think I might give it a go this week and see what happens. If I do I’ll report back! 🙂
I can’t see the recipe….there’s a blank area below the last picture (after the video) and before the ‘filed under’ info. Has the recipe been removed? Really want to make these. Thank you!
Hi, I am very newly vegan and this was my first vegan baking experience, the muffins turned out moist and flavorful beyond my expectations, thank you very much for this recipe! I did tweak it a little: : used honey instead of maple and diminished the sugar to 1/4c; added 1t instant coffee powder, substituted apple juice for half the water and added some chia seeds, dried cherries (rehydrated) and coconut flakes at the end along with the chocolate chips. I did run into a problem though: I started pouring the dough right after mixing it as per instructions but it was so liquid that all the add-ons sunk at the bottom of the vitamix container and the first 6 muffins had none while the last ones were saturated, I had to start scooping dough out of the first muffins to allow some space to add the add-ons, it was a mess! NEXt time i’ll wait a little for the dough to thicken before i add the add-ons.
DO you think I can replace some of the nuts for applesauce? My husband should limit to minimum any nuts and added oils.
Hi — just to let you know I made these muffins today and they are wonderful. It amazes me that they have such a great crumb & rise without any vegan egg-type ingredient, and no added butter/oil/banana/applesauce. And there’s so little fat yet they are tender & moist. You’ve done an amazing job with this recipe — thank you!
Hi! So glad you loved these, I need to make a batch myself, it’s been awhile. Isn’t it crazy that such simple and healthy ingredients can be decadent? I still am surprised by how good they are, ha. 🙂
I’ve been wanting to make the chocolate-hazelnut-blender muffins for some time now and decided to make them for a friend who stopped by three days ago. They were so easy to make and they were delicious! I especially liked the deep color that that came from the chocolate. I’ll be trying your other blender muffins very soon. They made for a great gift.
Excellent recipe! I didnt have hazelnuts so I just used raw pecans and added 5 chips to each muffin top prior to baking…. only baked for 20mins in convection oven…. made 14 muffins total at 3/4 full…. these raised beautifully and were lightly sweet with nice chocolate flavor…. definitely a repeater! Thankyou!!!! ???? ????????????
do you think i could sub a different nut? Thank you.
Beth, these are delicious! Thanks for sharing.
Oh, I’m so glad you love them, Sue!! They are a favorite, but I haven’t made them in a long time. Need to remedy that asap! That’s one of the only negatives about creating new recipes all the time, you forget to go back to the oldies! 🙂
These were great! I had a bunch of oats with nothing in mind – added chia seeds and replaced half water with almond milk. added a dollop of nut butter as well! soo delicious, and best part was the 5 minute clean up!!!
After making the pass the plants lasagna for dinner, I figured I’d go for it and make the hazelnut cupcakes for dessert. My batter got too thick to pour immediately, so it was really challenging to get these into the muffin cups. I may have used a couple of words I shouldn’t have in the process. But then, magic happened! My cupcakes always bake up tasty, but flat. These were light and fluffy!! I was so impressed, I fought my way through some instructions, and did my first ever Instagram post to share the results.
Hi Beth! This is a luscious recipe, I didn’t have hazelnuts handy so substituted almonds n added some caramel sea salt pretzels as I had only 2 cups of oats…. They turned out brilliant!!! I included a banana too, and left out maple syrup.. but OMG no butter n flour n eggs.. jeez you are a genius!!! Thank you thank you thank you!!! Easy cleanup, gorgeous flavors, and no kitchen mess but they are too good!!!!
Hi Beth, I love all your recipes. Perfection indeed. Have you ever tried substituting almonds for the hazelnuts. I’m short on pistachio and hazelnuts at the moment so wondering how to still make these.
Thanks!!