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.
Coconut palm sugar (or your sugar of choice)
Hazelnuts (roasted if you like)
Chocolate Chips (because of course)
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.
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. 🙂
Healthy and decadent unite in these vegan double chocolate hazelnut blender muffins! These gluten-free muffins are nutritious enough for breakfast yet taste like dessert. You’ll never believe they’re oil-free!
- 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
- 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!
*If toasting the hazelnuts, place on a baking sheet and roast for 10-15 minutes at 350F. Watch carefully to be sure the skins don’t start to burn (your nose knows, too). Remove from the oven and place the nuts in a kitchen towel, folding up the corners of the towel to create a little pouch. Rub the hazelnuts together in the towel until most of the skin flakes off, then transfer the nuts to the blender, leaving as much of the skins behind as possible. Afterward, don’t forget to turn up the oven temp to 375F to bake the muffins! 🙂