Vegan Double Chocolate Hazelnut Blender Muffins

• Vegan
• Gluten free

• Breakfast Foods

  • 3 cups Rolled oats

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1/3 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1/3 cup Coconut palm sugar or organic unrefined cane sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Hazelnuts, raw

• Liquids

  • 2 cups Water

Found on eatwithinyourmeans.com

Description

Ingredients

• 3 cups rolled oats
• ¾ cup raw hazelnuts, toasted and skins removed (toasting optional)*
• ¼ c. maple syrup
• ⅓ c. coconut palm sugar or organic unrefined cane sugar
• ½ c. cocoa powder
• ⅓ cup chocolate chips, set aside
• 1 t. vanilla extract
• ½ t. salt
• 1½ t. baking soda
• 2 cups water

Directions

• 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!