VEGAN Hazelnut Muffins

I don’t think I have been hounded for a recipe as much as this one after I made it over on instagram stories.Well, it’s finally here, a delicious fluffy muffin with minimal ingredients and all the taste. I made this recipe using innocent dairy free hazelnut as part of my work with them, opt for whichever nut drink you want here the toasted hazelnuts themselves give a really nice flavour to the muffin already. Enjoy these and don’t forget to tag me in your recreations over on instagram @naturalbornfeeder.

Serves 8

Cooks in 35 Minutes


  • 200g oats
  • 120g roasted skinless hazlenuts
  • 3.5 tbsp cacao powder
  • 5 tbsp Maple syrup
  • 200ml innocent hazelnut drink or almond works here too
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 80g chocolate chips
  • pinch sea salt


50g chocolate pieces

2 handfuls extra roasted hazelnuts broken up



  1. Preheat oven to 180°C
  2. In a blender blitz the oats and hazelnuts into a thick flour consistency.
  3. Tip the “flours”into a medium sized mixing bowl.
  4. Add all the ingredients except the chocolate chips and mix into a smooth thick batter.
  5. Stir in the chocolate chips.
  6. Spoon approx. 3 tbsp of batter to each muffin case evening it out to fill 8 cases.
  7. Optional- Top with extras.
  8. Bake for 30 minutes- leave cool.
  9. Store in an airtight container for up to 6 days.