Chocolate Blueberry Vegan Muffins with Hazelnut Spread

Basic recipe for vegan chocolate muffins using fresh blueberries instead of chocolate chips and homemade chocolate hazelnut spread.

To make 1 flax-seed egg simply mix 1 tablespoon of ground flax seed meal with 3 tablespoons of water. Let the mixture sit for 10 minutes until it becomes gel. For this recipe you will need 2 flax-seed eggs.


Prep Time: 25 mins
Cook Time: 25 mins
Makes: 6


    For the Chocolate Hazelnut Spread:
  • 1 cup roasted hazelnuts, skins removed
  • 1/2 cup maple syrup
  • 1 tablespoon cacao powder
  • 2 tablespoons melted coconut oil
  • For the Muffins:
  • 2 cups self-raising flour, sifted
  • 1/2 cup cacao powder, sifted
  • 1/2 cup olive oil
  • 1/2 cup raw brown sugar
  • 2 flax-seed eggs
  • 2/3 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries


  1. Make the chocolate hazelnut spread. Place hazelnuts into a food processor and pulse until creamy and smooth for about 10 minutes scraping down the sides as you go.
  2. Add in the rest of the ingredients and process until smooth. Transfer the spread to a jar and store in the fridge for up to one month.
  3. Preheat oven to 180°C and grease a muffin pan. In a mixing bowl combine flour and cacao powder, set aside.
  4. In a separate bowl combine oil, sugar and flax seeds. Add in milk and vanilla and whisk until combined. Add in dry ingredients and mix until just combined. Fold in half of the blueberries and mix until combined.
  5. Spoon the batter into the prepared muffin cups filling them to half way. Place a few blueberries on top of each muffin. Bake for 25 minutes. Remove from the oven and let cool in the baking tin for 5 minutes. Serve drizzled with chocolate hazelnut spread and enjoy!

Nutrition Facts

Per serving: 405 KCALS | 17.5G FAT | 8.5G SAT FAT | 52G CARBS | 12.3G SUGAR | 13.8G FIBRE | 11.7G PROTEIN

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