These healthy chocolate hazelnut muffins are sweet, flavorful and nutritious, without being too rich. They make a great breakfast on the go, snack at work, or a treat on the weekend. I like to make them in advance and freeze them for busy days.
To make the batter I used a blend of oat flour and regular, all-purpose flour. I did so because oat flour is more nutritious than wheat flour. However I still wanted a bit of gluten to prevent the muffins from becoming too crumbly so I could eat them easily at work. And that’s where the wheat flour comes in.
I also used yogurt to make the muffins moist. And as an added benefit, yogurt also adds some extra protein.
For the chocolate component I chose semi-sweet chocolate. However, if you have a sweet tooth you can certainly use milk chocolate, or even white chocolate.
If you or anyone else have a nut allergy, you could replace the hazelnuts with chopped pumpkin seeds or pistachios, which are actually seeds and not nuts.Use the same quantity by weight (60 g/ 2 oz.).
Additionally, these muffins freeze very well. Place them in individual self-sealing freezer bags. Once you’re ready to enjoy them, let them thaw at room temperature for 10-15 minutes.
To make it easier to grab and go, I baked my muffins in large paper cups. If you choose to bake them in a metal pan, make sure to grease the pan very well or they will stick. Moreover keep in mind that the baking time will be shorter if you use small pans/ cups. Keep a close eye on them the first time you bake them and poke one with a toothpick to see if they are ready before taking them out of the oven.
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And finally, here’s how to make the healthy chocolate hazelnut muffins:
Healthy Chocolate Hazelnut Muffins
- 1 cup (100 g/ 3 ½ oz.) oat flour
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ¾ cup (180 g/ 6 ⅓ oz.) plain yogurt (3% fat content)
- ½ cup (120 ml/ 4 ¼ fl.oz.) canola oil
- 3 large eggs, room temperature
- 60 g (2 oz.) hazelnuts, crushed
- 60 g (2 oz.) semi-sweet chocolate, chopped
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tbsp. canola oil for greasing the baking pan, if using a metal pan
- ¼ cup hazelnuts, chopped for garnish (optional)
- Preheat oven to 180°C (350°F).
- In a bowl, sift the all-purpose flour and the oat flour. Add the baking powder, baking soda and salt, and whisk them well together. Set aside.
- In a large bowl, whisk the eggs with the sugar until homogenized. Add the yogurt, oil, and vanilla extract, and whisk them together. With a spatula, add the flour mix in three steps to the bowl with the wet ingredients. Mix well after each addition. Fold in the chocolate and hazelnuts. Pour batter into a muffin pan (optional: sprinkle crushed hazelnuts over the top) and bake for 30 minutes, or until a toothpick comes out clean.