I created these muffins as a means of providing my kids with something sweet which has a bit more goodness in them than your average chocolate muffin. I would love them to eat “healthier” snacks (and sometimes they will) but teenagers have a mind of their own and would apparently rather starve if something isn’t to their tastes.
My approach is to try and sneak in extra goodness, which in this case is in the form of hazelnuts (protein and healthy fats), oats (fibre) and really good quality organic cocoa powder (magnesium, copper and zinc).
This recipe is both gluten and dairy free so suitable for anyone wishing to avoid these foods.
This makes 12 large muffins.
You will need:
- 100g gluten free oats
- 100g hazelnuts
- 125g gluten free self raising flour (I used Doves Farm)
- 2 tsp gluten free baking powder (I used Doves farm)
- 100g soft brown sugar
- 200g dark chocolate chips (if you avoid dairy, make sure you purchase dairy free). You could use less for a less indulgent treat.
- 65g unsweetened cocoa powder
- 100ml light olive oil
- 365ml dairy free milk (I used almond)
- 2 large free range eggs
- 2 tsp vanilla extract
Preheat the oven to 180C (160 fan)
Put the oats and hazelnuts in a food processor and blitz until fine.
Combine the oats and hazelnuts with the flour, baking powder, cocoa and chocolate chips.
In another bowl, combine the eggs, milk, oil and vanilla essence and mix well.
Pour the wet mix into the dry mix and combine well. This is best done by hand so as not to break up the chocolate chips.
Divide the batter between 12 muffin cases. I used silicone muffin cases as they are non stick and reusable.
Bake in a preheated oven for 20-25 minutes. Test if they are cooked by inserting a skewer into the middle of the muffin.
Allow to cool (if you can!) and serve.