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Vegan chocolate hazelnut muffins

Juicy and simple chocolate muffins with chocolate chips for the perfect day.
Servings 18 muffins


  • 10 g ground flax seeds + 30 ml water
  • 230 g all purpose flour
  • 80 g hazelnut meal
  • 12 g baking powder
  • 60 g coconut sugar
  • 25 g cocoa powder
  • 25 g date syrup
  • 370 ml plant based milk
  • 1 tablespoon rum
  • 40 g coconut oil
  • 50 g chocolate chips


  • Mix flax seeds with water and let them soak for 10 minutes.
  • In a large bowl mix all the dry ingredients (flour, hazelnut meal, baking powder, coconut sugar, cocoa powder).
  • In another bowl mix the wet ingredients (date syrup, plant based milk, coconut oil, rum and pre-soaked flax seeds).
  • Add wet ingredients to the dry ingredients and mix well with a hand mixer.
  • Add chocolate chips and mix them gently into the batter.
  • Pour batter into 18 muffin tins and bake for 20 minutes in a preheated oven at 180°C.
  • Once they are baked, let them cool down on a cooling rack, so they don't crumble.