Intense Cacao and Hazelnut Protein Muffins

Vegan | Dairy-Free | Gluten-Free |Quick & Easy

Makes: approximately 12 cup-cake sized muffins

Ingredients:

- 1 cup hazelnut meal

- ½ cup gluten-free, plain, multipurpose flour

- ¼ cup brown rice protein powder

- ¼ cup raw cacao powder

- 2 teaspoons of gluten-free baking powder

- 60g of dairy free chocolate chips (I used Lindt 70% dark block, chopped which may contain traces of dairy.)

- ¾ cup nut milk (I used Almond Breeze ‘unsweetened almond coconut milk,’ which is calcium enriched.)

- ½ cup coconut sugar

- ¼ cup vegan butter, melted (I used Nuttelex ‘olive’ spread)

- 2 x chia-seed eggs (2 tablespoons of chia-seeds, mixed with 6 tablespoons of hot water, left to thicken for 15 minutes)

Method:

1. Pre-heat oven to 170°C.
2. Line cup-cake trays with patty pans.
3. Prepare the chia-seed eggs.
4. Mix the hazelnut meal, flour, brown rice protein powder, raw cacao powder, baking powder and chocolate chips together in a large mixing bowl.
5. In a smaller bowl, mix together the nut milk, coconut sugar, vegan butter and chia seed eggs until well combined.
6. Add the wet ingredients in to the dry ingredients and mix until well combined.
7. Spoon mixture in to cup-cake trays.
8. Bake for 25-30 minutes or until a skewer comes out clean.
9. Remove from oven and leave in trays to cool and set.
10. Enjoy on their own or warm with a dash of vegan butter and melted raspberries.

Note: If you prefer a less intense cacao flavor, use diary-free milk chocolate instead of dark chocolate.