Hello there!
It’s February 8th, that means we’re less than a week away from Valentine’s Day!
For the occasion, I decided to create two easy and fun recipes.
The first one is: Vegan Nutella Muffin.
Many people told me they enjoyed my last chocolate vegan recipe (Sweet Potato Brownies), so I decided to bake another classic sweet snack, such as chocolate muffin, but make it vegan and gluten-free.
I don’t mean to brag but these are the BEST and EASIEST extra-chocolatey muffins in the food game.
We all have those friends that are totally against anything vegan-related, right? Well serve them these muffins and they probably won’t even realize they’re vegan unless you mention it.
This recipe is quite simple: it actually takes more to bake the muffin than to make the batter.
Since these are vegan muffins, make sure you use vegan chocolate and vegan “Nutella” aka chocolate and hazelnut spread.
I used “Choco-Noisettes” by Go Nuts!, a French start-up focused on making organic, transparent, high-quality and tasty products. Contrary to most Nutella-like spreads on the market, this one actually contains more than 15% of hazelnuts, 87% to be exacts and rest is made of chocolate, hence why it tastes so good!
Most vegan recipe call for oil or applesauce to replace the butter, but I decided to go for bananas, because… I didn’t have any applesauce around and wanted to go light on the oil.
If you don’t like bananas, you can replace still them with applesauce. Easy rule of thumb: 1 banana is the equivalent of ½ cup (=125g) of applesauce.
I poured a peanut butter and chocolate frosting over the muffin for extra gourmandise, but I assure you they’re just as good without it, warm, 5 minutes out of the oven.
If you are interested in more vegan desserts, check these recipes out:
- Vegan Banana and Oats Snack Cake (Gluten Free)
- Vegan Sweet Potato and Peanut Butter Brownies
- Almond Financiers with Hibiscus and White Chocolate Sauce
- Gluten-Free Crunchy Peanut Butter Granola
Without further ado, here’s the recipe.
Bon Appetit!
Vegan and Gluten-Free Nutella Muffins
Course: DessertCuisine: Vegan10
muffins5
minutes30
minutesthese Vegan Nutella Muffin are the yummiest and easiest extra-chocolatey muffins out there… and they are gluten-free!
Ingredients
- Muffins
120g Oat flour
60g Brown sugar (adjust to taste)
25g unsweetened Cocoa powder
1 teaspoon Baking powder
1 teaspoon Cinnamon powder
¼ teaspoon Baking soda
1 pinch of salt
200g Oat milk (or Soy milk)
1 ½ medium-sized ripe Banana
90g Vegan chocolate and hazelnut spread
70g Peanut butter
10g Vegetable Oil
1 tablespoon Apple cider vinegar
1 teaspoon Vanilla extract
20g Chocolate chips or flakes
- Frosting
90g Peanut butter
40g Cocoa powder
90g Plant-based milk
60g Maple syrup
Directions
- Muffins
- Preheat oven to 180°C.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add in the sugar.
- In a larger bowl, purée the banana, add in the milk, chocolate spread, oil, vinegar and then the vanilla extract.
- Add dry mixture to wet mixture. Add in chocolate chips.
- Pour the batter into muffin pan.
- Bake for 25-30 minutes, until a toothpick comes out almost clean.
- Remove from oven and allow to cool 5 minutes.
- (optional) Pour the frosting over the muffin.
- Frosting
- In a small pan, bring the milk to boil.
- Gradually stir in the rest of the ingredients. Stir until smooth.
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