Whole-wheat chocolate and hazelnut muffins: you've got everything you need in your pantry
Make these whole-wheat chocolate and hazelnut muffins at home in no time. They're light and delicious, perfect for the whole family. Discover the recipe.
These whole-wheat chocolate and hazelnut muffins are made without eggs or butter. In fact, you'll probably have everything you need in your pantry, so you can make them whenever you want. They're delicious for breakfast or as a snack; they're so soft and fluffy, they'll be gone in a flash.
It only takes 5 minutes to prepare, 20 minutes to cook, and you'll have a mouth-watering dessert. So, how about you get to work and surprise your family? They'll definitely thank you.
Whole-wheat chocolate and hazelnut muffins: ready to find out what you need?
To make these whole-wheat chocolate and hazelnut muffins, you don't need eggs; you just need water, whole-wheat flour, oil, baking powder, vanilla, hazelnuts, and chocolate chips. If you prefer, you can replace the vanilla with grated lemon zest.
You can store whole wheat chocolate and hazelnut muffins in an airtight container for a couple of days or under a glass bell jar.
150 g of brown sugar
230 g of wholemeal flour
250 ml of water
50 g of seed oil
60 g of chocolate chips
40 g of shelled hazelnuts
half a sachet of baking powder
Wholemeal chocolate and hazelnut muffins recipe
To prepare these muffins, we start by placing the brown sugar and wholemeal flour in a bowl and mixing with a spoon.
Combine the water and seed oil and mix the ingredients with an electric mixer. Then add the yeast, chocolate chips, and shelled walnuts and mix until the dough is smooth.
Transfer the resulting batter to muffin cups and bake in a preheated oven at 180°C (350°F) for 20 minutes. Once cooked, turn off the oven and place the muffins on a wire rack to cool completely. Enjoy!
Enjoy your break or breakfast!
