Vegan Chocolate, Hazelnut & Matcha Muffins
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5 from 1 vote

Vegan Chocolate, Hazelnut & Matcha Muffins

Vegan Chocolate, Hazelnut & Matcha Muffins
Servings: 6
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


Dry ingredients

  • 100 g (3.5oz) plain flour*
  • 100 g (3.5oz) spelt flour*
  • 30 g (1oz) sugar - I used Tate & Lyle Light at Heart*
  • 1 heaped tsp baking powder
  • 1 heaped tsp matcha
  • 2 tbs Liquid Chocolate  - or finely grated plain chocolate.
  • Pinch salt

Wet Ingredients

  • 60 oz (2oz) hazelnut oil
  • 180 g (3/4 cup) milk - use soy milk if vegan


  • Whisk the oil and milk with a fork and set aside. Mix the dry ingredients.  
  • Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).  
  • Dollop the mixture into your usual muffin pan, sprinkle each muffin with a some chocolate flakes.
  • Bake at GM5/190C/375F for 20 – 25 mins until risen.


* If using regular sugar then add 60g / 2oz of sugar and 90g / 3oz of each of the flours.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 6servings | Calories: 275kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 153mg | Fiber: 3g | Sugar: 8g | Vitamin A: 95IU | Calcium: 75mg | Iron: 2mg
Course: Baked Goods, Baking
Cuisine: Baked Goods, Cakes & Bakes
Keyword: Hazelnut & Matcha Muffins, muffins