Vegan Chocolate, Hazelnut & Matcha Muffins

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5 from 5 votes

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time25

Total Time35

Ingredients

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

Instructions

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.

Notes

* 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.