Vegan Almond – Hazelnut Muffins

Let’s gently embark on this autumn 2020 season with a delicious treat: some Vegan Almond & Hazelnut Muffins.

I’m not vegan but I like to try new combinations (and surprise my friends and family with new flavours). That’s why the discovery of a recipe on the famous vegan blog Antigone 21 quickly inspired me to make these muffins. My idea? To highlight two seasonal nuts in September: almonds and hazelnuts.

To make these Vegan Almond – Hazelnut Muffins, you need a few essential ingredients from the vegan cuisine (I personally generally have them already in the kitchen 🙈): almond powder, almond butter, cider vinegar & hazelnuts.

I deeply recommend you to discover these muffins for a gourmet and seasonal autumn breakfast. Try and serve these with some yoghurt and fruits for instance!

Enjoy,
Caroline

PS: To discover some more breakfast recipes click here

Vegan Almond - Hazelnut Muffins

Caroline Let’s gently embark on this autumn 2020 season with a delicious treat: some Vegan Almond & Hazelnut Muffins. I’m not vegan but… Breakfast & Brunch muffin, vegan, hazelnut, almond European Print

Parts • Serves: 4 muffins Preparation: 10 Cuisson • Cooking Time: 17 17

Energy 200 Repos • Resting time 20 grams fat

Ingredients

For 4 muffins

Flour: 3/4 cup - I use semi-complete flour
Almond powder: 1/3 cup
Yeast: 4 gr
Almond purée: 30 gr
Sweetener: 40 gr (maple syrup, agave, or honey)
Vegetable milk: 1/3 cup
Cider vinegar: 3 gr.
Vanilla: a little
1 nice pinch of salt
Hazelnuts: about 1/3 cup

Instructions

∞ Preheat the oven to 200°C.
∞ Mix the flour, almond powder, baking powder and salt.
∞ In a bowl, mix the almond puree, vanilla. sweetener, and vegetable milk while stirring. Add the cider vinegar.
∞ Add the liquid mixture to the solid preparation.
∞ Let it rest for 5 minutes.
∞ Increase the oven temperature to 180°C. Bake the muffins for 15 to 20 minutes (watch for the end of baking).