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Chocolate Hazelnut Blender Muffins

Servings 12
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Ingredients
  

  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup milk or milk alternative
  • ½ cup chocolate hazelnut spread
  • 1½ cup quick oats
  • ⅓ cup cocoa powder
  • ⅓ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup semi-sweet chocolate chips

Optional

  • ¼ cup chopped hazelnuts

Instructions
 

  • Preheat oven to 350℉
  • In a high powdered blender, add eggs, pumpkin puree, milk, chocolate hazelnut spread, oats, cocoa powder, brown sugar, vanilla extract, baking powder & baking soda.
  • Blend very well. If you do not have a large or strong enough blender or food processor, you can break this up into two batches or just stir together in a big bowl.
  • Stir in chocolate chips. Save a few for the top of the muffins.
  • Grease a 12-tin muffin pan.
  • Pour batter evenly into greased muffin tins. Sprinkle each muffin with a few more chocolate chips - definitely measure this with your heart. If you have some hazelnuts, crush those up and sprinkle those on top, too.
  • Bake for 22-24 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Notes

Nutrition Facts: Serv: 1 muffin | 180 kcal | 7 g fat | 28 g carb | 3 g fiber | 4 g protein
How-to-Use:
Athletes: This makes our 12th Blender Muffin recipe, and I know you all love to include these fast, easy muffins for snacks or as part of a meal. Grab two + Greek yogurt, eggs or a protein shake + fruit to make it a meal. Or, grab one anytime you need a snack. 
Healthy Eating: Make these and store them in the freezer. Grab one and pop it in the microwave for a warm, ooey gooey, deliciously chocolate snack that packs some solid nutrition, too. 
Kids: Kids will love these as snacks or my kids love these as part of their breakfast. Add fruit + a source of protein for a balanced and fun breakfast. We love to drink kefir on the side for protein, calcium, and probiotics. 
Substitutions:
Eggs: You could try flax eggs, if needed. 1 egg equivalent = Mix 1 tbsp ground flaxseed + 2 1/2 tbsp water, let sit for 5 minutes.
Milk: Use any milk you want - cows, almond, oat, you can have whatever you like. 
Chocolate hazelnut spread: I highly recommend you don’t sub this
Quick oats: quick oats will blend & mix in faster but you can use old fashioned oats, just blend more.