if nutella came in muffin form AND added chocolate chips… this would be the result. they’re perfect as a dessert, make-ahead breakfast, or handy snack to calm a sweet tooth.
this recipe is adapted from my pumpkin chocolate chip cookie recipe, which provides the basis for all of my baked goods, basically. the ingredients and ratios work like an ANGEL, so it’s how i experiment with variations. technically you can use any nut butter in this recipe, but for the true nutella-esque vibe, you’ll want to stick with hazelnut butter. since it can be difficult to find without added sugars, you may have to make it yourself, which isn’t too difficult (though i am generally too high-maintenance to do that myself 😂).
Ingredients
(makes 12 muffins)
1 C rolled oats
1 C cassava flour (i get mine here on thrive market)
1.5 C granulated monk fruit sweetener (this is the brand i like) or sweetener of choice
1/4 C cacao
1 t cinnamon
2/3 C pumpkin puree
1/2 C hazelnut butter
1/2 C vegan chocolate chips
Instructions
preheat your oven to 350ºF.
combine all dry ingredients, then add in your pumpkin puree and hazelnut butter. add splashes of water as needed until a thick but spreadable batter forms. finally, fold in your chocolate chips.
fill a muffin tin with individual muffin liners and pour in your batter.
bake for 15 minutes, until lightly browned on top.
remove from oven and let cool for at least an hour before eating. enjoy!