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Vegan hazelnut muffins Auto translated

Name: Vegan hazelnut muffins
Prep time: 15 min
Cook time: 30 min
Yield: 13
Ingredients: 110 g Erythritol; 20 g Flaxseed coarsely ground; 100 g Zucchini; 200 g Spelt flour; 35 ml Water; 1 Prise Salt; 225 ml Plant drink; 20 g Baking cocoa; 10 g Hazelnuts; 2 Tsp. Baking powder

Easy 22 January 2021

Preparation time

15 min

Cooking time

30 min

It's muffin time! Try these delicious vegan hazelnut muffins with zucchini.

Ingredients for

110 g	Erythritol
20 g	Flaxseed coarsely ground
100 g	Zucchini
200 g	Spelt flour
35 ml	Water
1 Prise	Salt
225 ml	Plant drink
20 g	Baking cocoa
10 g	Hazelnuts
2 Tsp.	Baking powder

Step 1/5
Preheat the oven to 180 degrees convection.
Step 2/5
Soak the flax seeds in water for 10 minutes.
Step 3/5
Then grate the zucchini and mix all the ingredients except the hazelnuts.
Step 4/5
Pour the batter into silicone molds and top with the chopped hazelnuts.
Step 5/5
Bake in the oven for 30 minutes.