Hazelnut Muffins with Lemon Frosting (vegan)

Snacks & Sweet Things

These hazelnut muffins with lemon frosting not only taste incredibly delicious and the perfect little cake snack. Nutty, sweet and a little fruity, they pimp up your coffee break and are also very popular among non-vegans, I promise!

Duration 30+25 minutes

Ingredients for 10 muffins

Moist ingredients:

60g plant oil (here: sunflower oil)
200g plant drink (here: oat drink)
1 teaspoon vanilla extract
1 shot of rum³

Dry ingredients:

75g (ground) hazelnuts
75g buckwheat (flour)
100g wholemeal flour (here: whole wheat flour)
75g coconut blossom sugar²
1 teaspoon cinnamon
1 pinch of salt
2 teaspoons baking powder

Frosting:

juice of half a lemon
70g agave syrup
300g vegan cream cheese
50g refrigerated vegan butter
Topping: chopped hazelnuts

Preparation

Muffins:

preheat oven to 180°C circulating air
mix the moist ingredients in a bowl
mix the dry ingredients in another bowl
add the dry ingredients to the moist ingredients and stir until smooth
place in muffin cups and bake for 20-30 minutes on the middle shelf

Frosting:

while the muffins are baking, prepare the frosting
using a mixer, blend all the ingredients into a smooth mixture
place in a plastic bag (cut off the tip) or a piping bag and spread the muffins in a circle or with the help of a teaspoon
top with chopped hazelnuts

Remarks

¹ Instead of buckwheat flour, you can also use normal wholemeal flour or grind your own buckwheat flour from buckwheat (see the blog post above for more information).
² You can also use normal household sugar. However, coconut blossom sugar is healthier.
³ The rum is optional. However, it gives the muffins an additional aroma.

Nutritional values for 1 muffin without frosting | 1 muffin with frosting

Calories

209 kcal | 338 kcal

Fat

11,6g | 22,5g

Carbs

21,1g | 26,9g

Protein

4,3g | 5,7g