Makes: 8 muffins
Nutrition: per portion 228 Kcal; Fat: 12,14 gr; saturated fats: 4,34 gr; monounsaturated fats: 5,62 gr; polyunsaturated fats: 1,23 gr; carbohydrates: 18,64 gr; Sugars: 7,62 gr; Fiber: 4,33 gr; Protein: 8,92 gr; Copper: 28% RDA; Vit. C: 44% of RDA.

Preparation & Cooking time: 60 mins


  • 2 organic eggs
  • 2 tsp coconut oil
  • 1 cup almond drink
  • 1 tsp organic cider vinegar
  • 1 cup rolled oats
  • ½ cup organic hazelnut flour (i used this high protein hazelnut flour from Diese, but unfortunatly they have discontinued this product; you can find milled hazelnuts and use it as well)
  • 3 tsp pea protein powder
  • 1 tsp organic maca
  • 1 handful of dried apricots (need to chop in small pieces)
  • 5 squares of 70% dark chocolate (need to break them into small chunks)
  • ½ teaspoon of baking powder


1 Heat the oven to 180º C/356ºF.

2 Melt the coconut oil and add the whisked eggs, almond drink and cider vinegar. Mix well.

3 In a food processor, add the oats, apricots, hazelnut flour, pea protein, maca and baking powder. Just pulse a few times to blend.

4 Mix both until you get a smooth dough.

5 Pour onto a muffin tin, molding with your fingers.

6 Place the chocolate chunks in the muffins.

7 Cook it for 30 to 40 minutes.


Did you make this recipe? Share with me!

 Publish on your instagram and mention @semente_naturalmente

Add Your Comment

Semente is a multidimensional project that brings together Natural Therapies, Nutrition and Health Coaching, the FoodLab kitchen and studio and other things that are currently germinating. The aim of this project is to share the tools for a healthier, more complete and balanced life.

+351 968 138 712     Porto

Semente Health Coaching © 2021. All rights reserved. Design by Susana Reis. Privacy Policy. Terms and Conditions.

  • No products in the cart.