3 c. oats

3/4 c. toasted hazelnuts

1/3 c. sugar

1/2 c. cocoa powder

1/2 t. salt

1 1/2 t. baking soda

2 c. water

1/4 c. agave

1/2 c. hazelnut spread (gluten-free)

1 t. vanilla extract

1/2 c. chocolate chips

Preheat oven to 375º F.

Place oats and hazelnuts in a blender or Quisinart and blend until powdery. Pour into a large bowl and add the cocoa powder, sugar, salt and baking powder.

In the blender or Quisinart, combine the water, agave, vanilla and vegan hazelnut spread. Blend until hazelnut spread is incorporated into the liquids.

Pour wet mixture into dry mixture and stir until well mixed. Stir in chocolate chips.

Fill 12 muffin liners to the brim. Bake for 22-25 minutes or until a toothpick comes out mostly clean. Remove muffins to a cooling rack for at least 10 minutes before enjoying!

Eat Within Your Means: Double Chocolate Hazelnut Blender Muffins

Yield: 22 muffins (182 calories per muffin)