Rainy days are best when you don’t have to rush anywhere. I couldn’t think of a better way to start my Saturday than by doing some experiments in the kitchen. It took me ~ 40 mins to make these delicious bites of happiness and ingredients I used are super easy to find and student budget friendly. I was going to use this recipe to make brownies, but couldn’t find required baking tray anywhere in the house, oops.

Long story short, I was looking at vegan brownie recipes yesterday, but all of them had ingredients I didn’t like/couldn’t bother to go and buy and to be honest everytime I cook according to the recipe I do everything differently anyway.

A bit of paper, few minutes of quiet thinking and this recipe was born. I wasn’t expecting much, but they turned out to be delicious, yay!

For ~ 20 pieces you’ll need:

  • 250g plain flour
  • 250g brown sugar
  • 250ml hazelnut milk (I was going to use Oat milk ( it’s my favorite) but my local Tesco didn’t have any left, so I thought why not try something completely different)
  • 4 tsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 tsp vegetable oil*
  • blueberries to your liking
  • I also added cinnamon to my liking, because well… I put cinnamon everywhere.

1. Stir together flour, sugar, cocoa, baking powder, salt, and cinnamon.

2. Mix hazelnut milk with oil and then add it to your dry ingredients bowl. Fun fact: it does make a difference if you mix wet ingredients separately.

3. Mix everything up. You can try the mixture and add extra stuff if you want certain flavors.

4. Pre-heat oven to 180 degrees of Celcius.

5. You can either add paper cases to the cupcakes baking tray and half-fill them with your mix or find a suitable baking tray and fill it up as if you were making brownies.

6. Top it up with blueberries. I used 3 for each mini muffin.

7. Bake for 25-30 min in the oven. Use a fork to check when they’re done – stick it in and if it’s dry when you pull it out it means the muffins are ready.

Enjoy and let me know what you think. ❤

Gabriele Marija

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*I bet it still tastes great without the oil, but I like the texture better when you put a little bit. You can probably use any oil, I used vegetable purely because it was the only one in the house.

Dear Gabriele Marija,

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