Mix flax seeds and water, set aside for 10 minutes; a soft gel will form.

Pour the beans into a mixer along with soy milk, vanilla extract and flax seed gel. Blend until you have a smooth mixture.

Add into the mixer also the cocoa, brown sugar, baking powder and a pinch of salt. Blend again to incorporate evenly.

Preheat the oven to 350°F. Divide the muffin batter into 6 muffin tins, lined with parchment paper. Top the muffins with chopped hazelnuts and sliced almonds.

Bake for 30 to 35 minutes; check with the toothpick test, it will have to come out slightly damp but clean.

Let the muffins cool on a wire rack before serving.