Chocolate & Hazelnut Protein Muffins With Crispy Buckwheat Topping |
These mini muffins are the perfect dish to whip up and store away so you always have a deliciously healthy snack to hand. Top with buckwheat and roughly chopped hazelnuts for a little extra crunch.
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Total Time: 45 Minutes
Makes 12


  • 12 muffin cases
  • 1 and ½ cups of gluten-free flour
  • 1 and ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ cup ground hazelnuts
  • 1 scoop (37g) Chocolate Vega® Clean* Protein
  • 1 tbsp cinnamon
  • 2 mashed bananas
  • 1 and ½ cups plant-based alternative to yogurt
  • ½ cup of plant-based drink (e.g. almond unsweetened)
  • 1 tsp vanilla bean paste
  • 1 tbsp cocoa powder
  • 4 tbsp apple sauce
  • 100ml melted coconut oil
  • 60ml maple syrup
  • 2 tbsp buckwheat groats
  • 30g of roughly chopped hazelnuts


  1. Preheat the oven to 180 Celsius. Line a 12-hole muffin tin with 12 muffin cases.
  2. In a large bowl, mix together flour, baking powder, bicarbonate of soda, ground hazelnuts, cinnamon, Chocolate Vega® Clean* Protein and cocoa powder.
  3. In a jug, blend together the mashed banana, plant-based alternative to yogurt, coconut oil, maple syrup, apple sauce, plant-based drink and vanilla bean paste.
  4. With a wooden spoon, fold the wet ingredients into the dry in as few movements as possible.
  5. Spoon the mixture into the cases, sprinkle the top of each muffin with a little of the buckwheat and chopped hazelnuts.
  6. Bake in the oven for 25-35 minutes or until cooked through and risen.

*At® Vega, clean means: non-GMO; gluten-free; non-dairy ingredients; suitable for vegetarians and vegans.

Recipe and image courtesy of Vega.

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