Chocolate & Hazelnut Protein Muffins With Crispy Buckwheat Topping

Preheat the oven to 180 Celsius. Line a 12-hole muffin tin with 12 muffin cases.

In a large bowl, mix together flour, baking powder, bicarbonate of soda, ground hazelnuts, cinnamon, Chocolate Vega® Clean* Protein and cocoa powder.

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.

With a wooden spoon, fold the wet ingredients into the dry in as few movements as possible.

Spoon the mixture into the cases, sprinkle the top of each muffin with a little of the buckwheat and chopped hazelnuts.

Bake in the oven for 25-35 minutes or until cooked through and risen.