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.
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
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.
*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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