Double Choc Protein Muffins

Guilt-free chocolate muffins that you can feel good about eating. This vegan-friendly recipe is oil-free, rich in flavor, and fluffy. They are a much healthier alternative to a cafe style muffin and taste just as delicious! A high fiber, protein-packed snack that the whole family will enjoy, especially the kids.

SERVES: 12 cupcakes

Ingredients

• 1 cup buckwheat flour
• ½ cup cacao powder
• ¼ cup vanilla protein powder (can substitute chocolate protein powder)
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch salt
• 3 ripe mashed bananas
• 2 tbsp rice malt syrup
• ¾ cup almond milk
• Handful dark chocolate chips (or chocolate block roughly chopped)

Method

1. Preheat oven to 360 degrees F.
2. In a large mixing bowl, sift the buckwheat flour, cacao powder, vanilla protein powder, baking powder, baking soda, and salt. Stir all ingredients together
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3. In a separate mixing bowl, mash 3 bananas with a fork, add rice malt syrup, almond milk, and mix till combined
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4. Add the wet ingredients to the dry and thoroughly mix together
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5. Add the chocolate chips and stir through.
6. Line a tray with cupcake holders and add roughly one heaped tbsp per cupcake.
7. Bake in the oven for around 25 minutes or till cooked through
Transfer to a cooling rack, allow to cool, and enjoy!