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


  • 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)


  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
  3. In a separate mixing bowl, mash 3 bananas with a fork, add rice malt syrup, almond milk, and mix till combined
  4. Add the wet ingredients to the dry and thoroughly mix together
  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!

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