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 180 degrees
In a large mixing bowl, sift the buckwheat flour, cacao powder, vanilla protein powder, baking powder, baking soda and salt. Stir all ingredients together
.
  2. In a separate mixing bowl, mash 3 bananas with a fork, add rice malt syrup, almond milk and mix till combined

  3. Add the wet ingredients to the dry and thoroughly mix together
.
  4. Add the chocolate chips and stir through.
  5. 
Line a tray with cupcake holders and add roughly one heaped tbsp per cupcake.
  6. Bake in the oven for around 25 minutes or till cooked through
Transfer to a cooling rack, allow to cool, and enjoy!