Double Choc Protein Muffins

Tamika Datson TAMIKA DATSON

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
.
  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
.
  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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