Chocolate and Hazelnut Protein Muffins with Crispy Buckwheat Topping

serves 12

45 minutes prep time

By Vega® on February 02, 2017, categorized in Snacks

Chocolate and 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 delicious snack to hand. Top with buckwheat and roughly chopped hazelnuts for a little extra crunch. 

Ingredients

12 muffin cases
180 g gluten-free flour
1 ½ sp baking powder
½ tsp bicarbonate of soda
50 g ground hazelnuts
1 scoop (37g) Chocolate Vega® Clean* Protein
1 Tbsp cinnamon
1 Tbsp cocoa powder
2 mashed bananas
375 mL plant-based alternative to yoghurt
250 mL unsweetened almond drink
1 tsp vanilla bean paste
4 Tbsp apple sauce
100 mL melted coconut oil
60 mL maple syrup
 

Topping:

2 Tbsp buckwheat groats
30g of roughly chopped hazelnuts

Preparation

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 muffin cases
  3. In a large bowl, mix together flour, baking powder, bicarbonate of soda, ground hazelnuts, cinnamon, Chocolate Vega® Clean* Protein and cocoa powder
  4. In a jug, blend together the mashed banana, plant-based alternative to yoghurt, coconut oil, maple syrup, apple sauce, almond drink and vanilla bean paste
  5. With a wooden spoon, fold the wet ingredients into the dry in as few movements as possible
  6. Spoon the mixture into the cases, sprinkle the top of each muffin with a little of the buckwheat and chopped hazelnuts
  7. Bake in the oven for 25-35 minutes or until cooked through and risen

*At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.