Chocolate and Hazelnut Protein Muffins with Crispy Buckwheat Topping

serves 12

45 minutes prep time

By Vega®, 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. 


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


2 Tbsp buckwheat groats
30g of roughly chopped hazelnuts


  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.