Makes: 10-12 muffins
Who wouldn’t say yes to chocolate for breakfast? Give these vegan Dark Chocolate, Quinoa & Protein Muffins a try for that little bit of chocolatey morning fuel!
100g quinoa powder
20g chia seed powder
1 scoop vegan chocolate protein powder
55g cocoa powder
11/2 tsp baking powder
1/4 tsp bicarbonate of soda
200g can of cooked chickpeas (mashed)
70g melted cocoa butter (or other oil )
60g brown rice syrup or maple syrup
320ml cashew nut milk (or any other dairy-free milk)
1 tsp vanilla extract
120g Seed and Bean chocolate (chopped)
Pinch of salt
For the vegan chocolate ganache:
50g Seed and Bean chocolate (chopped)
40g dairy-free milk of choice
1 tbsp brown rice syrup or maple syrup
Preheat the oven to 180°c and line a 10-12 hole muffin tin with paper cupcake cases.
Mix together the quinoa powder, chia seed powder, vegan protein powder, cocoa powder, baking powder, bicarbonate of soda and salt in a bowl.
In a separate bowl mix together the cocoa butter, syrup, milk and vanilla. Pour into the bowl of dry ingredients and mix gently with a spatula. Fold in the chocolate.
Divide the cake mixture between the muffin cases and bake in the oven for 25-30 minutes. Allow to completely cool.
For the chocolate ganache:
Microwave the chocolate and milk in 15 second increments (until completely melted) add the syrup and mix well.
Allow to cool and thicken slightly before drizzling on to the muffins.