Dark Chocolate & Quinoa Protein Muffins

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.

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