Dark Chocolate, Quinoa & Protein Muffins

Dark Chocolate, Quinoa & Protein 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! Recipe from Auntie Yan's Kitchen.



  • 100g Quinoa Powder 
  • 20g Chia seeds powder 
  • 1 scoop Vegan chocolate protein powder 
  • 55g Cocoa powder 
  • 1.5 tsp Baking powder 
  • 1/4 tsp Bicarbonate of soda 
  • 200g Can of cooked Chickpeas (Mashed) 
  • 70g Cocoa butter (Melted)( or other oil )
  • 60g Brown rice syrup or Maple syrup 
  • 320ml Cashew nut milk (or any other dairy-free milk) 
  • 1TSP Vanilla extract 
  • 120g Seed and Bean Extra Dark Chocolate (chopped) 
  • Pinch of salt 

For the Vegan chocolate ganache:

  • 50g Seed and Bean Dark chocolate (chopped) 
  • 40g Dairy-free milk of choice
  • 1Tbsp Brown rice syrup or Maple syrup 


  • Preheat the oven to 180c.
  • 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. 
  • Bake in the oven for 25-30mins. 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.