Giant Triple Chocolate Muffins

I've always wondered how bakeries were doing their huge muffins. I tried for a long time to reproduce similar homemade versions, but without success...

I think I found the secret ingredient... The Vegan Pro! Besides adding a touch of chocolate to the recipe, it also adds a very interesting protein amount.

This recipe can easily be a part of your Sunday meal prep and become your favorite snack!

Ingredients (6 muffins)

1 tbsp Organic Ground Flaxseeds
2 ½ tbsp Water
1 scoop Vegan Pro – Chocolate
1/3 cup Pure Organic Cacao
1/2 cup Oats
1 tbsp Baking powder
1 tsp Baking soda
Pinch of salt
1 Banana (1/2 cup), mashed
1/2 cup Plant-based milk
1/4 cup Canola oil
1/4 cup Maple syrup
1 tsp Vanilla extract
1 cup Unbleached all-purpose flour
1/4 cup Dark chocolate chips

Method

1. Preheat the oven to 350 °F. Line a standard muffin tin with paper cupcake wrappers.

2. In a small bowl, combine the ground flaxseeds and water. Let stand 5 minutes.

3. Meanwhile, with a whisk, combine the flour, Vegan Pro, cacao, oats, baking powder, baking soda and salt. Reserve.

4. In a large bowl, combine the flax preparation, mashed banana, plant-based milk, canola oil, maple syrup and vanilla extract.

5. Incorporate the dry ingredients into the liquid mixture, stirring with a spatula.

6. Divide the preparation among the 6 moulds. Bake 30 to 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.

By Katia Bricka
Writer at RAW Nutritional