Name: Triple Choc Breaky Muffin
Ingredients: Muffin ingredients:; 1/2 cup oat flour (oats blended); 1/2 teaspoon baking powder; 2 tablespoon plant based protein powder; 2 teaspoon cacao powder; pinch of salt; 1/2 mashed banana; 1/3 cup Cocobella Vanilla Coconut Yoghurt; 4 tablespoons plant milk; 1/2 tablespoon vegan choc chips; Creamy chocolate mousse:; 2 tablespoon Cocobella Plus Protein Vanilla Yoghurt; 50 grams vegan chocolate, melted; pinch of salt

Ingredients

Muffin ingredients:

1/2 cup oat flour (oats blended)

1/2 teaspoon baking powder

2 tablespoon plant based protein powder

2 teaspoon cacao powder

pinch of salt

1/2 mashed banana

1/3 cup Cocobella Vanilla Coconut Yoghurt

4 tablespoons plant milk

1/2 tablespoon vegan choc chips

Creamy chocolate mousse:

2 tablespoon Cocobella Plus Protein Vanilla Yoghurt

50 grams vegan chocolate, melted

pinch of salt

Method

Preheat oven to 180 degrees celsius.
To make muffins mix together all dry ingredients in a small bowl.
Carefully fold in all wet ingredients until combined.
Grease a ramekin/ large patty pan or small oven proof bowl and evenly spread the batter. Top with a few extra choc chips.
Bake on 180 degrees celsius for 25-30 mins. Alternatively, for a quick option, cook in the microwave for approx 3 minutes!
To make the chocolate drizzle mix together all ingredients and generously top your warm muffin. Serve straight away and enjoy every last bite!