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Triple Choc Breaky Muffin


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


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

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