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How to make Ulu Hye's

Jumbo Choc-Caramel Muffins

The bigger the better, right? Here we have a jumbo size choc caramel muffin recipe, oh my!

Muffins are the best! We don’t have too many of these in our repertoire, so we are very excited to have this recipe by @diannayota as a part of our collection.

We love these choc caramel muffins because they are utterly delicious, but not full of refined sugars, like a lot of muffin recipes can be. There are so many alternatives to refined sugar these days, that there really is no need to add it in at all!

Dianna uses Natvia in this recipe, but we love using Xylitol. Whilst it doesn’t sound all that natural, it is! It comes from the birch tree, contains zero calories, does not impact blood glucose levels and protects against dental cavities! Xylitol is usually our go-to sweetener, but any will do that you like to bake with.



Dry Ingredients
  • 1.5 cups plain flour
  • 1/2 cup vegan choc caramel protein (Dianna uses Happy Way)
  • 1 tsp baking soda
  • 5 tsp baking powder
  • 1 tsp cinnamon
  • 75g Natvia (or Xylitol)
  • 35g vegan chocolate chips
Wet Ingredients
  • 1 banana (mashed)
  • 1 egg (beaten) or 1 chia egg (1 tbsp chia seeds, 3 tbsp water)
  • 190ml almond milk (made using our Almond Mylk Base) (add a dash more if needed) *Tip: blend your milk the night before so it thickens up overnight
  • 2-3 heaped tbsp of coconut yoghurt
  • 1/2 scoop whey choc caramel protein (Dianna uses Happy Way)



Preheat your oven to 180 degrees Celsius

Line 4-5 ramekins with baking paper (or make normal muffins and use muffin liners - cooking time may vary)

Combine dry ingredients (except chocolate) and; wet ingredients in separate bowls then pour in wet mixture into the dry mixture and mix until just combined

Add chocolate chips and mix again gently

Spoon muffin mixture into the ramekins and cook in the oven for 35 mins or until a skewer comes out clean

Let them cool and make the frosting

Mix coconut yoghurt and protein powder together to form a cream

Spread over cooled muffins and top with flaked almonds

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