Breakfast Muffins

Nourishing high protein breakfast muffins.

Enjoy 1 as a snack, or 2-3 for breakfast. Best served warm, lathered in organic butter and natural nut butter.



Ingredients

  • 3/4 cup rolled oats (blended into a flour)

  • 1/2 cup almond meal

  • 1/3 chopped walnuts

  • 1-2 scoop vanilla protein powder

  • 1 tsp baking powder

  • Pinch of salt

  • 2 eggs

  • 1 large soft banana (or 2 small)

  • 2-3 tbsp raja chai or maple syrup

  • 1/3 cup melted coconut oil or organic butter

  • Vanilla extract

Method

  1. Pre-heat fan forced oven to 170 degrees.

  2. Combine all dry ingredients in a large mixing bowl.

  3. Combine all wet ingredients in a separate bowl. Then add to the dry ingredients, and stir until well combined.

  4. Spoon batter mix into a 6x hole silicone muffin tray and bake for 15-18 minutes, or until just cooked. (if using a mini muffin tray, bake for around 8-10 minutes).

  5. Allow to rest for 5mins, but best enjoyed still warm.

  6. Store in fridge or cupboard in an airtight container for 3 days.


Georgie Gorman