Breakfast Muffins
Most mornings start with cereal but it can get boring sometimes, especially if you’re running around and doing many things.
This muffin recipe is protein-packed, which keeps me full for longer. The best part is that it’s also gluten-free and made with oat flour, which I made by grounding oats in the blender. So easy. I also chopped 8 blocks of Lindt dark chocolate into it and added 1 tbsp of good maple syrup to the batter for extra sweetness.
Ingredients
2 cups of oat flour
3 ripe bananas mixed with 1 tsp of baking soda
1 tsp cinnamon
Pinch of salt
2 tsp baking powder
2 large eggs
3/4 cup of fat-free yoghurt
2 tbsp whey protein powder
1 tbsp maple syrup/honey
1tsp vanilla essence
Method
Preheat your oven to 180 degrees
Line a muffin tray with paper cups
Mash banana’s and baking soda together
Mix all your dry ingredients in a separate bowl.
To your banana mixture, add maple syrup, vanilla, eggs, and yoghurt. Whisk well.
Add wet ingredients to your dry ingredients and fold until the flour is incorporated well.
Add chocolate and mix well.
Scoop into paper cups and bake for 18 minutes.
Wait for the muffins to cool properly before you dive in.
