prep 25 mins
Cook 25 mins
Ingredients:
200ml almond milk200g gluten free oats
1 egg (or 1/4 cup of mashed banana or 1 tablespoon flax seed mixed with 2-3 tablespoons of water)
120g coconut oil
240g almond meal
100g grated carrots
1 scoop that protein I Heart Pumpkin and Chia Seed Super Protein
1 ripe banana
6 dates, chopped
1 teaspoon baking soda
½ teaspoon salt
1teaspoon cinnamon
Method:
Preheat oven to 220 °C. Grease 12 muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats and soak for 15 minutes.
In a separate bowl, beat together egg and oil and stir in oatmeal and that protein I Heart Pumpkin and Chia Seed Super Protein.
In a third bowl, sift together almond, cinnamon, dates, baking soda and salt .
Stir last mixture into wet ingredients until just combined.
Spoon batter into prepared muffin cases until cups are 2⁄3 full.
Bake in preheated oven for 15-25 minutes or until a tooth-pick inserted in centre of muffin comes out clean.
Serve with whipped coconut cream.