Mornflake Muffins

The essentials

Ingredients
100g Mornflake stone ground oats
10g Mornflake gluten free porridge oats
2 eggs
10g coconut flour
1tsp baking powder
70g chopped dates
45g raisins
15g almond butter
2 small bananas
75g whey protein
Serves 11
Method

Preheat oven to 175°C. Combine all dry ingredients in a large bowl.

Separately, mix eggs and banana in mixer/mix together until smooth.
Line a muffin tray with cases and fill each case with 1-2 tablespoons of the mixture.

Sprinkle a few of the whole oats onto the top of each muffin once you’ve separated the mixture out.

Put in the oven for approximately 12-14 minutes, or until you can put a knife in a muffin and it comes out clean.

 

A little bit extra

This recipe is so easy to make, we even do it before work in the morning sometimes. Freshly baked muffins in less than 20 minutes – yes please!

Oats are a great source of slow release carbohydrates. Therefore, these little muffins are a fab snack to pick you up throughout the day or even as a great pre-workout snack.

 

One of our Mornflake Muffins will give you the following goodness:

Carbs: 19.7g

Protein: 5.7g

Fats: 2.9g

Sugars: 12.1g

Calories: 131