Strawberry Muffins

Serves: 10 Prep: 10 mins Cook: 20-25 mins

Ingredients

• 1 cup oat flour

• 1 cup plain self raising flour

• ¼ cup vanilla protein powder (I used Tropeaka)

• 1/4 cup ground flax meal

• 1/3 cup coconut sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 mashed medium banana

• 4 tablespoons coconut oil, melted

• 1 cup almond milk

• 1 teaspoon vanilla extract

• 1 1/2 cup frozen berries chopped into pieces (I used strawberries)

Method

1. Preheat oven to 190 C. Prepare a muffin tray with patty pans.

2. Create oat flour by blending oats, then mix all dry ingredients together in a bowl.

3. Mash banana in a separate bowl, then add the wet ingredients (leave out strawberries).

4. Add the wet ingredients to the dry and stir together.

5. If you have frozen strawberries, place them in a bowl and microwave for 30 seconds to soften slightly. On a chopping board roughly chop them, then stir through the mixture.

6. Spoon the mixture into the patty pans and pop in the oven for 20-25 minutes or until golden and a knife comes out mostly clean.

7. Eat warm or allow to cool for an hour, then store in an air tight container in the fridge for up to 4 days and/ or freeze.