Serves: 10 Prep: 10 mins Cook: 20-25 mins
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)
Preheat oven to 190 C. Prepare a muffin tray with patty pans.
Create oat flour by blending oats, then mix all dry ingredients together in a bowl.
Mash banana in a separate bowl, then add the wet ingredients (leave out strawberries).
Add the wet ingredients to the dry and stir together.
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.
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.
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.