INGREDIENTS
Wet –
1 over ripe banana
375ml/1 & 1/2 cup Non Dairy Milk
115g/1/2 cup Vegan Margarine, melted
2 tbs Chia Seeds
Zest of 1 Lemon
Dry –
1 cup/120g Self Raising Flour
1 cup/100g Ground Outs
1 tsp Baking Powder
100g/1 cup Ground Almonds
100g/1 cup Coconut Sugar
4 scoops Nuzest Natural Protein Powder
1 cup Blueberries
Topping
4 tbs Whole Oats
1 tbs Coconut Sugar
METHOD
Pre heat your oven to 180 degrees C & line a muffin tray with muffin cases.
Mash the banana in a mixing bowl, then add the rest of the wet ingredients & mix well.
Sieve in the flour, then fold in the oats, baking powder, almonds, coconut sugar & protein powder.
Lightly mix in the blueberries reserving a few for topping the muffins.
Spoon 2-3 large spoonfuls of the muffin mix into each muffin case, then sprinkle over some whole oats, a little coconut sugar & a couple of blueberries.
Bake the muffins in your oven for 30-35 minutes.
Allow the muffins to cool for 20 minutes before eating. The muffins will last up to 4 days in your refrigerator.
by @Avant-Garde Vegan