Ingredients
1 1/3 cup Rolled oats
1 cup Wholemeal flour
1 scoop Vanilla whey protein
1 tsp Baking powder
1/2 tsp Baking soda
2 Eggs
1/4 cup Extra virgin olive oil
1/2 cup Clover honey
1 Tbsp Lemon juice
1/2 cup High protein almond milk
1/2 cup High protein greek yoghurt (natural)
1 1/2 tsp Lemon zest
1 1/4 cup Frozen raspberries
Methods
Instructions
Preheat the oven to 180ºC. Line the muffin tins with muffin cases.
Blend the oats in a blender to make oat flour. Whisk with all the dry ingredients.
In a separate bowl, beat together the eggs, honey and oil. Then add in the lemon juice, almond milk, lemon zest and yoghurt. Mix well.
Pour the wet ingredients into the dry ingredients mixture and gently fold until just combined.
Add the raspberries. Mix gently until just combined.
Divide the batter evenly into the muffin tins.
Bake for 15-20 minutes or until a skewer inserted comes out clean.
Cool on a wire rack before serving. Enjoy!
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