Prep time: 15 minutes
Baking time: 25-30 minutes
Macros (without white chocolate drizzle):
1 ½ cup rolled oats
1/2 cup plain flour
2 scoops (60g) True Protein WPI 90 in French Vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
½ tsp salt
3 medium bananas, mashed
60g lite butter, melted
3/4 cup almond milk
1/3 cup coconut sugar
1 tsp vanilla extract
80g white chocolate, melted (optional)
Preheat the oven to 180 degrees Celsius and line a medium sized baking tray with baking paper.
Place the oats, flour, protein powder, cinnamon, nutmeg, baking powder and salt into a bowl and stir until combined.
Into another bowl, add the mashed bananas, butter, almond milk, coconut sugar, eggs and vanilla extract and whisk together.
Add the wet ingredients into the dry and fold until everything is combined.
Pour this mixture into your lined baking tray and bake for 25-30 minutes or until a skewer when inserted comes out clean. Allow to cool to room temperature before drizzling with white chocolate (optional). Place into the fridge for 30 minutes before cutting. These can be kept in the fridge or freezer. Enjoy!