Prep time: 15 minutes
Baking time: 40 minutes
1/2 cup of gluten-free flour
1.5 cups of oats
1 scoop of True WPC80 in French Vanilla
1 tsp baking powder
1/4 cup coconut sugar
1/2 cup coconut shredded
1/2 cup Greek yoghurt
1 mashed banana
1/4 cup olive oil
1 tsp vanilla
1/2 diced mango
1/2 cup blueberries
1/4 cup raspberries
Preheat oven to 180 degrees Celsius
Add dry ingredients to a bowl and combine.
In a separate bowl combine all the wet ingredients except for the fruits and combine.
Add the dry bowl in 3 batches to the wet, stirring as minimally as possible. Add the fruit and gently fold into the mixture being careful not to over mix.
Put into a greased/non-stick muffin tray & bake for 40 minutes.
Allow to cool on a cooling rack before consumption.