Serves 10
Prep time: 15 minutes
Baking time: 40 minutes
Ingredients
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 egg
1 tsp vanilla
1/2 diced mango
1/2 cup blueberries
1/4 cup raspberries
Method
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Preheat oven to 180 degrees Celsius
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Add dry ingredients to a bowl and combine.
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In a separate bowl combine all the wet ingredients except for the fruits and combine.
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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.
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Put into a greased/non-stick muffin tray & bake for 40 minutes.
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Allow to cool on a cooling rack before consumption.
