INGREDIENTS

  • 2 cups Oat Flour
  • ½ cup Coconut Sugar
  • 1 tbsp Baking Powder
  • 1 tbsp Cinnamon
  • 1 cup Milk
  • 1 Egg
  • 1 tsp Vanilla
  • 5 tbsp Almond Butter
  • 1 cup Apple Sauce
  • 2 scoops VPA Vanilla WPI

Frosting-

  • 1 ½ scoops VPA Vanilla WPI
  • 1 ½ tbsp Stevia
  • 1 ½ tbsp Cashew Butter
  • ½ tsp Cinnamon
  • Milk to combine

METHOD

  1. Preheat the oven to 180.
  2. In a food processor, blend oats into a fine flour.
  3. Add remaining ingredients to the food processor and blend until combined.
  4. Transfer muffin mixture to 10-12 hole tray. (lined and greased)
  5. Bake for 20-30 min or until just cooked through.
  6. To make the frosting combine all frosting ingredients. Add the milk slowly until desired consistency.
  7. Frost the cooled muffins and refrigerate.

 

Are you strapped for time in the mornings or simply love to sleep in before rushing out the door and skipping breakfast? Make these Healthy Breakfast Muffins ahead of time and you’ll never what to skip breakfast again.  Or if you are like me and enjoy training fasted in the morning, these are great breakfast on the go between gym and work. You can now pick up your morning coffee without “accidentally” ordering a banana bread or croissant, which is always is far too easy to do.

MACROS (Per serve)

Cal: 241

Protein: 17.4

Fat: 7.9

Carbs: 23.2