As you all probably know by now I love chocolate! So when I got the urge the other day I raided my press but guess what, I was out of chocolate…..ggggrrrrrr….. so I made up a batch of these muffins instead and topped them with my choconut spread recipe here. Fresh out of the oven, still warm and a dollop of the choconut spread, simply divine! You could also just heat one up in the microwave and add a dollop of Greek youghurt with some berries too for a yummy dessert. They make a great on the go quick snack, pre or post training or even have them for breakfast.
300 g Oat Bran
125 g Chocolate Whey Protein Powder (optional)
2 Ripe Bananas (mashed)
500 g Natural Yogurt
30 g Linwoods Milled Flaxseed Cocoa & Berries
30 g Cacao Powder
1 tbsp Bicarbonate of Soda/Bread Soda
Pre heat oven to 160 c
In a large bowl mix the oat bran, protein powder, cacao powder, milled flaxseed and the bicarbonate of soda.
Add in the yogurt and mashed banana and give it a good mix.
Divide the mixture equally into 15 muffin cases and bake in the oven for 10 – 12 mins.
For the topping I just used some of my choconut spread Recipe here and some chopped hazelnuts.
Store in an airtight container in the fridge for up to 3 days, also suitable for freezing.
Each muffin without the choconut spread is equal to 151 calories, Carbs 16.5 g, Fat 2.3 g, Protein 14 g. If using the spread add the extra macros , so roughly 1 tbsp of the spread should top 3 muffins which will add an extra 13 calories and an extra 1 g of fat to the macros.
Enjoy with a cuppa!
Much love, Jen xxx