There’s nothing worse than skipping breakfast but if you’re not keen on a smoothie or have anything to grab and go it can feel like the only option. Not anymore! These Blueberry Oatmeal Protein Muffins are as satisfying as they are tasty and beautiful!

There’s something else too… they’re vegan and gluten-free!

Ingredients

1 scoop Pea Protein Classic Vanilla

125g gluten free oatmeal /oat flour

35g coconut flour

90g buckwheat flour/oat flour

1 ripe banana

125g fresh or frozen blueberries

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp xanthan gum, optional*

1 tsp cinnamon

3tbsp date syrup/maple syrup

pinch of salt

1 tbsp juice of lemon

20g Nutristrength coconut oil, melted

200-250ml coconut/almond milk

Method

1. Preheat oven to 180°C.


2. In a bowl, mash banana using a fork. Add coconut milk, coconut oil, date syrup, lemon and mix together until well combined.


3. In another bowl, add coconut flour, buckwheat flour, oatmeal, baking soda, salt, baking powder, Pea Protein, xanthan gum, cinnamon and mix together.


4. Pour wet ingredients into dry, fold in blueberries and mix together gently until well combined.


5. Spoon the batter into the muffin tin, filling to the top.


6. Bake for 25-30 minutes or until the muffins golden brown. Enjoy!

*It helps to improve the crumbs structure and reduce crumbling in bakes. We’d love to see what you think of this recipe! Share photos of your creations with us on Twitter, Facebook and Instagram with #ExploreSomethingNew.