High protein raspberry breakfast muffins

Raspberry  breakfast muffins

Makes 8

1 tsp baking powder

2 tsp vanilla

1/4 cup extra virgin olive oil

1 cup raspberries

1/3 cup rolled oats

¾ cup high protein plain yoghurt

¾ cup buckwheat flour

1/3 cup coconut

¾ cup almond meal

2 eggs

1 tbsp maple syrup or honey

2 tbsp roughly chopped almonds

Preheat oven to 180’

Prepare a 6 holes muffin tray with patty cases

Place almond meal, flour, baking powder, oats and coconut in a large bowl and stir to combine.

In a separate bowl, whisk yoghurt, eggs, oil, maple syrup and vanilla together. Pour wet mixture into the dry mixture and mix until combined. Don[‘t over mix. Gently stir through raspberries. Spoon the mixture evenly among the 6 greased muffin holes and top with chopped almonds

Place muffins into the oven and bake for 25 minutes, or until slightly browned on top. Serve with extra yoghurt

Close to 18g protein per muffin