
Servings |
Muffins
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Ingredients
Dry Ingredients
- 350 g Blended Oats (Or flour)
- 150 g Organic Unrefined Cane Sugar
- 30 g Brown Rice cereal (Optional)
- 2 Tsp Baking Powder
- 100 g Cranberries
Wet Ingredients
- 2 Cup Soya Milk
- 2 Apple (Chopped)
- 4 Banana (Mashed)
- 2 Eggs
- 2 Egg Whites
Ingredients
Dry Ingredients
Wet Ingredients
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Instructions
- In a small bowl, whisk the egg white till becomes fluffy
- Set your oven to 180C
- Mix Dry ingredients (except cranberries) together in a large mixing bowl
- In another bowl, mix the wet ingredients, adding the fluffed egg whites into the mix - till smooth consistency attained
- Gradually add in the dry mixture to the wet mixture and whisk/fold in till fully integrated and a semi-thick and smooth dough is attained. (Tip: You don't want it to be too fluid, so add the milk in gradually)
- Fold in the cranberries into the dough mixture - ensure there's still chunks of apple left (You'll love it when you bite into the muffin later and there's the apple crunch)
- Line your muffin tins with grease proof paper and evenly distribute the mixture
- Bake for 20 - 25mins. Remove from oven and allow to sit for 5 minutes before servings.
Recipe Notes
Nutritional Info
Per Muffin:
Cal: 137 | Carb: 26.4g | Pro: 3.2g | Fat: 2g
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