Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
300g Mornflake oats (we love Superfast Oats as it gives the cups a more ‘cakey’ texture)
3 medium ripe bananas
75g natural, smooth nut butter
250ml cashew milk (coconut or almond also work)
2 tbsp chia seeds + 6 tbsp water (to make “chia egg” – alternatively, 2 large eggs can be used)
6 tbsp Sukrin gold sweetener (or alternative sweetener of choice)
½ tsp vanilla extract
1 scoop (25g) chocolate plant-based protein powder (we used Bulk Powders)
2 tbsp cocoa powder
1 tbsp baking powder
pinch of salt, to taste
Preheat oven to 180C. Spray muffin tin with cooking spray.
In a small bowl, stir together chia seeds and water to make “chia eggs.” Set aside.
Place the bananas in a large bowl and mash with a fork. Add the cashew milk, peanut butter, sweetener of choice, and vanilla extract and stir until well mixed. Then stir in the chia eggs.
Add protein powder, oats, cocoa powder, baking powder and salt. Stir until combined.
Spoon mixture evenly into muffin tin. You can fill the tins to the top. You may have some leftover batter. Bake for 25 minutes.
Remove from oven and leave to. Once completely cool, store in an air-tight container in the refrigerator.