Chocolate Blueberry Muffins With Quinoa Crumble

Muffins

2 cups rolled oats

1/4 cup Morlife Whey Protein Concentrate Powder

1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1 ripe banana

1 egg

1/4 cup almond milk

1/2 cup Greek yoghurt

1/2 cup coconut oil

1/4 cup honey

1 cup Morlife Dark Chocolate coated Blueberries

Crumble

4 tbsp. coconut oil

1/3 tsp. salt

1 tbsp. coconut flour

3 tbsp. Morlife Certified Organic Quinoa Flakes

1/2 tbsp. cinnamon

1/3 cup almonds

1 tbsp. coconut sugar

1/3 cup Morlife Dark Chocolate coated Blueberries

1. Preheat oven to 180 degrees Celsius.

2. Pulse the crumble ingredients, apart from the chocolate blueberries, in a food processor until crumbly. Add chocolate blueberries and pulse a few more times. Set aside in a bowl.

3. In a food processor, grind the rolled oats into fine flour, place into a large bowl and add the protein powder, baking soda, salt & cinnamon, mix gently.

4. In another bowl, mash the banana completely with a fork. Whisk in the egg. Add coconut oil, milk, yoghurt, honey and mix well until combined.

5. Combine the wet and dry mixtures together and stir in the chocolate blueberries, folding in until evenly dispersed.

6. Spray a nonstick muffin tray with cooking spray. Spoon the mixture evenly into the cups, filling 3Ž4 of the cups. Top the muffins evenly with crumble mixture.