Berries & Cream Breakfast Muffins
½ cup coconut flour
½ cup almond meal
1 cup rolled oats
1 teaspoon baking powder
30g hemp seeds
3 large eggs
2 tablespoons honey (optional)
1 small tub Chobani raspberry yoghurt
¼ cup milk
½ cup apple purée
1 cup frozen mixed berries
6 teaspoons Philadelphia ‘protein’ extra light cream cheese.
Combine flours, oats, baking powder and hemp seeds. In a seperate bowl whisk eggs, honey, yoghurt milk and apple purée together. Combine wet and dry ingredients together and stir through berries. Divide mixture between 12 paper lined muffin wells. Top each muffin with half a teaspoon of cream cheese and a berry. Bake at 180°C for 20mins or until cooked through and golden.
Nutrition information (per cup): kilojoules 585, calories 140, protein 7g, fat 6.5g, carbohydrate 12.5g.
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