Protein Brownie Bran Muffins

The chocolaty goodness of a brownie crossed with the fluffiness of a muffin. Packed with protein and oat bran. Great for breakfast with coffee or milk.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.

Step: 2

Mix white sugar, quinoa flour, oat bran, almond milk, cocoa powder, walnuts, coconut oil, egg, vanilla extract, baking soda, and kosher salt together in a bowl until batter is smooth. Let batter sit for 10 minutes to allow oat bran to absorb liquids.

Step: 3

Spoon batter into the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before removing.

Per Serving: 226 calories; protein 4.6g; carbohydrates 29.2g; fat 12.4g; cholesterol 23.3mg; sodium 150.4mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.