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.
Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
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.
Spoon batter into the prepared muffin cups.
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.