Makes 12

Ingredients

1 scoop True Protein WPI Strawberries & Cream flavour

1 large banana, mashed

1 large egg, whisked

1/2 cup almond milk

1/2 cup shredded coconut

1 cup ivory teff flour

1 cup self-raising gluten-free flour

2 tbsp greek yoghurt

2 tbsp maple syrup

2 tbsp coconut flakes

Method

1.   Pre-heat your oven to 175°C on fan bake and line a 12-hole muffin tin with baking paper (cut squares and crumple them around the base of a glass to make them sit in there well).

2.   In a large bowl, add in all of your ingredients apart from the coconut flakes and mix together to form a thick batter.

3.   Evenly pour the batter into the lined muffin tin, top with coconut flakes and bake in the oven for 15-20 mins until a skewer inserted in the middle comes out clean.

4.   Cool and enjoy!