Pumpkin and Chia Seed Super Protein Muffins with Coconut Cream

200 ml Almond Milk

200 g Gluten Free Oats

1 Egg (or 1/4 cup of mashed banana or 1 tablespoon flax seed mixed with 2-3 tablespoons of water)

120 g Coconut Oil

240 g Almond Meal

100 g Grated Carrots

1 scoop That Protein, I Heart Pumpkin and Chia Seed Super Protein

1 Ripe Banana

6 Dates, chopped

1 tsp Baking Soda

½ tsp Sea Salt

1 tsp Cinnamon

Preheat oven to 220 °C. Grease 12 muffin cups or line with paper muffin liners.

In a small bowl, combine milk and oats and soak for 15 minutes.

In a separate bowl, beat together egg and oil and stir in oatmeal and that protein I Heart Pumpkin and Chia Seed Super Protein.

In a third bowl, sift together almond, cinnamon, dates, baking soda and sea salt.

Stir last mixture into wet ingredients until just combined.

Spoon batter into prepared muffin cases until cups are 2⁄3 full.

Bake in preheated oven for 15-25 minutes or until a tooth-pick inserted in centre of muffin comes out clean.

Serve with whipped coconut cream.