Raspberry and Coconut French Toast Muffins
Ingredients
- 1 ripe mashed banana
- 2 flax-seed eggs
- 1/4 cup rolled oats
- 1/4 cup desiccated coconut
- 1/4 cup @botanikablends raspberry coconut protein powder
- 2 cups soy milk or any plant milk
- 9 slices of light-rye bread, cut into small cubes
- fresh raspberries, for decorating
- maple syrup, for serving
Preparation
Preheat oven to 180C and spray a muffin tin with oil
In a large bowl combine mashed banana, flax-seed eggs, rolled oats, desiccated coconut and protein powder
Add in milk and whisk until combined
Add in bread cubes and mix well until the bread has absorbed all the liquid
Spoon the mixture into the prepared muffin tin
Top with fresh raspberries
Bake for 30 minutes or until crispy brown and bake through
Serve warm, drizzled with maple syrup and enjoy
