Protein Choc Chip and Peanut Mini Muffins

Makes 48 Mini Muffins

Ingredients.

• 2 scoops chocolate flavoured protein powder (optional)
• 1 cup wholegrain flour (you can swap this for any flour you prefer)
• 1/2 cup oat bran
• 2 tblsp flax meal
• 1 cup quinoa porridge flakes
• 2 large free range eggs
• 2 tsp vanilla essence
• 1 cup peanut butter
• 1/4 cup raw honey (can swap for agave/maple syrup/ stevia etc)
• 1 cup milk (any sort - almond or cashew are my favs for this recipe) some extra milk may be required
• 1 1/2 cups dark choc - chips or chopped into pieces (the higher the % the better the quality)

Method.
Preheat oven to 180'C
1. In a large bowl create dry mix: protein powder, wholegrain flour, oat bran, flax meal, quinoa porridge flakes and choc chips - mix well
2. In another smaller bowl combine milk, eggs and vanilla essence, beat until well mixed - pour into dry mix and mix well.
3. In a small saucepan heat peanut butter and honey until just runny (this can also be done in a microwave proof bowl), mix into other ingredients.
4. The batter mix should now be thick and just smooth enough to be able to stir, if it is too thick add a little more milk.
5. Scoop out table spoon sized scoops into mini muffin trays
6. Cook in a preheated oven for 20-35 minutes (until brown and cooked  - careful NOT to overcook, they go from cooked to overcooked very quickly!)
7. Remove from trays and set aside to cool.

Enjoy as a quick breakfast, a treat on the run, or warmed through with a dollop of greek yogurt and a drizzle of honey as dessert.

Recipe by Kelly Bray Vitality Fitness Bunbury