Vegan protein breakfast muffins

Instructions

Preheat oven to 180 degrees C

Make your flax egg in a small pot or mug and leave to thicken.

Place dry ingredients into a bowl. Add half of the almond milk to the bowl and mix. Slowly add more milk until you get a thick porridge consistency, you may require more milk depending on what type protein that you use. Stir in your flax egg until combined.

Spoon mix into a greased muffin tray and sprinkle seeds on top. (Optional step:  half fill your mould, squeeze in a little Chocshot or add a square of chocolate, and then top with more mixture.

Place in the oven and bake for 20mins. Leave to cool for a further 5 minutes on a wire rack.