Banana and Courgette Breakfast Muffins

INSTRUCTIONS

1. Preheat oven to 200 degrees. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or line with silicone muffin liners.
2. Place bananas in a large bowl and mash with a fork. Add grated courgette, almond milk, vanilla extract, almond butter, maple syrup, and egg, stirring to combine.
3. Add oats, protein powder, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
4. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
5. Bake for 23-28 minutes, or until a fork/ cake knife comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the fridge. They will last for a good week or they freeze well, too! Great to grab and go in the morning with a cuppa! I like mine with a little greek yogurt on the side.