• 1 cup oat bran
  • 1 cup milk (plant based or dairy of choice)
  • ¼ cup grapeseed, rice bran or BIOGLAN coconut oil (melted)
  • 2tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tsp aluminum and gluten free baking powder
  • 2tbsp BIOGLAN Fibre Boost
  • 3tbsp BIOGLAN Brown Rice Protein
  • 2 very ripe bananas, mashed
  • ½ cup walnuts, crushed
  • ½ cup pitted dates, chopped
  • ½ cup shredded coconut
  • 1 cup spelt flour
  • 2tbsp BIOGLAN Chia Seeds, to sprinkle on top (optional)


  1. Preheat your oven to 180 and line muffin tray with cases
  2. Soak your oat bran and milk in a small bowl
  3. In a large separate bowl combine oil, eggs, honey, vanilla, cinnamon, baking powder, maca, brown rice protein and fibre plus and whisk to combine.
  4. Add bananas, walnuts, dates, coconut and spelt flour and fold through until well combined.
  5. Spoon into muffin cases then sprinkle the top with chia seeds
  6. Cook for 30min for small muffin size and 40-45 minutes for larger muffins.
  7. Allow to cool in tin for 5-10minutes then remove and leave to cool on wire rack, or enjoy warm with a good cuppa.


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