Healthy Rice Flour Muffins – carb-rich snack with a dose of energy! These muffins are a great choice for breakfast time, snack time, or any time of the day!

Ingredients:

200 g rice flour
100 g wholegrain oat flakes
1 ½ tbsp. baking powder
2 tbsp. flaxseed
45 g shredded coconut
100 g banana
270 g almond milk
20 g brown rice syrup

Instructions:

Ground up the oats in a coffee grinder or blender. Mix all of the dry ingredients. Then blend banana with the syrup and almond milk. Mix everything together and continue stirring until you’ve achieved even dough. Preheat the oven to 180 degrees (Celsius); pour the dough in silicone molds and bake for 25-30 minutes.

Try to fill the molds so that every mold holds about 70 grams of muffin dough – that’s the perfect amount, not too less, and not too much.
One raw muffin weights about 70 grams, which adds up to 145 kcal, 3,08g protein, 25,4g carbohydrates and 3.9g fat.