100g wholemeal flour
2 scoops of protein powder (50g) preferably pure whey, no flavours, no sweetener.
4 teaspoons baking powder
1/2 teaspoon salt
100ml milk
1 egg (beat this)
85 g cooked jumbo Oats
1 heaped tablespoon peanut butter - no added sugar.

Preheat over to 200 degrees C. Grease a 12 muffin tin.
Mix flour, protein powder and salt. In another bowl, stir the milk, egg and peanut butter into the porridge.
Add the dry ingredients to the porridge mixture.
Spoon into muffin cups and bake for 20 minutes or until brown.