1 cup almond meal
1 scoop Macro Mike PB protein powder (can sub for any protein powder but recommend macromike to get the PB flavour)
2 tbsp native powder
¼ cup Almond Breeze Unsweetened Almond Milk
1 free range egg
½ tsp baking powder
1 tsp vanilla essence
2 tbsp sugar free maple syrup
2 tbsp berry jam, plus more for swirling
Preheat oven to 170C and line a muffin tin with patty pans.
Into a large mixing bowl, add all the dry ingredients and combine.
Add in the wet ingredients and mix well.
Using a spoon, divide the mixture between the patty pans.
Add another small dollop of the jam and using a skewer or cake tester, swirl the jam so it creates a pattern.
Bake for around 10-15 mins or until golden and cooked through.
Allow to cool before serving and enjoy!