London Fog Protein Muffins and Cashew Milk

London fog protein muffins ☕️

1 cup silk cashew milk
3 tazo earl grey tea bags
1 cup of oats ground in your blender to a flour
1 cup oats (not ground)
1 cup optimum nutrition vanilla whey protein powder
1 tazo earl grey tea bag
1 1/2 tsp baking powder
Pinch of diamond crystal salt kosher salt
2 ripe bananas
1 tsp vanilla extract
2 eggs
1 tbsp sugar free maple syrup

Mixings:
1/3 cup lilys_sweets no sugar added white chocolate chips

In a small saucepan bring your milk to a bowl. Remove from the heat, add your 3 tea bags, and place a lid on top. Allow to steep for 5 min. After 5 min remove the lid, take out your tea bags and allow infused milk to cool.

Preheat your oven to 350°f. In a large bowl mix your oat flour, oats, protein powder, baking powder, the contents of 1 tea bag, and salt. Whisk to combine. In another bowl mash your bananas. To your bananas add the infused milk, vanilla extract, maple syrup, and eggs stirring to fully combine. Mix your wet ingredients into the dry stirring to fully incorporate. Gently stir in your chocolate chips. Scoop into your muffin tin (makes 12 large muffins).

Bake for 20min or until a toothpick poked into the middle of a muffin comes out clean. Allow to cool on a rack.

Make Also: Airfryer Breakfast Spring Rolls Turkey Sausages