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250 ml bananas, mashed
185 ml peanut butter
60 g LANCEWOOD® Low Fat Smooth Plain Cottage Cheese
10 ml vanilla essence
60 ml honey
250 ml gluten-free oat flour
5 ml baking powder
5 ml cinnamon
80 ml chocolate chips
Preheat the oven to 180°C. Using a mixing bowl, add the banana, peanut butter, cottage cheese, eggs, vanilla essence and honey together and mix until well combined. Add the gluten-free oat flour, baking powder, cinnamon and chocolate chips and mix until just combined.
Line a muffin pan with muffin cases. Divide the mixture between the muffin cases. Bake for 20 – 25 minutes until golden and cooked through.
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