Blueberry Breakfast Cakes

Ingredients

Serves 3

• 4 large eggs
• 30g butter, melted
• 50ml semi-skimmed milk
• 45g protein powder, vanilla
• 100g ground almonds
• 30g plain flour
• 30g rolled oats
• 100g blueberries, fresh or frozen

Method

Preheat the oven to 180ºC. Put the eggs, butter, milk and protein powder into a liquidiser and blend until smooth.

Pour into a large bowl then fold in the almonds, flour and oats. Carefully fold in the blueberries then divide the mixture between a non-stick, 6-hole muffin tin. Bake for 20 minutes until risen and golden.

Remove from the oven and leave to cool completely.

Tips

This recipe makes multiple servings so is good for batch cooking. If you plan on freezing the breakfast cakes, wrap individually in clingfilm before freezing.

Frozen blueberries work really well in this recipe. Make sure you use them straight from the freezer and add them to the batter at the last minute. That way they’ll hold their shape as they bake and won’t bleed into the cupcake mixture too much.

Feel free to swap the semi-skimmed milk for the same amount of skimmed milk or dairy-free milk if preferred (e.g. almond or soya).

A banging recipe from The Body Coach app!