Nothing beats a hearty home-made soup and this minestrone is an absolute winner.
Preheat the oven to 180ºC. Combine the flour, lemon zest, poppy seeds, baking powder, bicarbonate of soda and a pinch of salt into a large bowl and make a well in the middle.
Tip the protein powder, butter, yoghurt, bananas, eggs, lemon juice and half of the syrup into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.
Divide the mixture between a 12-hole, deep muffin tin lined with paper cases and bake for 30 minutes until risen and golden. Remove from the oven and leave to cool.
Mix together the remaining syrup and the cream cheese then spread over the tops of the muffins.
Aim to have 2-3 muffins per meal.