Make-Ahead Breakfast Protein Muffins

Ingredients

Makes 12 muffins

• 250g plain flour
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• Pinch salt
• 40g ground flaxseed
• 150g protein powder, vanilla or unflavoured
• 50g coconut oil, melted
• 200ml reduced-fat soured cream
• 2 medium bananas, peeled (200g)
• 70g honey
• 2 large eggs, beaten
• 150g blueberries, fresh or frozen

Method

Preheat the oven to 180ºC. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, stir in the flaxseed and make a well in the middle.

Put the remaining ingredients (except the blueberries) into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.

Fold in the blueberries then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 20-25 minutes until risen and golden then remove from the oven and leave to cool.

Aim to eat 2 or 3 muffins per meal.

• Good on the go
• Good for batch cooking
• Good for freezing

Tips

• You can use fresh or frozen blueberries for this recipe.
• If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing.