Vegetarian

Make Ahead Protein Muffins

Name: Make Ahead Protein Muffins
Total time: 35 min
Yield: 6
Ingredients: 250g plain flour; 1½ tsp baking powder; 1½ tsp bicarbonate of soda; 1 pinch salt; 40g ground flaxseed; 150g protein powder, vanilla or unflavoured; 50g coconut oil, melted; 200ml low-fat soured cream; 2 medium bananas, peeled; 70g honey; 2 large eggs, beaten; 150g blueberries, fresh or frozen

35 mins

Ingredients

6 servings

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

Method

Preheat the oven to 180ºC. Sieve 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 mix together until smooth, then fold in the blueberries. Divide the mixture between a 6-hole muffin tin lined with paper cases.

Bake in the oven for 25 minutes until risen and golden, then remove from the oven and leave to cool.