Muffin for breakfast? Yes, please.
These delicious blueberry treats might feel a bit indulgent for breakfast, but they’re actually a super-nutritious way to start the day — offering a healthy serving of carbs to fuel your activities and over 11g of protein to feed your muscles.
This super-simple recipe from our favourite kitchen whizz, Niall Kirkland, uses honey and banana to naturally sweeten these muffins, instead of packing in a load of refined sugar like shop-bought alternatives.
Now you can satisfy your cake-cravings and level-up your coffee break, no matter what your goals are.
- Servings
- 6 portions
Ingredients
- 1 banana (mashed)
- 1 egg (beaten)
- 1 tsp cinnamon
- 1 tsp baking powder
- 100 g Greek yoghurt
- 2 scoops Impact Whey Protein (Vanilla)
- 1 tbsp honey
- 150 g oats
- 75 ml milk (any milk of your choice)
- 50 g blueberries
Instructions
Preheat oven to 180°C/ 350°F.
Scatter 2 tablespoons of oats onto a baking tray and bake for 10 minutes until lightly toasted.
Meanwhile, mix together the mashed banana and egg in a large bowl.
Then add the cinnamon, baking powder, honey, Greek yoghurt, and whey protein. Mix well.
Now add the remaining oats and milk and mix until completely combined.
Next, fill 6 muffin cups to roughly halfway with the mixture, add 3-4 blueberries per muffin and continue fill the muffin cups up to just below the brim with remaining mixture.
Top your muffins with a few more blueberries and a sprinkle of the toasted oats, then bake for 30 minutes.
Once 30 minutes is up, remove them and allow them to cool for at least 5-10 minutes before eating. Enjoy!
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Nutritional info per serving:
| Calories | 197 |
|---|---|
| Total Fat | 5g |
| Total Carbohydrates | 25g |
| Protein | 11g |
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