TASTY PROTEIN MUFFINS – EASY TO MAKE, GREAT AS A SNACK, AN IN-BETWEEN MEAL, A BREAKFAST ON-THE-GO OR JUST AS A NUTRITIONAL DESSERT
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RECIPE FOR 10-12 MUFFINS
TIME: 30 MINUTES
INGREDIENTS:
- 2 eggs (you can substitute with egg whites only for a lower calorie / lower fat edition, or half whole eggs, half egg whites)
- 2 large bananas (use ripe for a sweeter taste)
- 200ml of milk / plant based ‘milk’ (You can substitute it with milk of yogurt of your choice)
- 125 grams of oats (you can use gluten free for a GF version)
- 40 grams of protein powder (you can substitute it with more oats, flour, almonds, almond flour etc.)
- 2 handfuls of walnuts (make sure to add them in the batter after all the other ingredients are blended, and save some for topping)
- 3 Tbsp of agave syrup/honey/maple
- A dash of sea salt
- 1 tsp of baking powder
- A dash of cinnamon and cardamom for flavour
THE EXTRA INGREDIENTS (ADD AFTER THE BATTER IS BLENDED, AND ADD DIRECTLY INTO THE MUFFIN CUPS)
- 1 natural protein bar chopped into smaller pieces
- Some chopped walnuts
If you experience that the muffin batter is to thin, you can add more oats. If the batter is to thick, you can add water or milk,
HOW TO:
- Heat up your oven at 200C / 400F
- Blend all the ingredients (besides the protein bar and walnuts)
- Bake the muffins until golden for around 20 minutes, and use a fork to check if they are done. As soon as the batter is not sticking to the fork, they are done.
- Let them cool down a bit before taking them out of the muffin cups.
TIP: You can bake a larger portion and store them in the fridge or freezer for your busy days. They are great as a fulfilling breakfast or as an easy in-between meal or snack.
We hope that you will enjoy this recipe!
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Happy baking!
With love from,
Cecilie and team The Protein Kitchen