Vegetarian
Make Ahead Protein Muffins
35 mins
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
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.
Tips
If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing.