Make-Ahead Breakfast Protein Muffins


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


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


  • 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.

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