Protein Muffins

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 190°C / 375°F and line a 12-hole muffin tin with paper cases.

   Mark done

2. Blitz the oats in a blender to a fine flour.

   Mark done

3. Whisk the oat flour, protein powder, baking powder, cinnamon and salt in a large bowl.

   Mark done

4. In a second bowl whisk the banana, eggs, yogurt, milk, maple syrup and vanilla until smooth.

   Mark done

5. Pour the wet mixture into the dry and fold just until no dry flour shows. Fold in the blueberries.

   Mark done

6. Divide the batter between the cases, filling them about three quarters.

   Mark done

7. Bake 20 to 22 minutes, until risen and a skewer comes out clean.

   Mark done Start 20 min timer

8. Cool 5 minutes in the tin, then move to a rack.

   Mark done

Chef’s Tips

• Use very ripe bananas. They supply both sweetness and moisture.
• Fold gently and stop as soon as the flour disappears.
• Frozen blueberries go in straight from the freezer so they do not bleed.

Pairing Suggestions

• Coffee
• A glass of milk
• Sliced strawberries

Storage & Reheating

Keep in an airtight container 3 days or refrigerate up to 6. Freeze for 3 months and warm in the microwave for 30 seconds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.