Blueberry & Almond Breakfast Muffins

PREP 15 MIN
•
COOK  25 MIN

DF

GF

V

Number of servings
2
Ingredients

1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)

2⁄3 tbs maple syrup (honey or rice malt syrup)

2⁄3 large egg beaten

1⁄3 medium banana mashed

1⁄2 cup (50g) almond meal

1⁄4 cup (26 2⁄3g) vanilla protein powder (or natural protein powder)

1⁄3 tsp baking powder

1⁄3 cup (53 1⁄3g) fresh or frozen blueberries

1⁄8 cup (20g) flaked almonds

Methodbased on 6 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and line 6 large muffin holes with paper cases.

2

Combine milk, maple syrup, eggs and banana in a bowl.

3

Add almond meal, protein powder and baking powder and mix well to combine.

4

Fold through blueberries and half the almonds.

5

Divide mixture between muffin cases and scatter over remaining almonds.

6

Bake for 25 minutes or until an inserted toothpick into the centre comes out clean. Transfer to a wire rack to cool.

 

Store remaining in an airtight container for up to 3 days or freeze for up to 3 months.

Nutritional Informationper serving

Energy (kJ)

1435 kJ / 343 cals

Protein

20.4 g

Fat

22 g

Sat. Fat

2 g

Carbs

14 g

Sugar

12 g

Fiber

4.9 g

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