Blueberry & Almond Breakfast Muffins

PREP 15 MIN
COOK  25 MIN

DF

GF

V

Number of servings
2
Ingredients

18 cup (42ml) milk, reduced fat (or dairy-free alternative)

23 tbs maple syrup (honey or rice malt syrup)

23 large egg beaten

13 medium banana mashed

12 cup (50g) almond meal

14 cup (26 23g) vanilla protein powder (or natural protein powder)

13 tsp baking powder

13 cup (53 13g) fresh or frozen blueberries

18 cup (20g) flaked almonds

Methodbased on 6 servings
1

Preheat oven to 320°F/fan-forced 290°F 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 center 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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