My current obsession and a really quick, easy breakfast… protein muffins. This recipe is for chocolate peanut butter protein muffins although can be altered and made in loads of different flavours, other favourites are banana and walnut, oat and blueberry and raspberry.
185g – Ground Oats
2 Medium over ripe bananas
60g – Protein powder (I used peanut butter flavour)
2 medium eggs
2 tbsp – Cacao powder
3 tbsp – Coconut sugar
2 tbsp – Melted coconut oil
2 tsp – Maca powder (not essential)
1 tsp – baking powder
1/2 cup – Dark chocolate almond milk
Pecans to top
1.Mash up bananas in a large bowl.
2.Mix in all dry ingredients and create a paste with the mashed banana.
3.Add in coconut oil and mix before slowly adding in the milk and mix thoroughly.
4.If the mix looks dry or is not easy to mix through, keep adding milk until the consistency is right.
5.Divide into muffin cases, top with a few chopped pecans.
6.Bake at 180 for around 20mins.
Although these are slightly higher in protein and lower in sugar than normal muffins, they are still fairly calorific due to the fat used in them.
One important aspect of the muffins is to get a good protein powder that bakes well as otherwise they can end up rubbery. You also want to make sure the mixture, pre-oven, is not too dry as again the baking process will mean it is a bit dry once baked.
I like to reheat for 20 seconds in a microwave and top with peanut butter for a really filling breakfast on the go.
Store in an airtight container and they will last the whole working week.
For more recipes, check out my other blogs. The secret ingredient breakfast is another staple in my diet, check it out here.