Blueberry & Almond Breakfast Muffins
PREP 15 MIN • COOK 25 MIN
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative) 2 tbs maple syrup (honey or rice malt syrup) 2 large eggs beaten 1 medium banana mashed 1 1⁄2 cups (150g) almond meal 2⁄3 cup (80g) vanilla protein powder (or natural protein powder) 1 tsp baking powder 1 cup (160g) fresh or frozen blueberries 1⁄2 cup (60g) flaked almonds
METHOD - based on 6 servings
Preheat oven to 320°F/fan-forced 290°F and line 6 large muffin holes with paper cases. Combine milk, maple syrup, eggs and banana in a bowl. Add almond meal, protein powder and baking powder and mix well to combine. Fold through blueberries and half the almonds. Divide mixture between muffin cases and scatter over remaining almonds. 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 INFORMATION - based on 1 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