HIGH PROTEIN BLUEBERRY MUFFINS

HIGH PROTEIN BLUEBERRY MUFFINS

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Serves: 1

Prep: 5 mins

Cook: 10 mins

What you need…

  • 1/4 cup liquid egg whites (around 4 eggs)
  • 1 scoop (30g) of vanilla Plant Based Protein 
  • 1/2 banana, mashed
  • almond milk, if needed
  • 1/4 cup (25g) fresh or frozen blueberries
  • ½ tsp. coconut oil 

What you need to do

Whisk together the egg whites and protein powder.

Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick, add a splash of almond milk to thin it.

Heat the coconut oil in a pan to low-medium. Pour in the pancake mixture and cook until little bubbles form (about 5 minutes).

Make sure the pancake has set enough before you try flipping it, then flip over. Cook the pancake for another 2-3 minutes.  

You can also make 3 small pancakes instead of 1 large.

Serve with your favourite toppings.

SUMMER SMOOTHIE PROTEIN BOWL

SUMMER SMOOTHIE PROTEIN BOWL

Serves: 2

Prep:  10 mins

Cook: 0 mins

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What you need…

  • 2 medium peaches, chopped, frozen
  • 1 medium banana, sliced, frozen
  • ¾ cup (190g) natural yoghurt
  • ½ cup (125ml) coconut water
  • 1 scoop (30g) vanilla protein powder (Experiment with other flavour shots to change this amazing recipe)

Optional toppings:

  • Fresh berries
  • Goji berries
  • Walnuts
  • Chia seeds
  • Muesli

Method:

Place all ingredients in a high-speed blender and blitz until smooth. 

Divide between 2 bowls, add your favourite toppings and serve straight away.

STRAWBERRY PROTEIN MUFFINS

STRAWBERRY PROTEIN MUFFINS

Cook: 25 mins

Prep: 10 mins

Makes: 12

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What you need…

  • 1 cup (120g) oat flour
  • 1/4 cup (30g) vanilla protein powder (want an intense fruit kick? replace our vanilla with strawberry) One better add our white chocolate flavour) share on Instagram how you get on…)
  • 1 tbsp. lemon juice
  • Zest of ½ a lemon
  • 2 tbsp. stevia
  • ½ tsp. baking soda
  • pinch sea salt
  • pinch cinnamon
  • 1 tbsp. coconut oil, melted
  • 3/4 cup egg whites (around 3 eggs)
  • 2 tbsp. unsweetened almond milk
  • ½ cup (125g) non-fat Greek yoghurt
  • 1 tsp. vanilla extract
  • ½ cup (100g) strawberries, chopped into small pieces
  • 1/4 cup (45g) 75% dark chocolate, chopped 

Method…

Preheat oven to 350F (180C).

Mix all dry ingredients, except the chocolate chips, and then mix in all wet ingredients. Stir until a smooth batter is formed, then lightly stir in strawberries and chocolate chips (leave a few aside to top the muffins).

Line a muffin tray with muffin liners and spray with oil. Make sure you spray the liners (paper or silicone), or the muffins will stick.

Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.

Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned.  

Remove from the oven, and let the muffins cool before serving.