High protein muffins
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12
- Dietary
- Pregnancy-friendlyVegetarian
Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day.
Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt.
Equipment and preparation: You will need a 12-hole muffin tin and muffin cases.
Ingredients
- 1 ripe banana
- 50ml/2fl oz maple syrup
- 250g/9oz 0% fat Greek-style plain yoghurt
- 3 large free-range eggs
- 1 vanilla extract or paste
- 150g/5½oz self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 85g/3oz ground almonds
- handful of flaked almonds, hazelnuts or pecans
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.
Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine.
In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.
Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.
Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming.
Recipe tips
Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming.
These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom!
