High-Protein Blueberry Oat Muffins

Muffin for breakfast? Yes, please.

These delicious blueberry treats might feel a bit indulgent for breakfast, but they’re actually a super-nutritious way to start the day — offering a healthy serving of carbs to fuel your activities and over 11g of protein to feed your muscles.

This super-simple recipe from our favourite kitchen whizz, Niall Kirkland, uses honey and banana to naturally sweeten these muffins, instead of packing in a load of refined sugar like shop-bought alternatives.

Now you can satisfy your cake-cravings and level-up your coffee break, no matter what your goals are.

Servings: 6 portions

Ingredients

• 1 banana (mashed)
• 1 egg (beaten)
• 1 tsp cinnamon
• 1 tsp baking powder
• 100 g Greek yoghurt
• 2 scoops Impact Whey Protein (Vanilla)
• 1 tbsp honey
• 150 g oats
• 75 ml milk
• 50 g blueberries

Instructions

1. Preheat oven to 180°C/ 350°F.

2. Scatter 2 tablespoons of oats onto a baking tray and bake for 10 minutes until lightly toasted.

3. Meanwhile, mix together the mashed banana and egg in a large bowl.

4. Then add the cinnamon, baking powder, honey, Greek yoghurt, and whey protein. Mix well.

5. Now add the remaining oats and milk and mix until completely combined.

6. Next, fill 6 muffin cups to roughly halfway with the mixture, add 3-4 blueberries per muffin and continue fill the muffin cups up to just below the brim with remaining mixture.

7. Top your muffins with a few more blueberries and a sprinkle of the toasted oats, then bake for 30 minutes.

8. Once 30 minutes is up, remove them and allow them to cool for at least 5-10 minutes before eating. Enjoy!

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