Banana & Berries Breakfast Muffin

Makes 8-10 - 8 mins prep / 15 mins cook

Soft, lightly sweet banana oat slices made with blended oats, eggs and vanilla protein, finished with a hint of cinnamon. Naturally sweetened with banana and a touch of syrup, they bake into a tender, satisfying slice that’s easy to portion and keep on hand. Best served warm with a smear of nut butter and a handful of berries on the side.

• Ingredients

  • 2 ripe bananas

  • 2 cups oats, blended into flour (+ 1 tbsp unblended for topping)

  • 2 scoop vanilla protein powder

  • 2 eggs

  • 1 tsp bicarbonate of soda

  • ⅛ cup maple syrup (we use Nick’s zero sugar fibre syrup)

  • 2 tbsp milled flaxseed

  • ½ tsp cinnamon

  • ½ tbsp coconut oil (or butter)

  To serve:

  • Nut butter, to smear

  • Berries, optional as a side

• Method

  Step 1.

  • Preheat oven to 180°C.
    Line a muffin tin with the cases.

  • Mash the bananas with a fork in a large bowl and mix in the rest of the ingredients into it, combining until evenly blended.

  • Spoon the mixture into the muffin cases.

  • Optional topping: In a small saucepan heat ½ tbsp coconut oil, once melted add 1 tbsp oats until coated.

  • Sprinkle the oats on top of the muffin mixture and bake for 15 mins.

  Step 2.

  • Once ready, it will leave a knife clean when you stick it into the middle of one. Leave to cool.

  • When ready to serve, use a small serving plate and add a smear of nut butter.

  • Add a handful of berries or fruit to the side, if using.

• Benefits

  • Containing approx. 10g protein per muffin from protein powder, eggs, flaxseed and oats.

  • Banana, flaxseed and oats, bring natural fibre.