Photo by Peter Stig Michaelsen on Pexels
Protein Muffins
Soft oat and banana muffins made with whey protein and Greek yoghurt, with blueberries throughout and about 10g of protein each.
- 170 g rolled oats
- 60 g vanilla whey protein powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2 pc ripe bananas
- 150 g 0% fat Greek yoghurt
- 2 pc large eggs
- 60 ml semi-skimmed milk
- 3 tbsp maple syrup
- 1 tbsp rapeseed oil
- 1 tsp vanilla extract
- 120 g blueberries
- salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 190°C (170°C fan) and line 10 holes of a 12-hole muffin tin with paper cases.
- Step 2
Blitz 150g of the oats in a blender for 20 to 30 seconds, until they form a coarse flour. Tip into a large bowl and whisk in the protein powder, baking powder, bicarbonate of soda, cinnamon and a pinch of salt. Keep the remaining 20g oats for the topping.
- Step 3
In a second bowl, mash the bananas until almost smooth. Whisk in the yoghurt, eggs, milk, maple syrup, oil and vanilla until combined.
- Step 4
Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains. Overmixing makes protein muffins tough. Leave the batter to sit for 5 minutes so the oats absorb moisture. If it looks stiff enough to stand a spoon up in, loosen it with a tablespoon of milk. Fold in the blueberries, using them straight from the freezer if frozen.
- Step 5
Divide the batter between the paper cases, filling each about three quarters full, and sprinkle the reserved oats on top.
- Step 6
Bake for 20 to 22 minutes, until risen and golden and a skewer comes out clean or with a few moist crumbs. Check at 18 minutes, because protein powder dries muffins quickly if they are overbaked.
- Step 7
Cool in the tin for 5 minutes, then move to a wire rack. Keep in an airtight container for up to 3 days, or freeze for up to 2 months and warm briefly in the microwave.
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