Protein-Packed Muffins

Name: Protein-Packed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 190 g plain flour; 60 g whey protein powder (vanilla or unflavoured); 1 tbsp baking powder; 0.5 tsp bicarbonate of soda; 0.25 tsp salt; 2 null eggs; 180 ml milk; 120 ml maple syrup; 60 ml vegetable oil or melted coconut oil; 5 ml vanilla extract; 150 g blueberries (fresh or frozen)

#Baked #Easy #High Protein

Total Time30mins

Rating0.0/ 5.0

Servings12people

Violet Carter

@violet_carter

Ingredients

plain flour190 g

whey protein powder (vanilla or unflavoured)60 g

baking powder1 tbsp

bicarbonate of soda0.5 tsp

salt0.3 tsp

eggs2

milk180 ml

maple syrup120 ml

vegetable oil or melted coconut oil60 ml

vanilla extract5 ml

blueberries (fresh or frozen)150 g

Instructions

Preheat the oven to 190°C (gas mark 5) and line a 12-hole muffin tin with paper cases or grease lightly.

In a large bowl, whisk together the plain flour, whey protein powder (vanilla or unflavoured), baking powder, bicarbonate of soda and salt.

In another bowl, whisk together the eggs, milk, maple syrup, vegetable oil (or melted coconut oil) and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving a few lumps.

Gently fold in the blueberries (unthawed if using frozen).

Divide the mixture evenly among the 12 holes, filling each about two-thirds full.

Bake for 18–22 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.

Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely, or serve warm.

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