Now these turned out better than I could have ever expected! They’re soft, spongy, and have the best flavour! With the texture being so on point, you wont even notice the extra boost of protein.
Breakfast Protein Muffins
Course: Breakfast, SnacksDifficulty: Easy
Servings
14
MuffinsPrep time
10
minutesCooking time
20
minutesCalories
245
kcal
Cook Mode
Keep the screen of your device on
Ingredients
155 grams Muesli
120 grams Brown Sugar
120 grams Dates
100 grams Flour
65 grams Vanilla Protein Powder
375 ml Milk of choice
125 ml Oil
1 Flax egg (see tips)
2 tsp Lemon Juice
1 tsp Ground Cinnamon
1 tsp Bicarb Soda
Directions
- Combine all the ingredients in a bowl.
- Chill for 2 hours (whilst you don’t need to do this, I highly recommend it to get the best texture. I accidentally left it for over a day, so you can prep in advance & bake when ready).
- Preheat the oven to 180C and prepare a muffin tray. Spoon in mixture until 2/3 full, then bake for 20 minutes or until the tops bounce back when pressed.
- These were that easy that they’ll easily become a staple. Keen to try them?
Recipe Video
Tips & Tricks
- 1 Flax egg (1 TBS flaxseed meal to 3 TBS water)
