These banana and blueberry protein muffins are soft, lightly sweet and ideal for breakfast or a filling snack. Protein powder, Greek yoghurt and eggs raise the protein content above that of a standard muffin, while ripe bananas keep the crumb moist without needing much added sugar or fat. The recipe uses familiar baking ingredients, takes only a few minutes to mix and makes ten muffins, each providing roughly 9 g of protein, depending on the brands used.
- Serves: 10
- Prep time: 15 minutes
- Cook time: 20 minutes
Ingredients
180 g plain flour
60 g vanilla protein powder
2 tsp baking powder
Pinch of salt
2 ripe bananas
2 large eggs
120 g Greek yoghurt
2 tbsp honey
1 tsp vanilla extract
2 tbsp milk
75 g blueberries
Method
- Prepare the oven: Preheat the oven to 180°C/160°C fan/Gas 4. Line ten holes of a muffin tin with paper cases.
- Mix the dry ingredients: Add the flour, protein powder, baking powder and salt to a large bowl. Whisk until evenly combined.
- Prepare the bananas: In a separate bowl, mash the bananas with a fork until mostly smooth.
- Add the wet ingredients: Whisk the eggs, Greek yoghurt, honey, vanilla extract and milk into the mashed bananas.
- Make the batter: Add the dry ingredients to the wet mixture and fold gently until just combined. Fold through the blueberries.
- Fill the cases: Divide the batter evenly between the ten muffin cases, filling each approximately three-quarters full.
- Bake: Bake for 18–22 minutes, until the muffins are golden and a skewer inserted into the centre comes out clean. Leave them in the tin for 5 minutes before transferring to a wire rack.
Tip: Avoid overmixing the batter, as this can make the muffins dense. If your protein powder makes the mixture unusually stiff, fold in one additional tablespoon of milk.