17 June, 2017
Blueberry Protein Muffins
Blueberry Protein Muffins
Makes: 6
Ingredients:
- 1 cup rolled oats
- 2 scoops (60g) vanilla protein powder
- 1/2 teaspoon baking powder
- 1/2 cup yoghurt
- 1/4 cup milk
- 1 egg
- 1 cup frozen or fresh blueberries
Method:
- Preheat the oven to 180 degrees and prepare a silicon muffin tray for 6 muffins
- Place the oats, protein powder and baking powder into a food processor and process until the oats are ground and all well mixed
- Place in mixing bowl with a well in the centre
- In a small mixing bowl whisk together the yoghurt, milk and egg
- Pour the wet mixture into the well and fold using a spatula until well combined
- Add 3/4 cup of the blueberries into the mixture and just fold them through
- Evenly spoon the mixture into the prepared muffin tray
- Top the muffins with the reserved blueberries and lightly press them into the batter
- Bake for 20-25 minutes
- Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Value per muffin;
- Calories: 140
- Total fat: 2.4g
- Total carbohydrates: 14.9g
- Sugars: 5.3g
- Protein: 12.6g
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 4 days
- This recipe is freezer friendly to be consumed within 6 months
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.