|Preheat your oven to 180 degrees Celsius, or 170 with a fan oven. Line a muffin tray (ideally one which fits 12 muffins) using either butter or coconut oil plus a little flour or almond flour.
|In a large bowl, mash the bananas, whisk in the eggs, and combine in the remaining first ingredients above. Stir into a nice batter.
|Gently fold the second ingredients above into your batter.
|Scoop enough batter to fill each muffin hole. Your batter should yield pretty much exactly 12 muffins.
|Place in the oven for 25 minutes. When cooked, let to cool for just a few minutes before racking the muffins out to cool on a tray. Once cool, keep in a sealed container to enjoy throughout the week.
Fresh Blueberry Protein Muffins