Fresh Blueberry Protein Breakfast Muffins
| 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