Banana Berry Protein Muffins

MAKES 6
GF DF RSF

Ingredients: 

4 ripe bananas, 3 mashed, 1 sliced into 6 discs
4 large free-range eggs
125 ml (1/2 cup) maple syrup
180 g (1 cup) vanilla plant-based protein powder
135 g (1 heaped cup) frozen mixed berries
1/4 cup melted coconut oil
1/4 cup arrowroot flour
2 teaspoons gluten-free baking powder
1/2 teaspoon sea salt

Method:

Preheat your oven to 180°C and line a large 6-hole muffin tin with paper cases.

Place the 3 mashed bananas in a large bowl, add the eggs and use a whisk to continue to mash and combine well. Add the maple syrup and coconut oil and mix with a spoon until incorporated. Add the protein powder, arrowroot flour, baking powder and salt and mix well to form a thick, chunky batter. Carefully fold in most of the mixed berries, reserving a small handful.

Pour the muffin batter evenly into the tin, then gently press the reserved berries and a banana disc on top of each muffin. Bake for 20-25 minutes, or until the muffins have risen, are golden brown on top and a toothpick inserted in the centre comes out mostly clean. Allow the muffins to cool in the tin for 10 minutes or so before carefully removing.

One muffin is one serve, so eat one fresh out of the oven. Store the remaining muffins in an airtight container in the fridge to enjoy for up to 5 days or freeze for up to 3 months.

NEXT LEVEL IT: To mix up the flavour combinations, switch the protein powder flavour you use. Chocolate makes these ridiculously moreish.

PRO TIP: If you don’t have a muffin tin, this mixture works wonderfully well as a high-protein loaf, simply bake in a small loaf tin for 30–40 minutes.