Looking for the perfect breakfast meal that the whole family will love? These delicious breaky muffins are super easy and perfect for busy mornings. They are gluten-free, dairy-free, and packed full of nourishing ingredients to provide you with long-lasting energy.
With a base of yogurt, fruit, seeds and nuts, these balanced muffins provide you with a great start to your day, helping to fuel the body, brain, and bowel.
Why we love them so much!
- Packed with protein: You will get your daily boost of protein from the yogurt as well as the eggs and protein powder.
- Low in sugar: Naturally sweetened with bananas and made with no refined sugar.
- Loaded with fibre: Both the almond meal and buckwheat flour are rich in fibre, helping to keep your bowels happy and regular.
- Great for weekly meal prep: These banana blueberry protein muffins have a great shelf life. Make up a batch on Sunday and enjoy them throughout the week!
- Satisfying: The combination of the protein and healthy fats makes these muffins both filling and satisfying, making them a great option for a quick breakfast. They also make the perfect snack to see you through that mid-afternoon slump!
This recipe is also very versatile and can be modified with your favourite oils, milk, yogurt, and berries of choice to make the breakfast of your dreams! These breaky muffins are the ideal way to serve your entire family especially if you are on the run in the mornings, plus they are great to pack into school lunchboxes.
Ingredients:
Wet Ingredients:
- 1 mashed ripe banana
- 2 eggs
- 3 tbs honey
- 1/3 cup coconut oil
- 1/3 cup of your favourite nut milk
- 1/3 cup of coconut yogurt
- 1 tsp apple cider vinegar
Dry Ingredients:
- 1 cup almond meal
- ½ cup buckwheat flour
- 1 tbs baking powder
- ½ tsp bicarb soda
- 1 tsp cinnamon ground
- 1 cup frozen blueberries
- Optional: 1 scoop of our Clean Lean Vanilla Protein powder
Topping ingredients:
- ½ cup of walnuts chopped
- 2 tbs shredded coconut
Instructions
- Preheat your oven to 180°C.
- Mash your banana with fork until creamy consistency.
- Add in the remaining wet ingredients and mix with fork or whisk.
- In a separate bowl, combine all the dry ingredients and mix through the frozen blueberries. (Coating them with the dry mix helps them from sinking to the bottom of the muffins).
- Make a well in the middle of the dry mix and slowly add in the wet ingredients, mixing them together until they are well combined.
- Evenly distribute the mix into a 6 space larger muffin tray.
- Mix together the topping ingredients and divide evenly over the muffins.
- Bake for 25-30 minutes.
- Enjoy warm or leave to cool.
- Store in an airtight container
