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PREP 15 MIN · COOK 25 MIN
DF · GF · V
INGREDIENTS

SERVINGS 3

  • 12 cup (125ml) milk, reduced fat (or dairy-free alternative)
  • 2 tbs maple syrup (honey or rice malt syrup)
  • 2 large eggs beaten
  • 1 medium banana mashed
  • 12 cups (150g) almond meal
  • 23 cup (80g) vanilla protein powder (or natural protein powder)
  • 1 tsp baking powder
  • 150g fresh or frozen blueberries
  • 13 cup (40g) flaked almonds
METHOD
This method is based on 3 servings
  1. Preheat oven to 320°F and line 6 large muffin holes with paper cases.

     

  2. Combine milk, maple syrup, eggs and banana in a bowl.

     

  3. Add almond meal, protein powder and baking powder and mix well to combine.

     

  4. Fold through blueberries and half the almonds.

     

  5. Divide mixture between muffin cases and scatter over remaining almonds.

     

  6. Bake for 25 minutes until cooked in the center. Transfer to a wire rack to cool.
    Store remaining in an airtight container for up to 3 days or freeze for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2691
Energy (cals) 643
Protein 39.4g
Fat 40.3g
Sat. Fat 3.8g
Carbs 27.3g
Sugar 23.3g
Fiber 9.1g
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