Breakfast Muffins 

I’m quite accustomed to making my breakfast the night before, so I thought I’d venture out of the overnight oats bubble for a while and try some muffins instead. These healthy muffins are well balanced in terms of your macros and also a good meal on the go. One muffin comes in at 211 cals containing 14g of protein provided by Spartan Protein, 23g of carbs and 7g of fat. These muffins can be made on Sunday and last until mid-week, depending on how much you can resist one again later that day. 

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Breakfast Muffins

oaty, cinammony, bananay goodness, with a sweet and crunch kick.

Ingredients -

Preparation time around 20 mins

1 Bananas (the browner the better)

50g Rolled Oats

50g Spartan Protein unflavored Whey

50g of Spartan Oat Flour

1 tbsp of Spartan Peanut Butter (100% nuts)

100ml Almond milk

1 large egg

2 Handfuls of dried fruit (I went for Cranberries & Raisins)

2 tbsp of cinnamon

1 tbsp of baking powder

Small handful of Pumpkin seeds

Method -

Preheat oven to 150C

  • Blend together 1 banana, 50g of rolled oats, 1 tbsp of peanut butter, 100 ml of almond milk, 2 tbsp of cinnamon and 1 tbsp of baking powder.

  • Once blended add your mixture to a bowl then mix in 50 g of whey protein, oat flour and your dried fruits before adding one large egg and beating into a smooth mixture.

  • Spoon your mixture into your muffin tray then bake in the oven for 15 mins

  • Yes, its really that simple!