I actually wasn’t planning on posting this recipe at all but when I got a huge influx of messages when I posted my muffins in the oven over on Instagram, I knew I just had to share them with you!
Now I haven’t done any baking like this for a long time, and what inspired this mad moment was actually at the weekend.
I was heading down to London to shoot with TLC Sport (my fave gym legging brand EVER!) and I literally had 2 mins to spare before my train.
I ran into WHS Smiths like an absolute mad women, grabbed 2 bottles of my bae, Coke Zero Vanilla and literally as I was about to pay, these protein muffins caught my eye so I whacked it in the basket and got on my way.
Now I wasn’t so happy that all the above (3 item) cost me more than a fiver but we won’t go there today, but I was starving and needed to eat something before I literally died with nerves and hunger.
The muffin in question was a banana & honey muffin and came to about 350kcals (shocking, i know) but it was bloody delicious and when I got home from London I wanted to make my own version to take to work!
Now this recipe is loosely based off my protein brownies, same sort of recipe, no sugar, no flour and can be made so easily in one bowl!
Flourless Healthy Protein Breakfast Muffins
Preheat oven to 180 degrees
Place all the ingredients except the chocolate chips into a bowl or blender/mixer. Blend mixture for approximately 45 seconds until the mixture is completely smooth
Using a spoon or spatula, lightly stir in the chocolate chips
Either fill the muffin tin with cupcake cases or use a silicone baking tray, fill the cases or tin with mixture with a spoon or icecream scoop (Halfway is perfect! as they rise!)
Bake for 12-14 minutes or until the muffins have set
Ingredients
Directions
Preheat oven to 180 degrees
Place all the ingredients except the chocolate chips into a bowl or blender/mixer. Blend mixture for approximately 45 seconds until the mixture is completely smooth
Using a spoon or spatula, lightly stir in the chocolate chips
Either fill the muffin tin with cupcake cases or use a silicone baking tray, fill the cases or tin with mixture with a spoon or icecream scoop (Halfway is perfect! as they rise!)
Bake for 12-14 minutes or until the muffins have set
Notes
Nutritional Information: 226 Kcals | 17.4g Carbs | 13.1g Fats | 9.6g Protein
I really hope you enjoy these Muffins as much as I did! Leave a comment below if you plan on making them this week!
Oh wow these look amazing!! Gonna try the recipe soon!
This looks amazing! As soon as I am back from China I think I will have to try making these – I loveeeee baking in my free time! x
OH! These look delicious! These would make a great after workout snack for me in the mornings! Thanks for sharing the recipe 🙂
You definitely need to try them, they are absolutely delicious!
These look amazing!!! I can’t wait to try these out!!
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