Protein Blueberry Muffins

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

Get ready to power up your breakfast game with these protein-packed blueberry muffi ns that combine the best of both worlds - your morning coffee companion and post-workout fuel. These tender, fluffy muffins are bursting with juicy blueberries and pack a satisfying 9g of plant-based protein per serving. Perfect for busy mornings, meal prep, or anytime you want a nourishing snack that happens to taste like a coffee shop favorite.

Prep time: 15 minutes
Cooking time: 20-25 minutes

Ingredients (makes 10 muffins)

• 240g whole wheat flour
• 60g pea protein powder
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas, mashed
• 120ml maple syrup
• 250ml unsweetened almond milk
• 70g silken tofu
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 200g fresh blueberries

Instructions

1. Preheat the oven to 175°C and line a muffin tin with paper liners. Place a little rice into the muffin tin, under the liners, to soak up any excess moisture and avoid soggy muffin bottoms.
2. In a large bowl, whisk together the flour, pea protein powder, baking powder, baking soda, and salt.
3. In a separate bowl, mash bananas and mix with maple syrup, almond milk, silken tofu, melted coconut oil, and vanilla. Whisk until smooth, or alternatively, combine all ingredients in a blender.
4. Pour the wet ingredients into the dry mix and stir until just combined (don't overmix!).
5. Gently fold in the blueberries with a spatula.
6. Divide the muffin batter evenly among 10 muffin cups.
7. Bake for 20-25 minutes in the preheated oven or until a toothpick inserted comes out clean.
8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack.

Pro Tips:

• Toss frozen blueberries in a little flour before adding to prevent sinking.
• Don't overmix the batter to ensure tender muffins.
• These muffins freeze well for up to 3 months!