40minutes, 25 of them waiting
223Calories
5gProtein
8muffins
The banana replaces the egg, the oats half the flour. These are more breakfast than cake and keep three days in a tin.
Ingredients
Formuffins
- 150 gRolled oats
- 100 gPlain flour
- 200 gBananas, ripe (2 piece)
- 100 gBlueberries
- 120 mlSoya milk
- 40 gCanola oil
- 40 gSugar
- 8 gBaking powder (2 tsp)
- Cinnamon, vanilla, a pinch of salt
How to make it
- Oven to 180 degrees. Mash the bananas and stir them with the soya milk, oil, sugar and vanilla.
- Mix the oats, flour, baking powder, cinnamon and salt, fold them in, add the blueberries.
- Divide into eight muffin cases.
- Bake for 25 minutes until a skewer comes out clean.
One tip
Do not thaw frozen blueberries or they will colour the whole batter.
Nutrition per muffin
| Calories | 223 |
|---|---|
| Protein | 5 g |
| Fat | 7 g |
| Carbs | 36 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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