Fruity Breakfast Muffins

For today's protein-packed breakfast recipe, we're handing over to health and fitness blogger, Molly Buszard:

A lot of us don’t have time in the morning to make something delicious and filling before we head to work, but a shake, cold oats or an unsubstantial snack on-the-go doesn’t quite hit the mark for me. I wanted something which I could prepare upfront for the week, eat on-the-go and still feel satisfied! That’s why I created this recipe for my Fruity Protein Breakfast Muffins...

METHOD: 

Preheat your oven to 180 degrees. Add your oats into a Nutribullet or blender and grind until you create oat flour.

In a mixing bowl, add the oat flour, egg whites, baking powder and protein powder. Mix together until a dry dough is formed, before adding a splash of water or milk, until the mixture resembles a wet dough. Add your berries and mix again.

Use your fingers to add coconut oil to the muffin (or cupcake) tray to stop the mixture sticking. Spoon your mixture into the tin and smooth over using a spatula. Create a small hole in the middle of each of the muffin mixtures and add in 10g of peanut butter.

Pop into the oven for around 20-25 minutes until they have risen slightly and are golden brown on top. Leave to cool. Then store in an airtight container in the fridge for up to a week.

This recipe was written by food and fitness blogger, Molly Buszard. For more healthy recipes and fitness tips, check her out on Instagram or visit her blog.