High protein muffins recipe
 Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day. Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt. Equipment and preparation: You will need a 12-hole muffin tin and muffin cases. 1 ripe banana 50ml/2fl oz maple syrup250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon85g/3oz ground almondshandful of flaked almonds, hazelnuts or pecans 1 ripe banana 50ml/2fl oz maple syrup 250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste 150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon 85g/3oz ground almonds handful of flaked almonds, hazelnuts or pecans Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Recipe tips Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming. These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom!