| Portions | Time | Difficulty |
| 12 | 30 minutes | Easy |
About the recipe
When it comes to breakfast, you can't really go wrong with a muffin and a cup of coffee. But a higher-protein breakfast is worthwhile to keep your belly going longer.
So add a little whey to your mix to round it off. These muffins are packed with protein for the morning boost you need. Between the eggs, protein powder and Greek yoghurt, you'll be full until your next meal.
| 12 | 3 | 6 | 100 |
| Carbohydrates (in g) | Fat (in g) | Protein (in g) | Calories (in kcal) |
Per 50 g muffin
Ingredients
- 2 eggs
- 150 g rolled oats
- 30 g Protéalpes no-sugar-added whey with cocoa or vanilla flavouring
- 100 g plain Greek yogurt
- 160 ml milk
- 30 g unrefined sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- A few blueberries
Steps to follow
Step 1
Preheat oven to 180 degrees.
Mix the eggs, rolled oats and Greek yoghurt in a blender. On the other hand, dilute the dose of whey in the 160 ml of milk, in a shaker with a mesh ball.
Step 2
Pour the two mixtures into a bowl and stir in the remaining ingredients, except for the blueberries.
Step 3
Pour the mixture into a greased muffin tin.
Garnish the cakes with a few blueberries.
Step 4
Bake for 20 minutes and enjoy.
Advice
These muffins don't keep well at room temperature. It's best to store them in an airtight container in the refrigerator for up to a week.
