Banana protein muffins

banana protein muffins and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats.

Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix.

Tip in the blueberries and give it just one more stir. Bake for 18-20 mins until risen and dark golden. RECIPE TIPSUSING YOGURTButtermilk’s natural acidity helps to lighten muffin mixes and increases the rise. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Access to this page has been denied because we believe you are using automation tools to browse the website.

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