These muffins make mornings a celebration. They are delicious, they are sweet, they are full of flavour and (more importantly in my opinion) they are filled with nutrition and protein. The added protein powder ensures that your blood sugar won’t spike and crash, and the eggs act as both a binder and another source of protein. I fill mine with blueberries, rhubarb and cranberries but you can fill with what ever you’d like!

The other great thing about these muffins is that they’re incredibly easy to make, and they’re gluten-free and dairy-free. No more separating your liquids and your dry ingredients… everything goes into a blender and then the fruit and almonds are just added in at the end. This means less mess and less cleanup.

Ingredients: 

1 1/4 cups Oats
1 tsp Baking Powder
1/2 cup Protein Powder
2 Banana (ripe)
4 Egg
2 tsps Cinnamon
2 tsps Vanilla Extract
1/2 tsp Sea Salt
1/2 cup Frozen Cranberries (chopped)
1 cup Frozen Blueberries
1/2 cup Rhubarb
1/2 cup Sliced Almonds

Directions:

1. Preheat oven to 350F. Place liners in cups of a muffin tin.
2. Combine all ingredients, except the fruit, into a blender or magic bullet and process until smooth.
3. Pour mixture into bowl and add berries, fruit and sliced almonds. Stir well.
4. Spoon into muffin cups and bake for 30 minutes, checking periodically.
5. Makes 18-24 muffins