Banana & Nutella protein muffins

SERVES: 12 | PREP TIME: 15 MINUTES | COOK TIME: 20 MINS | DIFFICULTY: MODERATE | EQUIPMENT NEEDED: MIXING BOWLS, MUFFIN TIN (NON-STICK) OR SILICON MUFFIN CASES, OVEN

Ingredients

•   1 ¼ Cup spelt flour (140g)

•   1 Scoop of Vanilla Refuel Protein+ (30g)

• 1 Tsp flax seeds (8g)

• 2 Tsp baking powder (5.5g)

• 1/8 Tsp salt

• 1/2 Cup yoghurt (75g)

• 2 Ripe banana’s, mashed with a fork (245g)

• 2 Eggs

• 1/4 Cup skimmed milk

• 1 Tbsp vanilla extract

• 1/4 Cup Nutella hazelnut chocolate spread

• 1/2 cup chopped walnuts

METHOD

1. Heat the oven to 180. Coat the muffin tin’s with cooking spray.

2. In a bowl, whisk together the spelt flour, protein powder, flax seeds, baking powder & salt.

3. In a separate bowl, combine the eggs, bananas, yoghurt, milk & vanilla extract. Combine the two mixtures.

4. Fill the muffin cups halfway and place a teaspoon sized dollop of Nutella in each. Then fill the rest of the muffin with the mixture to the top.

5. Sprinkle the chopped walnuts on top and bake for 18-20 minutes, or until a toothpick comes out clean. Leave to cool on a wire rack.

6. Store muffins in an airtight container for up to 2 days.

MACRO’S (TO BE CORRECTED)

PER SERVING KCAL: 437 | FATS: 16g | CARBOHYDRATES: 39g | SALT: 9g | PROTEIN: 31g

ALLERGENS

WHEY REFUEL PROTEIN+ POWDER (MILK) | YOGHURT (MILK) | SKIMMED MILK (MILK) | NUTELLA (NUTS, TREE NUTS) | WALNUTS (NUTS)