Blender
Muffins
Recipe by Nicola Scruby, Nutritionist
You know those weeks when you feel like you've done zero meal prep and you just want ONE homemade thing to give your child (without it taking your whole day)? You need to try blender muffins. Minimal washing up, minimal time, and SUCH a great result for next to no effort. These are DELICIOUS, have approx. 6 g protein per serve, are freezer-friendly and perfect for lunchboxes, snacks or those "hangry" moments where you need a snack straight away.
Why they work
These muffins are a very simple way to add protein, healthy fats and key nutrients into your child's day (especially during fussy phases when meals don't always go to plan).
- Protein from the egg, nut butter and Immune Protein supports growth, immune function and keeps little tummies fuller for longer
- Healthy fats from nut butter and ghee support brain development and sustained energy
- Banana provides natural sweetness plus fibre and potassium
- Immune Protein helps top up important nutrients during busy or low-appetite days (I also like that it has magnesium and L-tryptophan to support the nervous system and sleep)
I give these to my preppy when he gets home from school and I like that they have nutritional benefits.
Ingredients
- 1 very ripe banana
- 2 eggs
- ½ cup ABC butter or nut butter of choice
- ¼ cup Immune Protein (Cacao Cavalry)
- 1 tsp vanilla extract
- ½ tsp baking soda
- 3 tbsp almond meal or flour
- ½ cup choc chips
- 2 tbsp ghee
- 3 tbsp honey or maple syrup (adjust to taste)
🧁 You'll also need: muffin or cupcake cases
Method
- 01 Preheat oven to 170°C and line a muffin or cupcake tray with cases.
- 02 Add all ingredients (except the choc chips) to a blender or food processor and blend until smooth.
- 03 Stir the choc chips through using a spatula.
- 04 Use an ice cream scoop to evenly fill each muffin case.
- 05 Bake for 20 to 25 minutes, or until a knife inserted into the centre comes out clean.
- 06 Allow to cool completely before serving.
