Delicious blueberry banana muffins enriched with protein from organic vanilla protein powder and kept soft and fluffy with flax seeds, perfect for a cool afternoon snack.
1: Preheat the oven to 190°C.
2: Make your flax egg by mixing 1 tbsp ground flax seed with 3 tbsp of water and leave to thicken.
3: In a large mixing bowl, add bananas and mash them until a chunky liquid is formed.
4: Add sugar and coconut oil, then mix until nicely combined.
5: Add the flax egg until evenly dispersed.
6: Combine the dry ingredients and gently stir into the wet mixture, trying not to over mix.
7: Mix through the blueberries last.
8: Lay 12 cupcake/muffin holders onto your muffin tray and scoop one flat tbsp of batter into each.
9: Bake the muffin mixture in the oven for around 20-22 minutes.
10: Leave to cool for 5 minutes before serving.
