There are many recipes that can be enhanced by protein powder to give you that little energy boost and to aid with recovery for the post-ride.
Banana and Nutella muffins contain all of our favourite things and guilty pleasures. Superfood bananas are packed with vitamins and minerals which have a wealth of benefits for the mind and the body. A favourite pancake topping of ours is Nutella, which is formulated with whole nuts and milk for those crucial protein points.
So when you combine these two ingredients with a muffin recipe, you've ticked all the boxes. Who doesn't love spongy cakey goodness in bite size amounts?
These little muffin bites are perfect to take out with you on the bike, snack on after a training session and easy to make. The whole-wheat flour is used for fibre, whilst the protein powder gives them a powerful boost.
This recipe serves 12 muffins, each containing roughly 8g of protein.
- 150g whole-wheat flour
- 45g Vanilla Protein Powder
- 1 tbsp grounded Flaxseed
- 2 tsp baking powder
- Pinch of salt
- 2 large eggs
- 2 ripe and mashed bananas
- 120g of non-fat Greek yoghurt
- 60ml of skimmed milk
- 1 tbsp of vanilla extract
- 120g of Nutella
- 75g chopped walnuts (optional)
Pre-heat the oven to 180 degrees Celsius, and line a muffin tray with 12 cases. You can forget the cases and coat with non-stick spray if you prefer.
In a medium size mixing bowl, mix together the whole-wheat flour, protein powder, baking powder, flaxseed and salt. Mix until the ingredients are even.
In another bowl, mix the eggs, bananas, yoghurt, milk and vanilla. Mix until smooth and evenly combined.
Pour the wet ingredients into the dry ingredients, and mix thoroughly.
Fill the muffin cups halfway with the mixture, then add a teaspoon drop of Nutella in the middle of each before filling the rest of the cup with mixture.
You can choose to sprinkle chopped walnuts on the top, for that protein pep, or any other nuts you like.
Pop the muffin tray in the pre-heated oven for 18-20 minutes. Once baked, leave to cool on a wire rack.
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