Vanilla & Blueberry Protein Muffins
With marathon season well under way, we thought we’d share some high protein, high carb recipes that will help you get the right nutrition in this crucial period before the big event. Immediately after your marathon its important to consume carbs and protein to replenish and rebuild your muscles (try FGS Recovery shake, but its also important to eat the right nutrition for 48 hours after a marathon.
We recommend these Recovery muffins as a perfect high carb, high protein snack to help you hit the right balance of carbs.
250g whole meal plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
30g scoop Vanilla Recovery protein powder
1 tsp cinnamon
2 mashed bananas
250ml FGS Vanilla recovery shake
115g melted lightest Lurpak
50g almond butter
10g jumbo oats
2tsp melted peanut butter
Preheat the oven to 180 deg C. Line a muffin tray with 12 paper muffin cases.
Combine the flour, baking powder, bicarbonate of soda, cinnamon, salt and protein powder in a large bowl.
Mash the bananas then add the eggs, melted spread, almond butter and mix. Then add 180ml of the shake.
Stir well then carefully combine the wet ingredients into the dry. Fold in the blueberries and thin the mixture with another splash (50-70ml) of the shake.
Use an ice cream scoop to divide the mixture between the 12 cases.
Melt the peanut butter and stir in the oats and cinnamon, salt and honey. Sprinkle a little of the mix on top of each muffin and place in the oven for 20-25 mins.