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This recipe is a perfect base to make any kind of sweet muffin for the lunchbox. All you need is a few simple ingredients and a muffin tray to make these delicious fruity muffins. I often change up the sweetener between maple syrup and honey, so choose the one that you have handy or you love the most.
TIPS
Store the muffins in an airtight container in the pantry for 2–3 days or freeze for up to a month.
Gluten free
Use gluten-free self-raising flour.
Dairy free
Use your favourite plant-based milk.
Fussy eaters
Little person not a blueberry fan? No problem. Try swapping out the blueberries for apple and cinnamon or chocolate and banana. Raspberries and 1/2 teaspoon of lemon zest are a pretty awesome duo too.
You can cook these muffins in an air fryer or the oven.
Use a protein shaker or handheld blender to mix.
Pour the mixture into the six muffin holes, stopping 1 cm from the top of the hole.
Bake for 20–25 minutes in the oven, until they are golden.
Allow the muffins to cool before taking them out of the muffin tray as they’re still a little fragile when warm.
Before popping one of these in the lunchbox for a treat, make sure you wrap it in some plastic wrap to stop the honey/maple syrup sticking to everything.
| Amount per serving | |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 26g |
| Fiber | 1g |
| Protein | 3g |
| Fat | 7g |
