Banana - 360g Yogurt greek plain 0% fat - 200g Oat flour - 165g Eggs chicken white - 128g Whey protein powder - 90g Coffee espresso shot - 2 shots Butter salted - 3tbsp Baking powder - 2tsp Bicarbonate of soda - 2tsp Salt - 0.5tsp
Preheat the oven to 160°C/325°F/ Gas Mark 3. Put 4 muffin cases in a muffin tray.
Mix the flour, baking powder, bicarbonate of soda, whey powder, 20 g/ 3/4 oz and a small pinch of salt in a large bowl and mix well. Add the banana, greek yoghurt, melted butter, eggs and 4 tablespoons of espresso, and stir until evenly mixed. Leave to stand for a moment, then spoon the mixture into the muffin cases.
Bake in the preheated oven for 25 minutes, or until well risen and the tops spring back when pressed with a fingertip. Leave to cool slightly, then transfer to a wire rack.
This recipe makes 4 muffins at 300kCal and 3 muffins at 400kCal