Breakfast Power Muffins

What a cracking start to the day! These muffins are packed with protein, fibre, anti-inflammatory spices, veggies and fruit, plus they are flipping delicious. A great breakfast on the go so get baking, stat!

Serves: 8

Prep: 10 Minutes

Cook: 20-25 Minutes


  • 6 eggs
  • 1 tsp of baking powder
  • 1 tsp bicarbonate of soda
  • Dice sized chunk of fresh ginger, peeled
  • 2 bananas
  • 80g vanilla protein powder (we used Sunwarrior: if using an unsweetened powder you may want to add 1 tbsp of honey or Xylitol)
  • 2 tbsp chia seeds
  • Pinch of nutmeg
  • 2 tsp cinnamon
  • 1 large carrot, grated
  • 50g coconut flour


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Place the muffin cases in the muffin baking tray.
  3. Beat the eggs, bicarbonate of soda and baking powder together for 2 minutes in a food processor or blender until light and fluffy.
  4. Add the ginger, bananas, protein powder, chia, nutmeg and cinnamon. Sift in the coconut flour and mix again. Finally stir in the grated carrot.
  5. Pour the batter into the prepared muffin cases and bake in the oven for 20-25 minutes. Allow to cool and serve topped with butter or nut butter.