Gluten-Free Muffins Recipe | Berry Breakfast Muffins

Trying to get a head start on your meals for the week?

Add these quick & simple muffins to your prep menu for delicious on-the-go breakfasts!


30g Myprotein Super Berries mix

3 scoops Myprotein Rolled Oats

2 Tbs Myprotein Peanut Butter

1 Mashed Medium Banana

1 Tsp Ground Cinnamon

1 Tsp Baking Powder

1 Medium Egg


1) Preheat the oven on 180oC and add 6 paper cases to a muffin tray.

2) In a large bowl mash the banana, mix with the egg and peanut butter until a gloopy liquid has formed.

3) Add all the dry ingredients – oats, cinnamon, baking powder and half the dried fruit.

4) Mix everything together and add a large tablespoon to each paper case.

5) Sprinkle remaining dried fruit onto each one and place in the oven for 15 – 20 minutes.

6) Once golden brown remove from the oven and leave cool.

Once cold they can be stored in an airtight container for 5 days

… Enjoy!

Macros per serving

Makes 6 muffins

Calories – 150

Carbs – 16g

Fat – 6.5g

Protein – 7g

Sugar – 6g

Gemma Amery

Gemma Amery

Writer and expert

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