01/24

Molly’s Go-To Breakfast: Banana Blueberry Muffins

By Mollysims.com

There’s nothing we love more than a breakfast recipe with a protein boost to get us ready for the day. These Banana Blueberry Muffins have truly become our latest breakfast obsession. The key to adding protein powder to a muffin is using a good protein powder and our go-to is ISOPURE® Zero Carb Protein Powder in Creamy Vanilla. One scoop of Isopure’s Zero Carb Protein Powder has 25 grams of protein…I mean, does it get any better than that? The Creamy Vanilla flavor is the perfect complement to the banana and blueberries. And don’t forget the lemon zest drizzle, it’s a MUST

Scroll below for Molly’s go-to breakfast banana blueberry muffins.

Recipe: Banana Blueberry Muffins

Makes 12 Muffins

Muffin Ingredients:

4 bananas
1 cup blueberries
2 scoops ISOPURE® Zero/Low Carb Protein in Creamy Vanilla
1 egg
1 stick butter, melted (and not too hot)
2/3 cup brown sugar
½ tablespoons baking soda
½ tablespoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 1/4 cup flour
1 lemon

Icing ingredients:

3 tablespoons milk
1 cup powdered sugar
2 teaspoons vanilla

Directions

Preheat oven to 350 degrees and coat a 12 cup muffin tin with cooking spray.
Combine dry ingredients (flour, salt, baking soda, baking powder, spices and ISOPURE® Zero Carb Protein Powder in Creamy Vanilla) in a mixing bowl.
Fold in blueberries and then set aside.
Mash or blend bananas until pureed.
In another bowl whisk together the egg, melted butter and brown sugar (be sure to pour the butter in slowly and whisk constantly so it doesn’t curdle the egg).
Add in banana puree.
Mix dry ingredients into the wet ingredients. Scoop batter evenly into muffin tin and bake for 15-20 minutes, or until the edges are slightly golden and a toothpick inserted comes out clean. Wait for muffins to cool before adding icing.
Whisk together all icing ingredients until smooth and then drizzle on top of muffins.
Lastly, add lemon zest.