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RECIPE

Pre-Workout Chocolate-Stuffed Banana Muffins | Protein Plates Recipe Book

Ooey, gooey and goal-fuelling.

As much as we love a pre-workout shake, it’s not always the time or the place for one. For example, it’s probably not the best idea to slurp down 180mg of caffeine for your 8pm workout or you’ll be bouncing off the walls all night. And that’s where caffeine free options come in handy.

Case and point – these banana muffins. Not a scrap of added caffeine, but they’ll be sure to give you the boost you need before dragging yourself out of the door when you’d rather be in bed. If you didn’t already know, bananas are an excellent source of energy that won’t keep you tossing and turning all night.

And better yet, with the added chocolate centre they make the perfect after-dinner treat.

 

Servings:  6

Prep time:  15 minutes

Cook time:  20 minutes

Ingredients

Instructions

  1. Before you get started, preheat the oven to 180C and prepare a muffin tray with a few sprays of low-calorie cooking spray. 

  2. While the oven is heating up, add the ripe bananas to a large bowl and mash until relatively smooth. Add the eggs, milk, and FlavDrops, and mix until fully combined. 

  3. Next, add the oats, cinnamon, baking powder and Impact Whey Protein to the banana mixture and stir through thoroughly. 

  4. Spoon the mixture into the muffin tray, filling each space until its roughly three quarters full. Create a small dip in the mixture, pour in a teaspoon of chocolate hazelnut spread, then cover with another spoonful of the muffin mixture.

  5. Place a banana slice on the top of each muffin, sprinkle with a few oats, then bake for 20 minutes. 

  6. Finally, remove from the oven and allow to cool for at least 5 minutes before eating — then enjoy that gooey chocolate centre.

calories264
totalFat10
saturatedFat0
transFat0
polyunsaturatedFat0
monounsaturatedFat0
cholesterol0
sodium0
potassium0
totalCarbohydrates32
dietaryFiber0
sugar0
protein13
vitaminA0
vitaminC0
calcium0
iron0
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Emily Wilcock
Emily Wilcock Content Executive
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.

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