That’s where our Ultimate Smoothie Guide e-book comes to rescue. It breaks down the simple pillars of smoothie-making, so you can create blends that are nourishing, and delicious every single time. Plus, you’ll get recipe inspiration to keep things exciting.

Ready to blend like a pro? Download your guide today.

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With our smart blend of healthy fats, creamy textures, and Performance protein powders, you’ll enjoy indulgent flavours like:

• Lemon Cheesecake
• Matcha & Macadamia
• Strawberries & Cream
• Chocolate Peanut
• Pistachio Gelato
• …and more!

Why You’ll Love This Guide

• Protein-powered recipes to support muscle recovery and satiety
• Dairy-free, plant-based ingredients that keep things light and clean
• Simple instructions using the Ninja Creami for ultra-smooth results
• Flexible bases so you can customise your creations with toppings, mix-ins, and seasonal fruits

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The post Download the Form Creami & Clean: Your Guide to Healthier Protein Ice Cream appeared first on Form.

Oats are nutrient-dense and support overall well-being, while protein is essential for building and repairing the body. Combining the two is a delicious way to nourish yourself!

Some recipe highlights include:

• Crispy Waffles
• Matcha & Pistachio Overnight Oats
• Lemon & Blueberry Muffins
• Coconut & Almond Balls
• Spiced Apple & Pear Crumble

Form’s Elevate Your Oats Guide

Each one of the recipes included features a different member of the Form family, from the chocolatey hazelnut goodness of Performance Chocolate Hazelnut to our flavourless Pureblend. Download now and soon you’ll be enjoying crispy waffles, matcha pistachio overnight oats, even a spiced apple & pear crumble – and much more!

10 recipes to incorporate into your life and elevate your breakfasts, snacks, and even desserts. Instant download below. Enjoy!

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By accessing you’ll receive the guide book to download on the next page, and you’ll also join our community where we put out interesting and useful advice on a weekly email basis. You can opt-out from any of this communication at any time by clicking the link at the bottom of emails or by contacting us. We will never share your email.

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Packed with 15 easy to use recipes you’ll be an expert smoothie maker and will have levelled up your vegan protein shakes in no time. If you want to take it even further you might consider our Ultimate Smoothie guide which takes you through step by step everything you need to smart making your own creations.

Some smoothie highlights include:

• Choc Hazelnut Smoothie
• Banana Caramel Smoothie
• Refreshing Green Smoothie
• Mocha Frappuccino
• Plus lots more!

Form’s Smoothie Starter Kit

Each one of the recipes included features a different member of the Form vegan protein family in a delicious, nutritious and easy to make protein shake. Download now and soon you’ll be enjoying Choc Hazelnut Smoothies, Banoffee Smoothies, even a Mango Smoothie – and much much more!

15 recipes to incorporate into your life and elevate your protein shake. Instant download below. Enjoy!

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You can find recipes for all these in our summer recipes guide — a whistle-stop tour through 11 fresh recipes designed for enjoying in the sun.

Form’s Summer Recipes Guide E-Book

Each one of the recipes included features a different member of the Form family, from the chocolatey-coffee goodness of Performance Tiramisu to our flavourless Pureblend. By including our protein blends into the recipes you don’t need to add sugar — unless you have a super sweet tooth, in which case a few tablespoons of maple syrup will do the trick.

In addition, Superblend and Performance will balance the macronutrient profile of your treats, making you feel fuller for longer, and nourished with essential vitamins and minerals.

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Here we ask plant-based recipe developer, Ana Lopez, for their top tips on making homemade protein granola, including some killer granola flavour combinations to try and a tasty sugar-free granola recipe.

Perfecting Your Protein Granola

The main elements in a good granola are your base, a sweetener, nuts or seeds, and then finally, dried fruits.

For the base, my top recommendation would be to use jumbo oats. Porridge oats unfortunately are not that great for granola, but they can be added as a little extra to help you create some clusters. A pro tip when thinking about your oats is to add about 1/4 cup of porridge oats for every 2 cups of jumbo oats to create beautiful, moreish clusters.

You can always swap your base for buckwheat groats (buckwheat groats are the hulled seeds of the buckwheat plant — they have quite a mild taste) or gluten-free oats for a GF-friendly granola.

For some much-needed sweetness, you can sweeten your granola with many different things. You can use honey or maple syrup, for example, banana blended with dates, a sweetener, or even some orange juice.

When thinking about your dried fruits, my tip is to choose as many as you like to give different flavours. Coconut can be added from the start but is better if you add it after baking.

For the nuts and seeds, use raw nuts or seeds all the time, and be sure to bake your granola no higher than 170°C, as nuts tend to get burned before you finish baking your granola.

Ana’s Favourite Granola Flavour Combos

This is a difficult one as I love many different flavour combinations, but the ones that I keep regularly going to are:

• Blended banana, cinnamon and dates with jumbo oats, coconut and lots of almonds and walnuts.
• Orange juice, maple syrup and coffee base with jumbo oats, macadamias, almonds and orange peel.

4 Pro Protein Granola Tips To Remember

• Using dates instead of syrup it’s a great tip to remember — I always use dates with my banana granola
• Also using banana is a great ingredient to keep in mind as its sweet by nature so you don’t have to add much more extra sweeteners or oil.
• Another good tip is using one teaspoon of bicarbonate to make a fluffy syrup. Just boil orange juice or water mixed with honey, brown sugar or maple syrup and add the bicarbonate when it starts bubbling. This will create a fluffy mix that will coat your oats easily and will help you use less sweetener too.
• Nuts and seeds are a great source of protein in your granola, so feel free to add as many as you want if you’re looking to boost your protein intake. Also, if you want to add some extra protein powder it’s best mixed in with your oats before adding your syrup or banana blend.

How To Make Ana’s Healthy Sugar Free Granola

Ingredients

• 2 bananas
• 4 pitted dates
• 150ml of water
• 350g of oats
• 1/4 cup of nuts
• 1/2 tbsp of cinnamon
• Pinch of salt
• Optional: 2 tbsp vanilla protein

Method

1. Blend bananas, dates and water (at this point you can add optional protein powder and extra 50ml water).
2. Mix oats, cinnamon and salt, and add the blended banana mix.
3. Stir until all oats are fully covered.
4. Bake at 170C for 20 min, then stir and put back for another two to three 10 minute intervals until it’s golden.

How To Make Form’s Banoffee Protein Granola

Ingredients

• 200g jumbo oats
• 50g pumpkin seeds
• 50g pecan nuts
• 50g cashew nuts
• 50g puffed rice
• 40g Performance Banoffee
• 2 tbsp coconut oil
• 3 tbsp maple syrup
• 3 tbsp almond butter
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp vanilla extract
• ¼ tsp salt
• 70g dried bananas

Method

1. Preheat oven to 180c. Line a large, rimmed baking tray with parchment paper.
2. In a bowl, combine oats, puffed rice, seeds and nuts.
3. In a saucepan, gently melt the oil, mix in the maple syrup, almond butter, spices, salt and vanilla.
4. Once incorporated, add this into the dry mixture bowl. Mix well to coat everything.
5. Spread it out evenly on the baking tray. Bake it for 12-15 minutes.
6. Leave to cool, before scattering the dried bananas over the granola and mix thoroughly. Store it in an airtight container for up to 2 weeks.

The post How to Perfect Your Homemade Protein Granola appeared first on Form.

The difference is primarily between the consistency of the smoothie. The base of a smoothie bowl needs to be thick, more like a soft-serve ice-cream consistency. The amount of liquid that goes into a smoothie bowl is minimal, you only need enough liquid to allow blending of the key ingredients. This is the opposite of a smoothie, where you will add a large amount of liquid into the blender so it forms a drink.

A smoothie bowl is a bit more of a meal then. Think of it like a bowl of oats that you can add toppings to all thanks to its super-thick consistency.

So if you’re new to the smoothie bowl game, or a seasoned pro, here’s a guide to making picture-perfect and delicious smoothie bowls every breakfast time.

6 Top Tips For Making The Perfect Smoothie Bowl

Add Your Liquid A Bit At A Time

There is nothing worse than removing your blender lid and looking down at a watery smoothie. It’s hard to turn back from this point unless you add a lot more frozen fruit, by which time you’ll end with a whole lot more smoothie than you anticipated. So, add just enough liquid to allow the blending process to start. Then if it looks too thick add a drop more and so on until you have the consistency you are looking for.

Frozen Bananas Are A Great Base

As we all know, bananas can turn from ripe to extremely overripe in a blink of an eye. So rather than wasting any bananas that are on the turn, put them into a sealed container and freeze them. My advice would be to slice them into chunks before freezing too. This way they will blend that much easier, rather than trying to blend a whole frozen banana, that depending on your blender, you may struggle with.

Don’t Over Sweeten

Don’t be too quick to glug in any syrups to sweeten up the smoothie. The addition of frozen fruits like banana, mango, pineapple and kiwi will add sweetness to the smoothie without the need for anything extra. Try a little first, and then add your maple, agave, coconut or date syrup at the end, if you need it.

Think Thick

Like I have already mentioned, the thickness is key to a good smoothie bowl. Frozen bananas are always a good base as it will provide a creamy texture to your smoothie bowl. Other frozen fruits such as mango, pineapple and berries will also help.

Another good thickener is grated frozen cauliflower. You can either purchase this or simply do it your self. Grate a cauliflower so it resembles rice and freeze in a sealed container. Then add a handful or so into your smoothie mix when blending to add thickness.

Silken tofu is also a great way to thicken, and gives the smoothie bowl a silky texture while increasing the protein content. Add the silken tofu in first, so it sits closest to the blades of your blender; this way it will blend easier.

Sneak Your Greens In

Smoothie bowls are a great way to add an abundance of micronutrients with ease. If you are making a green smoothie bowl, ingredients such as spinach, kale and avocado can be added without adding any of the flavour. When making a berry-based bowl, adding beetroot can be a great way to increase your nutrient content. The other stronger flavours of the smoothie will mask the taste of the beetroot but the vibrant colour will turn your smoothie into a winner.

Be Prepared

The great thing about smoothie bowls is that the ingredients can be prepared in advance. Chop up the ingredients that you need per smoothie bowl, place them into a suitable freezer bag or container and freeze. This way, all you need to do is pull out the bag, place the ingredients into the blender and blitz. A smoothie bowl ready in minutes.

If you cut the fruit quite chunky, get them out of the freezer 10 minutes before blending to allow them to soften ever so slightly. This will make blending them easier. If your fruit is still very hard when placing into the blender, place your liquid in over the frozen fruit, this will start softening the fruit instantly and help with the blending.

The Most Common Smoothie Bowl Mistakes

All In One

I have already mentioned liquid content. Just make sure not to add it all in one go. A watery smoothie means, no bowl, no spoon and no toppings.

A Feast For The Eyes

Although the main focus should be flavour, let us not forget that we still eat with our eyes. A funky looking smoothie bowl is never a good look. Mixing complementary colours like red and green will end up giving you a wishy-washy brown looking colour, which is never very appealing.

Try to group similar colours together to avoid strange outcomes in colour. Don’t add berries to your green smoothie bowl for example, because while you think it will taste nice, it will end up becoming a browny grey splodge.

Blend Well

Always check that the ingredients are well blended. When you are using frozen ingredients like fruit and ice to thicken your bowl, it is very easy for them not to blend well. Add these items first, so they are close to the blade and will blend quickly and easily. Use a tamper if your machine has one, to make sure the ingredients are well combined and blended completely.

If your machine does not have a tamper, remove the lid and scrape down the sides and give it a little mix, to ensure that all ingredients are blended. You may well need to repeat this process several times whilst blending.

Toppings, Toppings And More Toppings

Think about your toppings. Don’t add items like granola and quinoa puffs first so they get soft and chewy. Add items like seeds and nuts first, then add your seeds and granola on top of this. That way they will remain crunchy and bring a pleasant texture to the bowl. Also chop up your fruit into bite-size pieces when placing on top.

Remember that although the smoothie bowl will be thick, it will still be soft, so there will be no cutting through large pieces of fruit. Try to make all the toppings easily fit on your spoon then.

Watch Your Ingredients Don’t Defrost

Don’t allow your frozen ingredients to defrost. This may sound obvious, but if you leave them for too long on the side whilst you prepare or chop other ingredients, or get your toppings ready, they will start to defrost pretty rapidly. This will end up with a thin smoothie, rather than a thick smoothie bowl.

The Best Smoothie Bowl Flavours To Serve Up

When it comes to flavour I love creating contrasting tastes. So, if the bowl has a good level of sweetness, add something like lime zest to bring some zing. Always keep the zest to the end and sprinkle it over the top. This way you’ll get some with every bite.

If you fancy something with a bit more of a dessert-like feel to it, then try frozen sweet potato. Using sweet potato with some cacao powder, banana and a nut butter gives you a really creamy but fudge-like bowl, great for a post-workout meal.

Frozen mango is another favourite as it brings a sweetness that helps with the thickness and doesn’t affect the colour of a smoothie bowl, so is always worth having some tucked away in the freezer. I’m all about the toppings too, so I love shaved dark chocolate, shaved fresh coconut, pomegranate, quinoa puffs for some crunch.

To Protein Powder, Or Not To Protein Powder?

There is never any problem getting enough carbohydrates into a smoothie bowl due to the very ingredients that make up the vast majority of the dish. Using nut butter, avocado, and seeds like hemp, flax, pumpkin, sunflower and chia ensure we are getting some much needed healthy fats into the mix too. But how about protein?

Protein is one of the main macronutrients that most people overlook, especially when it comes to smoothie bowls. Protein not only helps our body repair and recover from our daily activities and exercise, but it also helps with satiating hunger. Making sure you get a sufficient amount of protein in your smoothie bowl will certainly help to keep you fuller for longer, helping take it from a snack to a meal.

On the flip side, it can be hard to get the required level of protein into your daily plan without feeling uncomfortably full. Adding protein powder to your smoothie bowls in the morning then not only helps you hit your daily required amounts of protein but does it in a way with minimal impact on the rest of your eating habits for the day.

I have already talked about adding silken tofu to your smoothie bowl to help with thickness and to increase the protein content. But another convenient way is to incorporate a scoop of your favourite protein powder into the mix.

By using an unflavoured powder (like Form’s Pureblend) ensures you don’t alter the flavour of your favourite tasting bowl, but using a flavour such as vanilla can help elevate your bowl to heavenly dimensions. Trust me when I say, adding a scoop of vanilla protein to your smoothie bowl will add another level of creaminess to it.

How To Make Paul’s Key Lime & Coconut Smoothie Bowl

Ingredients

• 2 frozen bananas
• 1 cup of frozen mango⁠
• ½ cup of diced cucumber⁠
• ½ avocado⁠
• 1 kiwi ⁠
• ½ green apple⁠⁠
• 1 handful of baby spinach⁠
• 1 lime – juice and zest⁠
• 1 tbsp Performance vanilla protein powder

Toppings⁠

• ½ cup of plant based coconut yoghurt⁠
• Some shaved fresh coconut⁠
• ½ kiwi sliced⁠
• Any other of your favourite toppings if you wish e.g. quinoa puffs, chia seeds, berries, etc⁠

Method

1. Once all the fruit is cut, throw it in a blender along with the Form protein and blitz.
2. When it has been blended to a smooth consistency pour into a bowl and top with a selection of your favourite toppings.

How To Make Form’s Banoffee Smoothie Bowl

Ingredients

• 3 ripe frozen bananas (300g)
• 50g medjool dates (2-3)
• 1 tbsp cashew butter
• 3 tbsp Performance Banoffee
• 6 tbsp water
• 1 tsp vanilla extract

Toppings

• Banoffee granola

Method

1. Blend the bananas and dates in a powerful food processor until creamy and smooth.
2. In a small bowl mix the protein, water and vanilla extract until smooth. Make sure there are no lumps.
3. Pour the mixture into the food processor and then add the cashew butter and blend it all. Top with granola and enjoy!

Paul Coonan has been a chef for over 20 years, working in restaurants and hotels for the first half of his career after becoming a head chef position at 24, before making the switch to contact catering. He now also runs The Urban Canteen, a site dedicated to healthy, tasty food recipes and is a qualified nutrition coach.

The post Here’s How to Blitz Yourself an Insta-Perfect Smoothie Bowl Each and Every Time appeared first on Form.

The Chocolate Hazelnut Recipes E-book

Inside you’ll find six new original recipes to help you enjoy your Performance Protein Chocolate Hazelnut. Evoking the taste of some of your favourite chocolate spreads, our new flavour is perfect for range of deliciously sweet recipes, from porridges to baked goods.

Learn to make delicious treats like:

• Roche Protein Balls: Inspired by one of the most beloved confections in the world.
• Choc Hazelnut Shake: Makes like a smoothie, tastes like dessert.
• Choc Hazelnut Brownies: These treats are an office favourite at Form HQ.

Enter your email below to get access to this recipe book.

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“The proteins in flour are related to the wheat used and how it is milled,” explains Paul Coonan, a chef of 20 years and founder of healthy food blog, The Urban Canteen. “It is also directly related to the gluten, as these are gluten forming proteins. Typically the higher the protein content, the higher the gluten content.

“So strong flours that are used for bread making have a high gluten and protein content, while softer flours like plain flour and self-raising, which are used for cakes, biscuits, and pastry, will have a lower protein and gluten content.”

Here Coonan goes deeper into seven of the main baking flours, from plain standards to gluten-free alternatives, along with some handy tips on storage.

Breaking Down the Main Baking Flours

Plain flour

Plain flour is an all-purpose flour with a lower protein and gluten content. This makes the flour softer and ideal for cakes, pastries, thickening sauces, and biscuits.

Wholemeal Flour

Wholemeal flour is a great all-purpose flour to use in all types of baking from biscuits and cakes to breads. Despite it being higher in protein, the bran can affect the glutens elasticity capabilities, which can lead to denser bread, so avoid using this flour if you are looking for something “airy and light”.

It is a great way to incorporate more whole grain and fibre into your diet. When baking rather than simply substituting a plain flour for a wholemeal, use 1/3 whole to 2/3 plain, or 1/2 wholemeal to 1/2 plain. This will give you the benefits of plain flour as well as the benefits and nutrients of wholemeal, along with a better flavour. Do also be aware of the shelf life when buying wholemeal flour, as it tends to be shorter because of the natural oils turning rancid.

Self-Raising Flour

Self-raising flour is perfect for when you’re after those light and airy cakes, batters, muffins, and sponges. Self-raising is basically a plain flour with raising agents mixed in, but because raising agents have a limited shelf life be careful not to leave your self-raising flour in the back of your cupboard for too long before using it — you may find your cake falling flat. In contrast, plain flour has a longer shelf life because it doesn’t include these raising agents.

Bread Flour

Bread flour is a strong flour which means it has a higher protein and gluten content than the flours used for cakes like plain flour. This makes strong flour ideal for breads and bagels as gluten is what gives you an elastic structure in your baking so you get that chewy texture in your bread.

When kneading the dough during bread making, this is what develops the gluten and gives you that elasticity. If you over-knead the dough or leave it too long in your mixer, the gluten will overdevelop and this will result in a tough loaf that is hard to tear or chew.

Rye Flour

Rye flour is typically used in bread making or more savoury baking, but can be used and incorporated with plain flour in pastry or cakes. It will give your bakes a strong, rich, tangy flavour, and is low in gluten but not free from it. This will result in a dense bread, so it is usually best to mix with a higher protein and gluten flour when baking, to achieve the results you wish for.

Coconut Flour

Coconut flour does not contain gluten or wheat — but do read the label to make sure it is made in a facility that does not handle other flours — which makes this a favourite within the gluten free and paleo world. Although it can be used in pancakes, muffins breads, cookies, it typically requires a great deal of experimentation to get it right.

Coconut flour is extremely absorbent and will take on a lot of liquid you see, which is why it can be challenging to work with for anyone, and can lead to dry tasting bakes which continue to absorb moisture after the bake.

You may need to mix it with other flours then to get the benefits from them like raising agents and elasticity. Rely on well established recipes rather than just trying to substitute it yourself, or like I mentioned, at least be prepared to experiment and get it wrong a couple of times.

Spelt Flour

Used in breads, pastas, crackers, and cookies, spelt flour brings a lovely nutty like taste to the table. It is similar to wholemeal because it is high in protein due to the grains, but low in gluten. However you do not get that elasticity, so it will lead to a denser bake.

Again, it is good practice to incorporate it with other flours for better bakes, so rather than swap it out and replace an all-purpose flour for spelt, for example, use a mix of both flours in the recipe. Although it is wheat technically, many people with an intolerance to wheat find spelt flour easier to digest.

Storing Your Flour

Flour will absorb odours and moisture very easily, so airtight containers are absolutely vital. You obviously want your flour to stay as fresh as possible too, so the environment also needs to be cold or at the very least cool.

Keeping your flour in an airtight container in the freezer would be perfect, however, not many of us have large freezers big enough to accommodate bags of flour, especially if you are a keen baker with several types of flour, so your next port of call would be the fridge. But again, if you have multiple containers of flour, using your fridge may not be realistic either.

So if you have a pantry or cupboard that is away from heaters and generally stays cool, then this is where you should store it. You also want the space to be dark. Light usually brings heat, which we have already established is something we want to stay away from, and light in itself can cause oxidation which will cause the flour to spoil. If your pantry is quite a bright space or has no doors then try to use opaque containers rather than clear.

The post Get To Know Your Rye From Your Spelt With This Comprehensive Guide To Baking Flours appeared first on Form.

“Baking with protein powder can really take your muffins to the next level in terms of nutrients and flavour,” confirms Amy Lanza, the culinary brains behind vegan recipes blog, Nourishing Amy. To help you devise your own protein muffin recipes at home, we’ve put together Lanza’s top tips, including some handy advice on flour and flavours. Or, if you’re after some added guidance just follow her blueberry protein muffins recipe at the bottom — an absolute classic in the protein muffins canon.

Adding Protein To Your Muffins

The key to the best muffins is to not use too much protein powder in relation to the other ingredients. You never want your batter to be over half protein, as this would make your muffins rubbery and dry, not light and fluffy. Think about the flavour profiles too when adding protein to your muffins. Vanilla is a great one as it adds a lovely, sweet flavour.

Another key pointer is to make sure your batter is wet enough which may mean adding more liquid like yoghurt, plant milk or mashed banana, as protein powder absorbs more liquid than regular flours.

Finally, think about your fats. These are essential when baking with protein powders to make the fluffiest texture – I like nut butter, coconut oil or vegan butter alternatives for the best muffins.

In terms of when to add, mix in your protein powder with your other dry ingredients like flour or ground nuts and slowly whisk with the wet ingredients to make a smooth batter. Now you can decide if you need to add a splash more liquid to make the batter thinner and smooth.

More Tips To Making Delicious Protein Muffins

The Vegan Way

There are so many surprisingly easy ways to vegan-ise a recipe. A lot of muffin recipes will call for eggs, which you can easily swap with chia or flax eggs, using one tablespoon of ground chia or flaxseed mixed with three tablespoons of water to form a gel.  Half a mashed banana will also do, or you can play around with aquafaba, the water from a tin of chickpeas, with three tablespoons of aquafaba liquid equalling about one egg.

Lightly whisk the aquafaba as you would an egg and continue with your muffin mix. That said, a lot of recipes, when balanced correctly between fat, flours and protein powder will hold together on their own without added replacers.

A Dash Of Lemon

While taking into consideration the points above on balancing your fat, liquid and flour to protein powder quantities, there are a few other points to think about. I love to add lemon juice to the plant-based milk before stirring the batter together. This curdles the milk to form a plant-based buttermilk which will act as a natural binder to the mix. You can also do this with apple cider vinegar which works in the same way.

Flour Power

As far as flours are concerned, if you are using a gluten-free blend, make sure it contains xanthan gum, a thickener added to many flours which will help bind the batter. Oat flour is a great one to use with protein muffins and is easily made from grinding oats into a flour consistency at home. I also love to add half plain or spelt flour, and half ground almonds for a nutty taste and texture along with the protein powder.

Other flours include wholemeal, buckwheat or self-raising flour, which all behave fairly similarly. As protein powders naturally absorb more liquid than other flours, I don’t suggest using coconut flour in muffins as this also absorbs a lot of liquid and will lead to a dry, rubbery and crumbly muffin.

Cinnamon For The Win

Protein muffin flavours are great to play around with and once you have a base recipe, you can make any number of flavour combinations. I love to use chocolate protein powder and add extra chunks of chocolate which will melt in the muffins as they bake, or even some fresh cherries for a black forest gateau flavour.

Cinnamon is a great one to add to vanilla batters for a sweet-tasting muffin, and peanut butter and jelly will forever be a winning protein muffin. Add peanut butter into the muffin batter as a fat, then use vanilla protein powder and add a spoon of jam in the centre of each protein muffin.

Choccy Chunks

Textures are also important, so as well as chunks of chocolate, I love to add seeds and nuts inside my protein muffins and also add a sprinkling on top as these will crisp up in the oven. If you want something fruity, adding fresh or frozen blueberries into the batter is delicious as the blueberries burst in every mouthful.

How To Make Amy’s Nutty Blueberry Protein Muffins

There are so many recipes that I love to use protein powder in and one, in particular, are my nutty blueberry breakfast muffins. They have so much texture thanks to the juicy blueberries inside the sweet nutty streusel on top and are packed with lovely vanilla notes from the protein.

They also have a great balance of flour to protein powder meaning they are still light and fluffy while being high in protein. Easy to bake, just stir all the ingredients together, divide between the muffin cases, sprinkle over the streusel and bake. Plus, they’re even tastier with a drizzling of icing.

Ingredients

• 300ml plant-based milk
• 2 tbsp lemon juice
• 90g runny almond butter or tahini
• 100g coconut sugar
• 1 tsp vanilla essence
• 200g plain or GF plain flour
• 50g Form Performance Vanilla
• 80g nutty muesli, ground to a flour
• 60g nutty muesli, left whole
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g blueberries

For the topping:

• 100g nutty muesli
• 40g coconut sugar
• 40g vegan butter, melted

Method

1. Preheat the oven to 160Fan/180°C and line a muffin tray with 14-16 cases.
2. Make the topping by stirring together all the ingredients. Blitz the 80g muesli in a blender to a fine flour (small lumps are ok).
3. For the muffins, whisk together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Now whisk in the almond butter, coconut sugar and vanilla essence until smooth.
4. Sift in the flour, protein powder, baking powder and bicarbonate of soda and add in the ground up muesli and the salt. Whisk to a thick batter. Pour in the 60g whole muesli and most of the blueberries and fold in.
5. Divide the batter between the cases and top with the remaining blueberries. Sprinkle over the nutty streusel topping and bake for 20-25 minutes until golden and risen and an inserted skewer comes out clean.
6. Cool briefly in the tin before removing from the tin and cooling fully on a wire rack. Store in an airtight container for 3-5 days or in the fridge if it is warm. Store in the freezer for up to one month.

How To Make Form’s Tiramisu Protein Muffins

Ingredients

• 1 flax egg
• 250g self-raising flour
• 40g Performance Tiramisu
• 2 tbsp coconut sugar
• 1 tbsp raw cacao powder
• 2 tbsp coconut sugar
• 2 tsp cinnamon
• 1 tsp baking powder
• 2 tsp vanilla extract
• 4 tbsp maple syrup
• 2 cups oat milk
• 1 mashed banana (90g)
• 1 tbsp melted coconut oil
• 70g chocolate chips

Method

1. Preheat oven to 180°c fan assisted. Make your flax egg by mixing 1 tbsp flaxseed with 3 tbsp water in a bowl and place it aside.
2. Mix together the dry ingredients in one bowl (except the chocolate chips). Mix together the wet ingredients in another bowl. Once mixed, combine them and mix together until you have a nice batter.
3. Add in the flax egg and mix again.
4. Fold in the chocolate chips. Scoop the batter into muffin cups. Bake them for 20-25 minutes

The post Here’s How to Bake Your Way to Light and Fluffy Protein Muffins appeared first on Form.