If your body clock tells you it’s the weekend, then we want to make the weekend even longer with the comfort of freshly baked protein muffins.


  • 1 cup of Jungle Plus
  • 1 cup white whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp baking power
  • 1 cup of unsweetened apple sauce
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup blueberries

How to

  1. Add all dry ingredients (except for 1 tsp of stevia and the blueberries) to a large bowl and mix until combined
  2. Add all wet ingredients to a medium bowl and mix until combined
  3. Pour wet ingredients into the dry and mix with a spatula until a batter forms (do not over mix)
  4. Once the batter forms, fold in 2/3 cup of blueberries
  5. Now line a regular sized muffin tray with 8 paper liners, coat them with baking spray, and add the batter equally to each tin
  6. Top the tins with a few blueberries and a dash of sugar
  7. Bake at 190 C for around 20 mins
  8. Let them cool on a baking tray
  9. Store in an air-tight container and refrigerate for 7 days or freeze the muffins for up to a few months
  10. Makes 8 servings

Product used

Jungle Plus

Jungle Plus Original


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Recipe Courtesy of Jungle oats and Jungle Plus