Recipe
Protein Breakfast Cupcakes
Soft, fruity protein breakfast cupcakes made with SCI-MX Protein Shake, oats, Greek yoghurt and raspberries. Easy to bake ahead and grab whenever you need a quick protein-packed bite.
Breakfast, but make it a little more fun.
These soft, fruity protein cupcakes are an easy way to turn a few everyday ingredients into something that feels a little more exciting. Made with SCI-MX Protein Shake, oats, Greek yoghurt and raspberries, they're easy to bake ahead and grab whenever you need a little pick-me-up.
Make a batch, grab one on the go and you're sorted.
YOU'LL NEED
- 400g 0% Greek yoghurt
- 2 scoops SCI-MX Protein Shake
- 150g oats
- Raspberries
- Dark chocolate chips
- A splash of milk
HOW TO MAKE IT
- Preheat your oven to 180°C and line a muffin tray with cupcake or muffin cases.
- Add the Greek yoghurt, SCI-MX Protein Shake and oats to a large mixing bowl. Mix well until the ingredients are fully combined and you have a thick mixture.
- Add the raspberries and dark chocolate chips, then gently mix through so they're evenly distributed throughout the mixture.
- Add a splash of milk and mix again until the consistency is thick but easy to spoon into the muffin cases.
- Divide the mixture evenly between the lined muffin cases.
- Bake at 180°C for 20 minutes, until the cupcakes are baked through.
- Remove from the oven and allow to cool slightly before serving.
PRO TIP: Make a batch ahead of time and keep them ready to grab for an easy protein-packed breakfast or snack.
Made with SCI-MX Protein Shake
More than a shake.
Discover more ways to use SCI-MX Protein Shake beyond the shaker, from breakfast bakes to everyday recipes.
