Protein muffins

Prep Time: 5 mins Cook Time: 15-18 mins
Serves: Makes 12 Muffins



  • 1 red/green pepper
  • 3 spring onions
  • 4 little cherry tomatoes/one normal tomato
  • 1 handful spinach/ green leaves
  • 6 free range eggs
  • ½ tsp salt
  • 4-5 splashes hot sauce (or 1tsp curry powder)
  • 1 tsp extra-virgin olive oil
  • 50g dairy-free cheddar (optional)


  1. Pre-heat the oven to 200°C.
  2. Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
  3. Wash the spinach, lightly chop it and add it to the bowl as well.
  4. Add the eggs and salt. Mix well.
  5. Optionally add some hot sauce or curry powder.
  6. Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots.
  7. If you’re so inclined, layering some dairy-free cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix the dairy-free cheese into the batter.
  8. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Tip: These are a great option for after you have been to the gym, or if you are sat at your desk at work and start to feel hungry at around 3pm. The protein helps to repair any torn muscles after a heavy workout.

Macronutrients Breakdown

  • Carbs: 0.89g
  • Protein: 1.49g
  • Fat: 1.83g


  • Calcium: 23.75mg
  • Vitamins D: 0mcg
  • B12: 0.11mcg
  • Kcal per serving: 25.67Kcal pp


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