Banana and PB Protein Muffins!

Lately, I’ve been really focused on eating plenty, keeping fit and staying healthy. Part of my regime is to get in at least 90g of protein per day; I also like a sweet treat that won’t harm my waistline!

Alas, Banana PB Protein Muffins were born! I used the recipe from Dashing Dish as a base and then added the peanut butter (cause I could quite frankly marry peanut butter!!) and it adds a little more protein and fats to the muffin! You could easily add in some dried fruit, chocolate chips, coco powder or adapt protein flavours…anything!


– 1 large banana

– 6 egg whites

– 122g low fat greek yoghurt

– 67g oats

– 2 scoops of vanilla protein powder

– 1 tsp baking powder

– 1 tsp baking soda

– 1/2 tsp cinnamon

– 12 tsp peanut butter (optional)


Method (makes 12 muffins)

– Pre-heat the oven to 175°C

– Line muffin tin with foil or spray with non-stick cooking spray

– Blend all ingredients (excluding peanut butter) until you have a smooth batter

– Divide mixture into muffin tins

– Place one teaspoon of peanut butter into each cup

– Bake for 15-18 minutes until golden brown


You should now have a gooey, banana’y, protein’y packed sweet snack!


Jammy Dodgers


I recently received a lot of baking bits and pieces. One specific bit, is my Peyton and Byrne, “British Baking” cookbook. For those who don’t know, Peyton and Byrne is a popular cafe branched throughout London. They do lovely cakes, pastries, sandwiches and more! When I worked in Covent Garden I was a regular customer and therefore chose their cookbook over the Hummingbird Bakery book (plus it’s way prettier for your kitchen counter!)

British Baking

Upon receiving the book I decided I would work my way through it – no turning back, no skipping forward. Alas, we start at page one…

The Jammy Dodger

We love them, but can we really replicate them?!

I’m going to say yes on appearance but nope on taste. Buttttttttt… before you leave!! These are right tasty biccies so get on them if you like shortbread and you like jam!


250g unsalted butter, softened

120g caster sugar, plus extra for sprinkling

250g plain flour, plus extra for rolling

120g fine semolina flour

12 tsps strawberry jam


– Line a baking tray with baking paper

– Beat butter and sugar until creamy

– Add both flours and beat until combined into a dough

Make sure to flour your work surface!!! Then roll out your dough to 5mm thickness

– Use a biscuit cutter to cut out roughly 16 biscuits

– Cut a 2cm heart (ish) out of half of the biscuits

– Sprinkle with sugar

– Place on the baking tray and put into the fridge for 15-20 minutes

– Pre-heat the oven to 180°C/gas 4

– Bake for 12-15 minutes until a pale golden colour

– When cool, spread the jam generously on half of the biscuits and sandwich with the non-jammy biscuits!


Now you have some tasty jammy dodgers for you and your friends to share! Enjoy!

Coming soon: Chocolate Hazelnut Cookies

Oaty Proteiny Cookys

I took a night off from the gym and decided to treat myself to some baking. I love baking – it allows me to relax and put my concentration into making something beautiful! I’m definitely not a pro baker – baking is far too meticulous for me, I like to throw things together and hope they work out! Hence the reason I used oats to make these bad boys.

Not only are oats better for you than flour, but they require very little attention!

These cookys are fairly guilt free (unless you eat them all in one go like me) and are packed with protein and vitamins from the fruits! I even added some dark chocolate for a little added danger! You don’t have to add the protein, that’s just for the gym freaks amongst us!

So, how did I make these ooey gooey oaty cookys? (I know I’m spelling it wrong, it’s meant to be cute and quirky)


2 Bananas

Splash of Unsweetened Almond Milk


1-2 Scoops Whey Protein Powder (I used vanilla – feel free to experiment)

Porridge Oats

4 Squares Green & Blacks 85% Cocoa Dark Chocolate, chopped (you can use any chocolate, 85% cocoa can be very overpowering!)

6 Large Strawberries



– Pre-heat the oven to 200°C and line a baking tray with some greaseproof paper

– Blend the bananas up until they’re pretty free of lumps. Feel free to do this with a fork/masher if you don’t have a blender!

– Add a splash of almond milk to help loosen up

– Mix in the cinnamon and protein powder

– Add porridge oats until the wet mixture is completely soaked up – but still malleable

– Add the chocolate chips and half of the strawberries, finely chopped

– Form small balls, place on baking tray and press down gently.

– Using up the remaining strawberries, chop them in half and push into the top of each cookie

– Bake until the edges begin to brown (roughly 10 minutes) The bigger the balls, the longer it takes! – there’s definitely a joke in there somewhere.


This recipe is incredibly easy to adapt. Change the chocolate, add some fruit, fill with a spoonful of peanut butter or nutella, or both! The oats are your oyster!

I hope you all enjoy them!