Sweet juicy squishes of blueberry dotted throughout, the recipe makes four portions, so perfect for meal prep and it’s just as portable as my carrot cake version.
Ingredients (Makes 4 portions)
2 large ripe mashed bananas
2 large eggs
100g grated courgette
1 cup (80g) porridge oats
4 tbsp (40g) chia seeds
100g frozen or fresh blueberries
1 tsp baking powder
2 tsp sweetener (I use stevia or erythritol, standard sugar, honey, whatever you’ve got will work)
1 tsp vanilla extract
40g unflavoured protein powder
1/4 cup any milk
Pumpkin seeds or some jumbo rolled oats to sprinkle on top
Method
Preheat oven to 180-200 Celsius (fan), grease and line 4 small tins.
Grate courgette (cut in half and scoop out watery seedy centre first, or grate around it and discard) into a large bowl, then give it a squeeze to remove some of the water.
Mash in the banana and whisk in the egg.
Add all the other ingredients, except the milk. Give it all a really good mix and then add the milk bit by bit, you want a fairly loose consistency so adjust quantity accordingly.
Pour into lined tins and sprinkle pumpkins seeds and a few oats on top. Bake in the oven at 190 degrees (fan) for 18-20 mins or until skewer comes out clean.
Enjoy straight away or remove from tin and keep in fridge for up to 4 days.
I find it bakes best in individual portions or something quite shallow if you do a larger batch, like a traybake rather than a loaf tin. And do let me know if you make it!