Muffins are so awesomely versatile. You can eat them alone for breakfast, as a snack during the day, or even when you're craving something a little sweet late at night.

You can make them even better by adding protein powder to the mix, like in this recipe. These lemon and berry protein muffins are gluten-free and they're popping with fresh berry flavour. Plus, the balance whey protein adds 30-35 grams of protein to the batch.

Ingredients

• 3 eggs
• 80g sugar
• 3 tbsp olive oil
• 40g Balance Naturals 100% Whey - Vanilla
• 100g Healtheries Rice Flour
• 15g Healtheries Ground Cornmeal
• 4 tbsp gluten-free custard powder
• 1 tsp gluten-free baking powder
• 1 tsp gluten-free baking soda
• Juice and zest of 1 lemon
• 200g buttermilk
• 1/2 cup frozen berries

Directions

1. Preheat your oven to 150 degrees C.
2. Lightly spray a muffin tin with olive oil.
3. In a large mixing bowl, beat together the eggs, sugar, and olive oil until light.
4. In a separate bowl, weigh out the Balance Naturals 100% Whey, rice flour, and cornmeal. Add the baking powder, baking soda, and custard powder.
5. Weigh the buttermilk and add to the dry mix, then add the lemon zest and juice. Stir to combine.
6. Add the buttermilk mixture to the large mixing bowl beat all the ingredients to a light batter.
7. Pour the mixture into the muffin tin, leaving space for rising. Top with the frozen berries (they'll sink in as the muffins bake).
8. Bake for 20-25 minutes, until cooked through.
9. Let the muffins cool, remove them from the tin, and enjoy!