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Mango Berry Protein Muffins

True Protein Blogger by Sophie Roselt |@sophieroselt 19 December 2019

Get your daily dose of summer fruits with these muffins combined with True's WPC80

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Serves 10


1/2 cup of gluten-free flour
1.5 cups of oats
1 scoop of True Protein WPC80 French Vanilla Protein Powder
1 tsp baking powder
1/4 cup coconut sugar
1/2 cup coconut shredded
1/2 cup Greek yoghurt
1 mashed banana
1/4 cup olive oil
1 egg
1 tsp vanilla
1/2 diced mango
1/2 cup blueberries
1/4 cup raspberries


  1. Preheat oven to 180 degrees Celsius

  2. Add dry ingredients to a bowl and combine.

  3. In a separate bowl combine all the wet ingredients except for the fruits and combine.

  4. Add the dry bowl in 3 batches to the wet, stirring as minimally as possible. Add the fruit and gently fold into the mixture being careful not to over mix.

  5. Put into a greased/non-stick muffin tray & bake for 40 minutes.

  6. Allow to cool on a cooling rack before consumption.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.