Banana Blueberry Scones
100g of blueberries
100g high-protein yogurt (9g-10g protein per 100g)
1 tbsp. of honey (20g)
1 tbsp. of baking powder
Pinch of salt
Dash of vanilla essence
Add oats to a large baking bowl.
Blend eggs and bananas in a nutribullet/blender for 10-20 seconds.
Add eggs/banana mixture to oats and stir mixture until you have a consistent texture.
Add blueberries and yogurt and stir mixture again.
Add honey, pinch of salt, vanilla essence and baking powder, stirring the mixture after you add each ingredient.
Transfer the mixture to baking cases - should be enough for 15 scones/queen cakes.
Add baking tray to a pre-heated oven and leave at 190 degrees for 25 minutes.
Remove from oven once the scones show a golden brown colour.
Nutritional Information (per scone - recipe makes 15 scones):