Protein is an important nutrient for little bodies and is necessary for growth and development. These peanut butter and blueberry muffins are delicious and deliver a punch of protein power at breakfast, snack time and any time of the day!


  • Non-stick cooking spray
  • 1 cup uncooked oat bran
  • 1 ¾ cup Parmalat Growth 3+
  • 2 cups all-purpose flour
  • ½ cup loosely packed brown sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup Parmalat plain medium fat smooth yoghurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 tbsp peanut butter
  • 1 cup fresh blueberries


  1. Preheat oven to 180 C and grease a standard 12-muffin tin with a non-stick cooking spray.
  2. In a medium sauce pan stir together oat bran and 1 cup Parmalat Growth 3+. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until ready.
  3. In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine.
  4. In a separate bowl combine remaining Parmalat Growth 3+, yoghurt, eggs, vanilla, and peanut butter and mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked oat bran and blueberries. Divide batter among muffin cups.
  5. Bake for 20-25 minutes until an inserted toothpick comes out clean.