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Molly Sims Banana Blueberry Muffins

1 muffin (makes 12) 
10 mins
30 mins

4 bananas 
1 cup blueberries 
2 scoops ISOPURE® Zero/Low Carb Protein in Creamy Vanilla
1 egg 
1 stick butter, melted (and not too hot) 
2/3 cup brown sugar 
½ tsp baking soda 
½ tsp baking powder 
1 teaspoon cinnamon 
½ teaspoon nutmeg 
¼ teaspoon cloves 
½ teaspoon salt 
1 1/4 cup flour 
1 lemon  

Icing ingredients: 

3 tablespoons milk 
1 cup powdered sugar 
2 teaspoons vanilla 


  1. Preheat oven to 350 degrees and coat a 12 cup muffin tin with cooking spray. 
  2. Combine dry ingredients (flour, salt, baking soda, powder, spices and protein powder) in a mixing bowl. Fold in blueberries and then set aside. 
  3. Mash or blend bananas until pureed. 
  4. In another bowl whisk together the egg, melted butter and brown sugar (be sure to pour the butter in slowly and whisk constantly so it doesn’t curdle the egg). 
  5. Add in banana puree 
  6. Mix dry ingredients into the wet ingredients. Scoop batter evenly into muffin tin and bake for 15-20 minutes, or until the edges are slightly golden and a toothpick inserted comes out clean. Wait for muffins to cool before adding icing. 
  7. Whisk together all icing ingredients until smooth and then drizzle on top of muffins. 
  8. Lastly add lemon zest.