Supersonic Blueberry Banana Muffins

New recipe of high-protein gluten-free blueberry banana muffins, brought to us by Blake Scholl, Founder & CEO of Boom Supersonic:

Recipe: blend pasture-raised eggs with banana, blueberries, and paleo vanilla protein powder. Fold in gluten free rolled oats. Bake at 350F for about 16 min. Don’t ask me the proportions, I eyeballed the whole thing.

Based on the ingredients, these muffins provides a balance of complex carbohydrates and potassium to ensure sustained physical stamina and prevent muscle cramping during long shifts. The choline in eggs and antioxidants in blueberries sharpen mental focus and decision-making, which are critical for maintaining safety and precision on the production floor. Finally, the high-quality protein and fiber support muscle recovery and provide long-lasting satiety, helping you avoid the energy crashes associated with processed snacks.

Reversed Engineered Recipe

Since this ingredient list (eggs, banana, blueberries, protein powder, and oats) is essentially a protein pancake or muffin batter, the most efficient way to prep it for a manufacturing environment is to bake it. This allows for easy, one-handed eating that doesn’t require a mess or silverware.

Hey, composites and muffins are both cured in an oven. Not sure muffins would do great in an autoclave though.

Bill of Materials

• 2 ripe bananas
• 4 pasture-raised eggs
• 2 scoops protein powder
• 2 cups gluten-free quick cooking rolled oats

Workholding Fixtures

• Mixing Bowl
• Muffin Pan
• (optional) Parchment Muffin Liners

Digital Work Instructions

1. Prep the Batter: Mash 2 ripe bananas, whisk in 4 pasture-raised eggs, 2 scoops of protein powder, and 2 cups of GF oats. Fold in 1 cup of blueberries last.
2. Bake as “Pancake Muffins”: Pour the mixture into a greased muffin tin. Bake at 180°C (350°F) for 18–22 minutes.
3. Store & Grab: Once cooled, these can be kept in the fridge for 5 days or frozen for up to a month.