NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Rolled Oats (45g)

3 scoops Whey Protein Isolate, Vanilla (90g)

6 large Egg Whites (approx. 198g)

1/2 cup Non-fat Greek Yogurt (115g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Unsweetened Dried Cranberries (40g)

1/4 cup Almond Flour (28g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 tbsp Honey (21g)

4 tbsp Almond Butter (64g)

1 tsp Baking Powder (4g)

1 tsp Ground Cinnamon (2.6g)

1/4 tsp Ground Nutmeg (0.6g)

A pinch of Salt

PREPARATION

• 1

  Preheat the oven to 375°F and line a muffin tin with silicone or paper liners.

• 2

  In a large bowl, combine the rolled oats, whey protein isolate, almond flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.

• 3

  In a separate bowl, whisk together the egg whites, non-fat Greek yogurt, unsweetened almond milk, and honey until smooth.

• 4

  Fold the wet ingredients into the dry mixture until just combined.

• 5

  Stir in the low-fat cottage cheese, unsweetened dried cranberries, and almond butter until evenly distributed. Do not overmix.

• 6

  Spoon the batter evenly into the prepared muffin tin, filling each cup nearly to the top.

• 7

  Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• 8

  Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

• 9

  Enjoy warm or at room temperature as a protein-rich treat any time of day.