NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

2 large egg whites

1 scoop vanilla whey protein powder

3 tbsp almond flour

2 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or lightly grease with coconut oil.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, egg whites, lemon juice, and vanilla extract until smooth.

• 3

  Add the vanilla protein powder, almond flour, oat flour, baking powder, and sea salt to the wet ingredients, stirring until just combined.

• 4

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter.

• 5

  Divide the batter evenly among 3-4 muffin cups, filling them nearly to the top.

• 6

  Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

• 7

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