NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 medium banana

0.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

0.25 cup egg whites

0.25 oz chopped walnuts

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  In a blender, pulse the rolled oats until they reach a coarse flour-like consistency.

• 3

  In a medium bowl, mash the half banana until smooth, then whisk in the egg whites, vanilla extract, and half of the Greek yogurt (reserve the rest for serving).

• 4

  Add the oat flour, protein powder, baking powder, and cinnamon to the wet ingredients, stirring until just combined.

• 5

  Gently fold in the chopped walnuts, then divide the batter evenly into the prepared muffin cups.

• 6

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

• 7

  Allow the muffins to cool slightly before serving alongside the remaining dollop of creamy Greek yogurt.