NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.75 cup non-fat Greek yogurt

1 scoop vanilla protein powder

1 large egg

0.5 cup fresh blueberries

0.5 tsp baking powder

0.25 tsp cinnamon

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp monk fruit sweetener

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

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 3

  In a medium mixing bowl, whisk together the egg, Greek yogurt, vanilla extract, and monk fruit sweetener until smooth.

• 4

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

• 5

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 6

  Divide the batter evenly among the muffin cups, filling each about three-quarters full.

• 7

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

• 8

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