NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup nonfat Greek yogurt

1 large egg

0.25 cup liquid egg whites

1 tbsp maple syrup

1 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

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 oat flour, vanilla protein powder, ground cinnamon, baking powder, and sea salt.

• 4

  In a separate bowl, combine the Greek yogurt, egg, egg whites, maple syrup, and vanilla extract until smooth.

• 5

  Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

• 6

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

• 7

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

• 8

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