NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

1 scoop vanilla whey protein powder

0.5 cup non-fat Greek yogurt

1 large egg white

0.25 cup unsweetened almond milk

0.25 cup fresh blueberries

1 tsp baking powder

0.25 tsp sea salt

1 tbsp almond flour

1 tsp coconut oil

0.5 tsp ground cinnamon

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt.

• 3

  Add the Greek yogurt, egg white, and almond milk to the dry ingredients, stirring until a thick, smooth batter forms.

• 4

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

• 5

  In a separate small bowl, combine the almond flour, coconut oil, and ground cinnamon, mixing with a fork until the texture is crumbly.

• 6

  Distribute the muffin batter evenly among the prepared muffin cups.

• 7

  Sprinkle the almond-cinnamon streusel topping over the center of each muffin.

• 8

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

• 9

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