NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 scoop Vanilla protein powder

0.25 cup Oat flour

1 large Egg

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 tbsp Almond flour

0.5 tsp Ground cinnamon

0.5 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is completely smooth.

• 3

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until just combined without overmixing.

• 4

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 5

  In a small separate bowl, combine the almond flour, ground cinnamon, and maple syrup, mixing with a fork until a crumbly streusel texture forms.

• 6

  Divide the muffin batter evenly among the prepared muffin liners, filling them about three-quarters full.

• 7

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

• 8

  Bake for 20 to 22 minutes, or until the muffins are golden on top 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 to cool completely.