NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1.25 scoop vanilla whey protein powder

0.25 cup nonfat plain Greek yogurt

0.25 cup liquid egg whites

0.5 cup fresh blueberries

2 tbsp unsweetened almond milk

1 tsp baking powder

0.25 tsp sea salt

1 tbsp almond flour

1 tsp coconut oil

0.5 tsp ground cinnamon

1 tsp vanilla extract

PREPARATION

• 1

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

• 2

  In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, sea salt, and 0.25 tsp of the ground cinnamon.

• 3

  Add the Greek yogurt, liquid egg whites, unsweetened almond milk, and vanilla extract, stirring until the batter is well combined.

• 4

  Gently fold the fresh blueberries into the muffin batter to ensure they are evenly distributed without bursting.

• 5

  Prepare the streusel by mixing the almond flour, coconut oil, and the remaining 0.25 tsp of ground cinnamon in a small dish.

• 6

  Spoon the batter into the prepared muffin liners and sprinkle the almond streusel over the top of each muffin.

• 7

  Bake for 18 to 22 minutes until the muffins have risen and the streusel is golden brown and fragrant.