NUTRITION

SERVINGS

INGREDIENTS

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Non-fat Greek yogurt

1 large Egg

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tbsp Maple syrup

1 tsp Coconut oil

0.25 tsp Ground cinnamon

1 tsp Lemon zest

1 tbsp Lemon juice

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line three slots of a muffin tin with parchment liners.

• 2

  In a medium bowl, whisk together the egg, 0.25 cup of the Greek yogurt, vanilla extract, and 0.5 tablespoon of the maple syrup until smooth.

• 3

  Stir in the vanilla protein powder, 0.125 cup of the oat flour, baking powder, sea salt, and lemon zest until a thick batter forms.

• 4

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

• 5

  In a small separate bowl, combine the remaining 0.125 cup of oat flour, coconut oil, cinnamon, and 0.25 tablespoon of the maple syrup to create a crumbly texture.

• 6

  Distribute the muffin batter evenly among the three lined tins and sprinkle the oat crumble over the top of each muffin.

• 7

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

• 8

  Whisk together the remaining 0.25 cup of Greek yogurt, lemon juice, and the remaining 0.25 tablespoon of maple syrup to create a smooth glaze.

• 9

  Allow the muffins to cool slightly on a wire rack before drizzling the zesty lemon glaze over the tops.