NUTRITION

SERVINGS

INGREDIENTS

0.6 cup Greek yogurt

1 scoop protein powder

2 large egg whites

0.25 cup almond flour

0.5 cup blueberries

1 tsp lemon zest

4 tsp lemon juice

1 tbsp walnuts

1 tbsp rolled oats

1 tsp honey

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and line a muffin tin with silicone liners.

• 2

  In a large bowl, whisk 0.5 cup of the Greek yogurt with the egg whites, 3 tsp of the lemon juice, and the vanilla extract.

• 3

  Stir in the protein powder, almond flour, baking powder, sea salt, and lemon zest until a smooth batter forms.

• 4

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

• 5

  In a small separate bowl, finely chop the walnuts and mix them with the rolled oats and honey to create the crumble topping.

• 6

  Divide the batter evenly into the muffin liners and sprinkle the walnut-oat crumble over the tops.

• 7

  Bake for 20 to 22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

• 8

  Whisk the remaining 0.1 cup of Greek yogurt and 1 tsp of lemon juice together, then drizzle over the muffins once they have cooled slightly.