NUTRITION

SERVINGS

INGREDIENTS

40 g oat flour

35 g vanilla protein powder

100 ml egg whites

50 g non-fat Greek yogurt

50 g fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

10 g almond flour

5 g cold grass-fed butter

1 tsp maple syrup

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 175°C and line a muffin tin with silicone liners or lightly grease with coconut oil.

• 2

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

• 3

  In a separate bowl, whisk the egg whites, Greek yogurt, lemon juice, and lemon zest until the mixture is smooth and aerated.

• 4

  Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix, then fold in the fresh blueberries.

• 5

  Create the streusel topping by combining the almond flour, cold grass-fed butter, and maple syrup in a small bowl, using a fork to mash the butter until a crumbly texture forms.

• 6

  Distribute the muffin batter evenly into the prepared muffin tin and sprinkle the almond streusel over the top of each muffin.

• 7

  Bake for 18-20 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.

• 8

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