NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

1 large Egg

0.5 cup Rolled oats

0.5 cup Fresh blueberries

1 tsp Baking powder

1 tsp Vanilla extract

0.5 tbsp Maple syrup

2 tbsp Almond flour

0 tsp Coconut oil

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Place the rolled oats in a blender or food processor and pulse until they reach a fine flour consistency.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and maple syrup until smooth.

• 4

  Add the ground oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until just combined.

• 5

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

• 6

  In a small separate bowl, combine the almond flour, coconut oil, and cinnamon, mixing with a fork until a crumbly texture forms.

• 7

  Divide the muffin batter evenly among three muffin cups, then sprinkle the almond crumble over the top of each.

• 8

  Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

• 9

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