NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.13 cup Vanilla whey protein powder

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Nonfat Greek yogurt

0.25 cup Liquid egg whites

0.5 cup Fresh blueberries

1 tbsp Almond flour

0.25 tsp Ground cinnamon

1 tsp Coconut oil

1 tbsp Monk fruit sweetener

1 tsp Lemon juice

1 tsp Lemon zest

1 tsp Monk fruit sweetener

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, and sea salt.

• 3

  Add the nonfat Greek yogurt, liquid egg whites, and one tablespoon of monk fruit sweetener to the dry ingredients, stirring until a smooth batter forms.

• 4

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.

• 5

  In a separate small bowl, combine the almond flour, ground cinnamon, and coconut oil, mixing with a fork until it reaches a crumbly streusel consistency.

• 6

  Divide the muffin batter equally among the six prepared muffin liners.

• 7

  Sprinkle the almond streusel evenly over the top of each muffin and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

• 8

  While the muffins cool slightly, whisk together the lemon juice, lemon zest, and the remaining teaspoon of monk fruit sweetener to create a thin glaze.

• 9

  Drizzle the lemon glaze over the warm muffins before serving.