NUTRITION

SERVINGS

INGREDIENTS

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.25 tsp Sea salt

0.5 cup Nonfat Greek yogurt

1 large Egg

0.25 tbsp Coconut oil

1 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Monk fruit sweetener

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the vanilla protein powder, oat flour, baking powder, and sea salt until no clumps remain.

• 3

  In a separate bowl, combine the Greek yogurt, egg, melted coconut oil, vanilla extract, and lemon juice, whisking until the mixture is completely smooth.

• 4

  Gradually add the dry ingredients into the wet ingredients, stirring with a spatula until just combined; avoid over-mixing to keep the texture light.

• 5

  Gently fold in the fresh blueberries and the lemon zest so they are evenly distributed throughout the batter.

• 6

  Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

• 7

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

• 8

  While the muffins cool, whisk together the monk fruit sweetener and a small amount of extra lemon juice in a small bowl to create a thin glaze.

• 9

  Drizzle the lemon glaze over the muffins once they have reached room temperature and enjoy.