NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

1 large egg

0.5 cup fresh blueberries

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tbsp almond flour

1 tsp coconut oil

1 tsp maple syrup

1 tsp lemon juice

1 tsp lemon zest

0.25 tsp ground cinnamon

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and lemon zest until completely smooth.

• 3

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

• 4

  Gently fold the fresh blueberries into the batter using a spatula to prevent them from bursting.

• 5

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

• 6

  Distribute the muffin batter evenly into the prepared tin and sprinkle the almond streusel over the tops.

• 7

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

• 8

  Whisk the lemon juice with a pinch of protein powder to create a thin glaze and drizzle it over the warm muffins before serving.