NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.13 cup liquid egg whites

0.5 scoop vanilla whey protein powder

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp rolled oats

0.5 tsp coconut oil

1 tsp maple syrup

0.5 tbsp nonfat Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp powdered monk fruit sweetener

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the 0.75 cup of Greek yogurt, liquid egg whites, and vanilla extract until smooth.

• 3

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

• 4

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

• 5

  In a small separate bowl, combine the rolled oats, coconut oil, and maple syrup to create the streusel topping.

• 6

  Divide the muffin batter evenly among the four prepared muffin liners and sprinkle the oat streusel over the top of each.

• 7

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

• 8

  While the muffins cool, whisk together the remaining 1 tablespoon of Greek yogurt, lemon juice, lemon zest, and powdered monk fruit to create a smooth glaze.

• 9

  Drizzle the lemon glaze over the warm muffins before serving.