NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1.25 scoop Vanilla vegan protein powder

3 tbsp Hemp hearts

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

0.5 cup Unsweetened soy milk

0.5 tbsp Almond butter

0.25 tsp Vanilla extract

0.25 cup Fresh blueberries

PREPARATION

• 1

  Preheat oven to 350°F and line a muffin tin with three silicone liners.

• 2

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 3

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, hemp hearts, baking powder, cinnamon, and sea salt.

• 4

  Add the soy milk, almond butter, and vanilla extract to the dry ingredients, stirring until just combined.

• 5

  Gently fold in the fresh blueberries with a spatula, being careful not to over-mix the batter.

• 6

  Divide the batter evenly among the three prepared muffin liners.

• 7

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

• 8

  Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack.