NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tbsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard muffin tin with coconut oil or avocado oil spray.

• 2

  In a large mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, maple syrup, and vanilla extract until the mixture is well combined and smooth.

• 3

  Add the rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until the oats are fully submerged.

• 4

  Carefully fold the fresh blueberries into the batter to ensure they are evenly distributed without bruising the fruit.

• 5

  Divide the batter evenly among six muffin cups, filling each nearly to the top as these cups do not rise excessively.

• 6

  Bake for 22 to 25 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

• 7

  Allow the cups to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.