NUTRITION

SERVINGS

INGREDIENTS

1 cup rolled oats

1 scoop vanilla protein powder

0.25 cup nonfat Greek yogurt

0.25 cup egg whites

0.5 cup fresh blueberries

1 tbsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

2 tbsp monk fruit sweetener

PREPARATION

• 1

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

• 2

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 3

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, sea salt, and monk fruit sweetener.

• 4

  In a separate bowl, combine the nonfat Greek yogurt, egg whites, lemon juice, lemon zest, and vanilla extract until smooth.

• 5

  Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix the batter.

• 6

  Gently fold in the fresh blueberries using a spatula to prevent them from bursting and turning the batter purple.

• 7

  Divide the batter evenly among the six muffin liners, filling each about three-quarters of the way to the top.

• 8

  Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• 9

  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.