NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 pinch sea salt

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease four wells of a muffin tin with avocado oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 3

  Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.

• 4

  Gently fold the fresh blueberries into the batter, being careful not to burst them.

• 5

  Divide the mixture evenly between the four prepared muffin cups, smoothing the tops with a spoon.

• 6

  Bake for 20 to 25 minutes, or until the centers are firm to the touch and the edges are lightly golden.

• 7

  Remove from the oven and let the cups cool in the tin for 5 minutes before transferring them to a wire rack.