NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.75 scoop vanilla protein powder

0.33 cup egg whites

0.25 cup non-fat Greek yogurt

0.33 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 cup unsweetened almond milk

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt.

• 3

  Add the egg whites, non-fat Greek yogurt, and unsweetened almond milk to the dry ingredients, stirring until the batter is fully incorporated.

• 4

  Gently fold the fresh blueberries into the mixture using a spatula to avoid crushing the fruit.

• 5

  Divide the batter evenly between the four prepared muffin wells, pressing down slightly with the back of a spoon.

• 6

  Bake for 22 to 25 minutes until the centers are set and the edges are a light golden brown.

• 7

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