NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.75 cup Non-fat Greek yogurt

0.25 cup Egg whites

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Cinnamon

0.25 tsp Sea salt

1 tsp Vanilla extract

1 tbsp Ground flaxseed

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or lightly grease with coconut oil.

• 2

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

• 3

  Add the rolled oats, vanilla protein powder, ground flaxseed, baking powder, cinnamon, and sea salt to the wet ingredients.

• 4

  Stir the batter gently with a spatula until just combined, ensuring you do not overmix which can make the muffins tough.

• 5

  Gently fold in the fresh blueberries so they are evenly distributed throughout the batter.

• 6

  Distribute the batter evenly into the muffin tin, filling each cup about three-quarters of the way to the top.

• 7

  Bake for 18 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

• 8

  Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.