Name: Baked Blueberry Streusel Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 scoop vanilla protein powder; 0.5 cup nonfat Greek yogurt; 1 large egg; 0.25 cup dry oats; 0.5 cup raw blueberries; 1 tsp coconut oil; 1 tbsp almond flour; 0.5 tsp baking powder; 0.25 tsp cinnamon; 0.25 tsp sea salt

Nutrition

Per serving

470 calories

Protein: 49g; 39% of calories
Carbs: 40g; 32% of calories
Fat: 16g; 28% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 350°F and grease or line a muffin tin with parchment liners.
Place the dry oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
In a large mixing bowl, whisk together the egg, nonfat Greek yogurt, and melted coconut oil until smooth.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until just combined.
Gently fold the raw blueberries into the batter using a spatula to avoid crushing them.
In a small ramekin, mix the almond flour and cinnamon together to create the streusel topping.
Divide the batter evenly among the muffin cups and sprinkle the cinnamon-almond mixture over the top of each.
Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Nutrition

Ingredients

Instructions

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