Name: Blueberry oat muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/2 tbsp rolled oats, blended into flour; 2 large egg whites; 2 tbsp plain nonfat Greek yogurt; 1 oz blueberries; 3/4 tsp honey; 1/4 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/4 tsp vanilla extract; 4 olive oil cooking sprays

Nutrition

Per serving

152 calories

Protein: 13g; 34% of calories
Carbs: 20g; 54% of calories
Fat: 2g; 13% of calories

Instructions

Prep 10 min · Cook 25 min

Heat the oven to 350°F. Lightly coat two wells of a muffin tin with cooking spray. In a blender, pulse the oats until they reach a fine, flour-like consistency.
In a mixing bowl, whisk the egg whites, Greek yogurt, honey, and vanilla extract until smooth. Stir in the oat flour, baking powder, cinnamon, and salt. Gently fold in the blueberries.
Divide the batter evenly between the two prepared muffin wells. Bake for 18 to 20 minutes until the tops are golden and set. Done when golden and set, 160°F.

Nutrition

Ingredients

Instructions

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