Ready in: 30mins
Serves: 12
Ingredients
1 cup oatmeal or coconut flour
1/4 cup almond flour
3 egg whites
1/2 cup plain greek yogurt (I use plain @YoPROau)
1 cup unsweetened applesauce
2 tbsp rice malt syrup
1 tsp vanilla extract
1 medium banana, peeled and mashed
3 tbsp vanilla protein powder (I use @Tropeaka Lean Vanilla)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest
1 cup fresh blueberries
Method
Step 1. Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil
Step 2. In a large bowl combine egg whites, yogurt, applesauce, rice malt syrup, vanilla extract and mashed banana
Step 3. In a second bowl combine oatmeal or coconut flour, almond meal, vanilla protein powder, cinnamon, baking powder, baking soda, and lemon zest. Combine flour mix and egg mix together until smooth
Step 4. Fill each tin 3/4 of the way full, spreading evenly. Place roughly 8-9 blueberries on top spreading evenly over top of each filled muffin batter. Do not push blueberries down into batter
Step 5. Bake for 18-20 minutes or until golden brown
Notes:
Store these muffins in a fridge in a sealed container for one week
I have two muffins for breakfast
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