1 cups quick oats (optional: shredded in food processor)
1/4 cup almond flour
3 scoops Natural Force Vanilla Organic Whey Protein (or protein power of choice)
2 tbsp flaxseed meal
1/4 tsp salt
1 1/2 tsp baking power
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup egg whites
1/4 cup cashew milk
1/2 cup maple syrup
1 tbsp of lemon juice
1 cup blueberries
- Preheat oven to have 350 degrees. Spray a muffin tin with non-stick baking spray (I used avocado oil spray) or line a cupcake pan with paper cups. Set aside.
- In a mixing bowl, combine the dry ingredients: oats, protein powder, almond meal, flaxseed meal, baking powder, baking soda, and salt. Mix well. Add wet ingredients: cashew milk, maple syrup, egg whites and vanilla extract. Mix well until all dry and wet ingredients are fully combined. Fold in the blueberries.
- Spoon in the batter to the prepared muffin pan. Each muffin cup will be almost full.
- Bake the muffins for 15-20 minutes at 350 degrees. Muffins will be golden brown. Remove from oven and let cool for 10 minutes. Transfer muffins to a cooling rack to cool completely. Enjoy right away or wrap in plastic wrap and freeze to enjoy later.
Serving Size: 18
Nutrition Facts (per 1 serving):