Ingredients:
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

Instructions:

1. 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.
2. 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.
3. Spoon in the batter to the prepared muffin pan. Each muffin cup will be almost full.
4. 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):
Calories: 80
Carbs: 11g
Protein: 5g
Fat: 2g