Blueberry Oat Muffins

 

Blueberry Oat Muffins

NUTRITIONALS PER SERVING: 179 Calories; 7g Fat; 24g Carbs; 4g Fiber; 10g Sugar; 7g Protein
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings

Ingredients

  • Coconut oil spray
  • 3/4 cup gluten-free flour
  • 2 scoops Creamy French Vanilla IsaLean® Shake
  • 1 tsp baking powder
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 2 tbsp honey
  • 2 tbsp coconut oil, melted
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries
  • 1 tbsp rolled oats

Instructions

  • Preheat oven to 350°F. Lightly coat a 6–cup muffin pan with coconut oil spray.
  • In a mixing bowl, combine flour, IsaLean™ Shake, and baking powder. In a separate bowl, whisk together almond milk, apple sauce, honey, coconut oil, egg, lemon zest, and vanilla extract.
  • Add wet ingredients into the dry ingredients, mixing just until all is combined. Fold in blueberries, but do not overmix.
  • Divide batter evenly between the 6 muffin cups, filling each about 3/4 full. Top with the rolled oats.
  • Bake for 25 minutes. Let cool before serving.

Notes

For the best presentation, add a few extra blueberries to the top of each muffin (along with the oats) before baking.

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