healthy lemon blueberry muffins {5-ingredients + protein-packed}

fresh lemon and juicy blueberries make these healthy, lemon blueberry muffins a sweet, yet wholesome, 5-ingredient treat. top them with creamy greek yogurt for the perfect protein-packed pre-or-post workout snack!

if you’ve been reading the blog for a while, you may have noticed that i haven’t shared a new recipe post in a while {outside of some great recipe round-ups}! that’s because shooting recipes stresses me out.

the recipes i actually make on a weekly basis are so simple that i don’t even really think of them as ‘recipes’! and food photography is not my strong-suit. workouts are my thing.

  • 6 whole, cage-free organic eggs or 12 oz liquid egg whites
  • 2½ c old fashioned rolled
  • ½ c plain or vanilla greek yogurt
  • 1 lemon, juice of + zest of
  • ½-1 c blueberries {add to mixture after blended}
  • coconut oil cooking spray if needed for muffin tin

  • instructions
    1. preheat oven to 350 degrees, grease muffin tin if needed {i suggest using a silicon muffin pan} and set aside.
    2. in a high-speed blender, combine whole eggs or liquid egg whites, oats, greek yogurt, lemon juice, and lemon zest to taste.
    3. blend until mixture is smooth.
    4. stir in blueberries {you can always substitute frozen blueberries too}.
    5. divide mixture evenly into 12 muffin cups.
    6. top with additional blueberries and rolled oats if desired.
    7. bake for 20-25 minutes until tops are lightly golden brown or toothpick can be inserted in muffin and come out clean.
    8. let muffins cool and top with additional greek yogurt, blueberries, and lemon zest if desired.
    9. store leftover muffins in air-tight glass container in the fridge or freezer.

    *these muffins are made of wholesome, real food ingredients so be sure to store leftovers in an air-tight, glass container in the fridge or freezer.

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