Blueberry Oat Muffins

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Blueberry Oat Muffins

Prep Time
10 mins

Cook Time
25 mins

Serves
6

INGREDIENTS

Coconut oil spray

3/4 cup gluten-free flour

2 scoops vanilla protein powder (Mona’s Favorite: French Vanilla or Birthday Cake Isagenix IsaLean Shake)

1 teaspoon baking powder

1/2 cup unsweetened almond milk

1/4 cup unsweetened applesauce

2 tablespoons honey

2 tablespoons coconut oil, melted

1 large egg

1 tablespoon lemon zest

1 teaspoon vanilla extract

1/2 cup fresh blueberries

1 tablespoon rolled oats

DIRECTIONS

Heat 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 over mix.

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.