Description
A healthy and wholesome treat for your weekly meal prep. Top these lemon blueberry muffins with creamy Greek yogurt for the perfect protein-packed snack.
Ingredients
Scale
- 6 whole eggs OR 12 oz liquid egg whites
- 2 1/2 c old fashioned rolled oats
- ½ c plain or vanilla Greek yogurt
- 1 lemon (juice of and zest of)
- ½-1 c blueberries
- coconut oil cooking spray
Instructions
- Preheat oven to 350 degrees. Grease muffin tin and set aside.
- In a high-speed blender, combine whole eggs or liquid egg whites, oats, Greek yogurt, lemon juice, and lemon zest to taste.
- Blend until mixture is smooth.
- Stir in blueberries (option to substitute frozen blueberries here).
- Divide mixture evenly into 12 muffin cups.
- Top with additional blueberries and rolled oats if desired.
- Bake for 20-25 minutes until tops are lightly golden brown or toothpick can be inserted in muffin and come out clean.
- Let muffins cool and top with additional Greek yogurt, blueberries, and lemon zest when serving.
- Store leftover muffins in air-tight glass container in the fridge or freezer.
Notes
*These muffins are made with wholesome, real food ingredients so store leftovers in an air-tight, glass container in the fridge or freezer.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack