This protein-packed twist on a breakfast classic allows you to indulge without the guilt! Fresh blueberries make this a great recipe to try for summer. And without extra sugar and carbs, they make a great breakfast for you and the kids to help keep you fueled all morning long. Enjoy fresh out of the oven or pack with you for an on-the-go snack.
Pre-heat oven to 375F. Spray muffin tins with cooking spray. Clean blueberries and set aside.
Add 1 cup oats to a food processor and pulse into oat flour. Transfer to a bowl. Add baking powder, baking soda, sugar, and GNC Total Lean? Lean Shake? 25 (French Vanilla). Mix with a spoon to combine.
Add eggs, egg white, vanilla, yogurt, and milk to the food processor. Pulse until blended, then add dry ingredients. Process until well-blended. Pour mixture into muffin tins, filling each one ? of the way full. Add ~5 blueberries to each muffin then immediately transfer to oven. Bake 12 – 15 minutes, or until muffin tops are lightly brown and cooked all the way through. Once baked, transfer to parchment paper to cool.
YIELD: 15 muffins. SERVING SIZE: 1 muffin. PER SERVING: Calories: 80; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 30mg; Sodium: 170mg; Total Carbohydrates: 11g; Sugars: 5g; Fiber: 2g; Protein: 5g