No Bake Whey Protein Balls Recipe

Protein-Packed Blueberry Muffin

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.

INGREDIENTS
  • 4 oz. vanilla, non-fat Greek yogurt
  • 1 ½ tsp. baking soda
  • ½ tsp. baking powder (double acting)
  • 1 cup rolled, quick cooking oats
  • 3 scoops GNC Total Lean® Lean Shake 25 (French Vanilla)
  • ½ cup skim milk
  • 4 Tbsp. sugar
  • 1 egg white
  • 2 large whole eggs
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
DIRECTIONS

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 ¾ 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

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  • Banana Split Breakfast Smoothie

  • Protein Crepes

  • Warm Oatmeal Smoothie On-the-Go

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