This Protein Packed Blueberry Muffin recipe featuring GNC Total Lean® Lean Shake™ 25 allows you to indulge without the guilt! Fresh blueberries make this a great recipe to try for summer. 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.
Related Recipes: HIGH PROTEIN FLAXSEED MUFFINS
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.
Makes: 15 Muffins
Serving Size: 1 Muffin
Nutrition Facts Per Serving: Cal. (80); Fat (1.5g); Carbs (11g); Fiber (2g); Sugar (5g); Protein (5g)
