Serves: 6 /Prep time: 15 min / Cook time: 18 min
Ingredients: • Coconut oil spray • 2 cups liquid egg whites • 1 cup vanilla protein powder • 1 cup old fashion oats • 1 cup frozen raspberries, divided • 1 teaspoon lemon zest • ½ teaspoon sea salt • ½ teaspoon vanilla extract • ½ teaspoon fresh ginger • ½ teaspoon ground cinnamon
Directions: 1. Preheat the oven to 350 degrees F. Lightly grease a 12-tin muffin pan with coconut oil spray. 2. In a blender combine the egg whites, protein powder, ¾ cup oats, ½ cup raspberries, the lemon zest, sea salt, vanilla extract, ginger and cinnamon. Blend until smooth. 3. Pour the batter evenly between the 12 muffin tins. Divide the remaining raspberries evenly between the muffins and drop into the batter. 4. Place a sprinkle of the remaining oats on the top of each muffin, along with a sprinkle of lemon zest. 5. Bake in the preheated oven for 18 minutes or until done. Remove from the oven and cool before removing from the pan. Enjoy for up to 5 days in an airtight container in the fridge.
Remember that two muffins equal one serving! Enjoy
Nutritional Analysis: Calories: 195; Fat: 2 g; Carbohydrates: 21 g; Sodium: 355 mg;Fiber: 5 g; Protein: 22 g; Sugar: 10 g