I'm fairly confidant in saying that when someone hears blueberry and peach, summertime memories fill their head. What I love most about being a recipe developer is utilizing fresh, in-season fruits and veggies for my treats and dishes. This muffins are a great example of that - a perfect summer breakfast or snack! If you want to make these in the winter or fall, however, getting frozen fruit is your best bet. They will still turn out great!
Ingredients
2/3 cup oat flour
1 scoop ARO vanilla whey protein powder
1 teaspoon baking
powder
pinch of salt
1 egg
3 tablespoons almond
butter
¼ cup plain greek
yogurt
3 tablespoons honey
2 tablespoons
unsweetened almond milk
½ cup blueberries
½ cup diced peaches
Method
1. Preheat oven to 350 degrees. Place 8 silicone muffin
liners on a sheet pan (or muffin tin) and set aside.
2. Whisk together egg, almond butter, yogurt, honey and milk
until smooth.
3. Stir in the oat flour, protein powder, baking powder, and
salt until muffin batter is smooth and well combined. Stir in the fruit.
4. Evenly spoon the muffin batter among the 8 silicone
muffin liners.
5. Bake in the oven for 22-26 minutes. Remove from oven and
let cool for 10 minutes. Enjoy!
Makes 8 servings
1 serving is 1 muffin
Macros for 1 serving
155 calories, 7.7g
protein, 18.1g carbs, 9g sugar, 6.2g fat, 3g fiber
Nicolette’s Tips
* You may substitute the honey with any sticky sweetener,
like maple syrup or agave.
* You may substitute oat flour with regular whole-wheat
flour.
* You may substitute almond milk with your milk of choice.
* You may substitute almond milk with your milk of choice.
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