Lemon Blueberry Muffins

460 cal / serving - Protein 26g, Carbs 56g, Fat 16g

Recipe makes 3 serving, total prep time 20 mins

Great lunchbox treats or snacks on the go!

A high protein sweet and satisfying snack to keep you full and curb those afternoon cravings, the whole family will enjoy these!

Lemon Blueberry Muffins

Ingredients

• 2 cup (203 g) Oatmeal or rolled oats regular or quick dry uncooked

  cup (123 g) Greek yogurt plain low fat

• 1 fruit (2-1/8" dia) Lemon raw

• 1 spray, of cooking spray oil (I prefer coconut)

• 6 large eggs

• 1 cup (145 g) Blueberries

• 1/2 cup (123 g) Greek yogurt plain low fat

  
  

Directions

1. Preheat the air fryer o use the oven and preheat on 350°F

2. Combine the eggs, oats, greek yogurt, lemon juice, and lemon zest to taste

   in a blender. Blend until smooth.

3. Use the silicone muffin cups or spray the muffin tin with vegetable oil. Next,

   divide the mixture into 9 to 12 muffin cups, adding the blueberries to each

   cup. Top with rolled oats and more blueberries, if desired.

4. Bake for 10 minutes on the air fryer (25 minutes on the oven) or until the

   tops are lightly golden brown or a toothpick can be inserted in the muffin

   and comes out clean.

5. After removing the muffins from the air fryer or the oven, give them a couple

   of minutes to cool off before removing them from the muffin tin.

6. Store leftover muffins in an air-tight glass container in the fridge or freezer.

Comment below if you try these! For more recipes like this and other health and fitness content make sure you subscribe to our mailing list!