Ever hit up the coffee shop only to leave wondering what in the world you just ate? You shouldn’t have to examine your breakfast like some specimen. The best way to know exactly how your food is formulated: create it in your own lab, also known as the kitchen. Don’t worry about your culinary skills – or lack thereof. These gluten-free blueberry muffins show you exactly how easy it is to throw together a quick morning meal – no math formulas or science background required. Lab coats are optional, though.
Ingredients
4 scoops (about 100 g) vanilla protein powder
1/2 cup gluten-free oat flour
2 Tbsp. honey
2 Tbsp. coconut oil, melted
1 tsp. cinnamon
1 tsp. ground cloves
1 cup almond milk
2 eggs
1 cup fresh berries
Directions
- Preheat oven to 350 degrees F and prepare a muffin pan with paper liners or coat with non-stick cooking spray.
- In a large bowl, combine all ingredients, except berries. Slowly add almond milk until batter is thick but not doughy. Note: you may not need a full cup, or you may need slightly more.
- Gently fold in fresh berries.
- Divide batter among muffin wells, filling at least 3/4 full.
- Bake about 20 minutes, or until a toothpick comes out clean.