Makes: 6 muffins
Serving: 1 muffin + protein on the side
Ingredients
- 1 cup almond flour
- ¼ cup oat flour (or finely ground oats)
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 1 large egg
- ⅓ cup plain Greek yogurt (2% or full-fat)
- 2 tbsp olive oil or melted butter
- 1 tsp vanilla extract
- ¼ cup fresh or frozen blueberries
- Optional: 1 tbsp grated zucchini (moisture + fiber)
Instructions
- Preheat the oven to 350°F / 180°C. Line or grease a muffin tin.
- In a bowl, mix almond flour, oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk egg, yogurt, oil, and vanilla.
- Combine wet and dry ingredients gently.
- Fold in blueberries (and zucchini if using).
- Divide batter evenly into 6 cups.
- Bake 18–22 minutes, until just set.
- Cool slightly before eating.
Measured Plate Tip:
Enjoy 1 muffin with cottage cheese or a boiled egg and berries on the side.
