Protein oat and blueberry muffin

Ingredients

For 1 serving

• Oat flour25 g
• Nonfat Greek yogurt50 g
• Egg whites40 g
• Blueberries30 g
• Honey1 teaspoon
• Baking powder1 pinch

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Heat a conventional oven to 180 °C and put a paper case in a muffin tin or small ovenproof cup.
2. Meanwhile in a bowl beat the egg whites with the yoghurt and honey using a fork, then stir in the oat flour and baking powder until lump-free.
3. Rinse and thoroughly dry the blueberries and fold them gently into the batter; pour it into the case.
4. Bake for about 20 minutes, until the muffin is risen and golden and a cocktail stick pushed into the centre comes out dry.
5. Leave it to cool for a few minutes before removing it from the case.