Blueberry Oat Muffins
179 Calories, 35 Minutes
Coconut oil spray
Creamy French Vanilla IsaLean® Shake
unsweetened almond milk
coconut oil, melted
Preheat oven to 350°F. Lightly coat a 6–cup muffin pan with coconut oil spray.
In a mixing bowl, combine flour, IsaLean™ Shake, and baking powder. In a separate bowl, whisk together almond milk, apple sauce, honey, coconut oil, egg, lemon zest, and vanilla extract.
Add wet ingredients into the dry ingredients, mixing just until all is combined. Fold in blueberries, but do not overmix.
Divide batter evenly between the 6 muffin cups, filling each about 3/4 full. Top with the rolled oats.
Bake for 25 minutes. Let cool before serving.
For the best presentation, add a few extra blueberries to the top of each muffin (along with the oats) before baking.