This recipe is one of my breakfast staples. These muffins are so easy to make, they’re clean and full of lean protein, and they’re incredibly delicious too! In fact, they’re so clean-eating-friendly that you can enjoy three of them and count it as only one serving. Make a double or triple batch and store some in the freezer and a wholesome breakfast will be as easy as taking them out to thaw in the fridge the night before.
10-12 egg whites
3/4 cup old fashioned oats
3/4 cup fruit (I like blueberries)
1/2 cup nut butter
Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick spray. Place one tablespoon oats in each muffin. Place one tablespoon fruit in each muffin (I like blueberries or chopped apples with cinnamon). Top each muffin with liquid egg whites. Stir, and bake approximately 18-25 minutes. Spread your favorite nut butter on a warm muffin, and enjoy!