Ingredients

• 1 cup rolled oats
• 1 cup plain nonfat Greek yogurt
• 1/2 cup olive oil
• 1/4 cup water
• 3/4 cup brown sugar
• 1 large egg
• 1 cup all-purpose flour
• 1-1/3 cups whey protein powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup fresh blueberries

Preparation

1. Preheat oven to 350° F.
2. In a large bowl, mix oats with the yogurt. Add oil, water, sugar and egg; mix well.
3. In a separate bowl combine flour, protein powder, salt, baking soda and cream of tartar.
4. Mix dry ingredients into wet ingredients. Add blueberries and mix well.
5. Fill 12 muffin cups or grease muffin pans and fill 2/3 full with batter. Bake for 20 to 25 minutes or until firm to the touch. 

Helpful hints

• Use frozen blueberries when fresh are out of season.
• Substitute cranberries for blueberries to make high protein cranberry muffins.