Fresh blueberries, rolled oats, Creamy French Vanilla IsaLean® Shake mix.
179 Calories, 35 Minutes
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings


    • Coconut oil spray
    • 3/4 cup gluten-free flour
    • 2 scoops Creamy French Vanilla IsaLean® Shake
    • 1 tsp baking powder
    • 1/2 cup unsweetened almond milk
    • 1/4 cup unsweetened applesauce
    • 2 tbsp honey
    • 2 tbsp coconut oil, melted
    • 1 large egg
    • 1 tbsp lemon zest
    • 1 tsp vanilla extract
    • 1/2 cup fresh blueberries
    • 1 tbsp rolled oats


    • 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 to 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.

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