Ingredients
Scale
- 1.5 cups Oat flour (or gluten-free all-purpose flour)
- 2 scoops (approx. 60g) Vanilla protein powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Non-fat Greek yogurt
- 2 Large eggs
- 1/4 cup Maple syrup or honey
- 1/4 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries (tossed in 1 tsp flour)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- In a medium-sized mixing bowl, combine the oat flour, vanilla protein powder, baking powder, baking soda, and salt. Whisk well to ensure there are no clumps.
- In a separate large bowl, whisk together the Greek yogurt, eggs, maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well-combined.
- Slowly add the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the bread tough.
- Toss your blueberries in a teaspoon of flour (this prevents them from sinking to the bottom). Gently fold the berries into the batter using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before moving to a wire rack.
- Cook Time: 1 hour 5 minutes