Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender and blend on a low speed for 20-30 seconds, or until flour forms.

Add the granulated sweetener, protein powder, baking powder, cinnamon and sea salt to the blender and blend for another few seconds, until all of the dry ingredients are combined.

Whisk together the eggs, yogurt, egg whites, avocado oil, and vanilla extract in a large mixing bowl until the wet ingredients are well combined.

Transfer the flour mixture to the bowl with the wet mixture and mix well until a smooth batter forms. Mix in the blueberries and the lemon zest.

Pour batter into the prepared loaf pan. If you'd like, sprinkle the top of the batter with sunflower seeds, pumpkin seeds, sliced almonds, chopped pecans, or walnuts. Bake on the center rack of the preheated oven for 50-70 minutes, until baked through. I bake the bread with aluminum foil on top for the first 30 minutes, then remove the foil for the following 30 minutes.

Insert a digital thermometer into the center of the bread to take its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher. The ideal temperature range for quick breads is between 190 and 205 degrees F.

Allow the bread to cool to room temperature before slicing and serving.

I like warming up a piece of blueberry bread in the microwave with some butter on top for the ultimate treat.