Protein-Packed Blueberry Oat Morning Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Blueberry Oat Morning Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Morning Muffins

Enjoy these delightful muffins that perfectly balance hearty oats, protein-rich egg whites and whey protein, and bursts of fresh blueberries. They offer a satisfying blend of flavors and textures that make for an energizing breakfast, a light lunch, or even a nourishing dinner.

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NUTRITION

532kcal
Protein
50.1g
Fat
7g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats (80g)

1 scoop Whey Protein Powder (30g)

1/2 cup Egg Whites (120g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 cup Blueberries (74g)

1 tsp Baking Powder (4g)

1/2 tsp Cinnamon (1.3g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with paper liners or non-stick spray.

  • 2

    In a large bowl, mix the rolled oats, whey protein powder, baking powder, and cinnamon until well combined.

  • 3

    Add the egg whites and unsweetened almond milk to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Gently fold in the blueberries, ensuring they are evenly distributed without overmixing the batter.

  • 5

    Divide the batter evenly among the 6 muffin cups, smoothing the top with a spatula.

  • 6

    Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Protein-Packed Blueberry Oat Morning Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Blueberry Oat Morning Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Morning Muffins

Enjoy these delightful muffins that perfectly balance hearty oats, protein-rich egg whites and whey protein, and bursts of fresh blueberries. They offer a satisfying blend of flavors and textures that make for an energizing breakfast, a light lunch, or even a nourishing dinner.

NUTRITION

532kcal
Protein
50.1g
Fat
7g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats (80g)

1 scoop Whey Protein Powder (30g)

1/2 cup Egg Whites (120g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 cup Blueberries (74g)

1 tsp Baking Powder (4g)

1/2 tsp Cinnamon (1.3g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with paper liners or non-stick spray.

  • 2

    In a large bowl, mix the rolled oats, whey protein powder, baking powder, and cinnamon until well combined.

  • 3

    Add the egg whites and unsweetened almond milk to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Gently fold in the blueberries, ensuring they are evenly distributed without overmixing the batter.

  • 5

    Divide the batter evenly among the 6 muffin cups, smoothing the top with a spatula.

  • 6

    Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.