Protein-Packed Almond Flour Chocolate Chip Muffins

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

Protein-Packed Almond Flour Chocolate Chip Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Muffins

Enjoy these delectably moist and nutty almond flour muffins loaded with a boost of protein from premium whey isolate, eggs, and nonfat Greek yogurt. Chocolate chips add a delightful burst of sweetness in every bite, making them a versatile option for breakfast, lunch, or even a satisfying dinner snack.

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NUTRITION

1,424kcal
Protein
100.4g
Fat
89.6g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Almond Flour (120g)

3 Large Eggs (150g)

2 scoops Vanilla Protein Powder (60g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Dark Chocolate Chips (43g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (5g)

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a muffin tin with 3 paper liners.

  • 2

    In a large bowl, whisk together the almond flour, protein powder, baking powder, and a pinch of salt.

  • 3

    In another bowl, beat the eggs, then stir in the Greek yogurt and almond milk until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients and mix until just incorporated. Fold in the dark chocolate chips gently.

  • 5

    Divide the batter evenly among 3 muffin cups, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Protein-Packed Almond Flour Chocolate Chip Muffins

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

Protein-Packed Almond Flour Chocolate Chip Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Muffins

Enjoy these delectably moist and nutty almond flour muffins loaded with a boost of protein from premium whey isolate, eggs, and nonfat Greek yogurt. Chocolate chips add a delightful burst of sweetness in every bite, making them a versatile option for breakfast, lunch, or even a satisfying dinner snack.

NUTRITION

1,424kcal
Protein
100.4g
Fat
89.6g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Almond Flour (120g)

3 Large Eggs (150g)

2 scoops Vanilla Protein Powder (60g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Dark Chocolate Chips (43g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (5g)

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a muffin tin with 3 paper liners.

  • 2

    In a large bowl, whisk together the almond flour, protein powder, baking powder, and a pinch of salt.

  • 3

    In another bowl, beat the eggs, then stir in the Greek yogurt and almond milk until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients and mix until just incorporated. Fold in the dark chocolate chips gently.

  • 5

    Divide the batter evenly among 3 muffin cups, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.