YOUR SOLIN GENERATED RECIPE
Egg White and Banana Chip Protein Muffins
Delight in these airy protein muffins that boast a light, fluffy texture with a satisfyingly crunchy banana chip topping and a fresh burst of strawberries for garnish. Perfectly balanced and designed to energize your afternoon with just the right amount of protein and calories.
INGREDIENTS
4 egg whites (120g)
0.5 scoop vanilla whey protein isolate (15g)
10 grams banana chips
1 tablespoon almond flour (8g)
1/4 teaspoon baking powder
Pinch of salt
4 slices fresh strawberries for garnish
PREPARATION
Preheat your oven to 350°F (175°C) and lightly spray a mini muffin tin with non-stick spray.
In a mixing bowl, whisk together the egg whites until slightly frothy.
Stir in the whey protein isolate, almond flour, baking powder, and a pinch of salt until well combined.
Gently fold in the banana chips, reserving a few to sprinkle on top.
Pour the mixture evenly into the prepared mini muffin tin cups, filling each about 3/4 full.
Sprinkle the reserved banana chips over the tops of the muffins.
Bake in the preheated oven for 12-15 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool slightly. Garnish each muffin with a few fresh strawberry slices before serving.