Protein-Packed Almond-Coffee Cupcakes

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

Protein-Packed Almond-Coffee Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond-Coffee Cupcakes

Enjoy these delightful Almond-Coffee Cupcakes that strike the perfect balance between a rich coffee aroma and a moist, protein-enhanced crumb. Ideal for a versatile meal, these cupcakes offer a nourishing boost with a lovely almond flavor, making them a great option whether you're grabbing breakfast, lunch, or dinner.

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NUTRITION

329kcal
Protein
39g
Fat
13g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 large egg (50g)

0.125 cup almond flour (15g)

1 scoop vanilla whey protein isolate (30g)

0.25 cup nonfat Greek yogurt (60g)

1 tsp coffee extract (5g)

1 tsp maple syrup (7g)

0.5 tsp baking powder (2.5g)

Pinch of salt

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg, nonfat Greek yogurt, maple syrup, and coffee extract until smooth.

  • 3

    In a separate bowl, combine the almond flour, vanilla whey protein isolate, baking powder, and a pinch of salt.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix to keep the cupcakes light.

  • 5

    Divide the batter evenly between the two cupcake liners, smoothing the tops with a spatula.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cupcakes to cool slightly before enjoying them warm, or cool completely for a grab-and-go treat.

Protein-Packed Almond-Coffee Cupcakes

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

Protein-Packed Almond-Coffee Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond-Coffee Cupcakes

Enjoy these delightful Almond-Coffee Cupcakes that strike the perfect balance between a rich coffee aroma and a moist, protein-enhanced crumb. Ideal for a versatile meal, these cupcakes offer a nourishing boost with a lovely almond flavor, making them a great option whether you're grabbing breakfast, lunch, or dinner.

NUTRITION

329kcal
Protein
39g
Fat
13g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 large egg (50g)

0.125 cup almond flour (15g)

1 scoop vanilla whey protein isolate (30g)

0.25 cup nonfat Greek yogurt (60g)

1 tsp coffee extract (5g)

1 tsp maple syrup (7g)

0.5 tsp baking powder (2.5g)

Pinch of salt

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the egg, nonfat Greek yogurt, maple syrup, and coffee extract until smooth.

  • 3

    In a separate bowl, combine the almond flour, vanilla whey protein isolate, baking powder, and a pinch of salt.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix to keep the cupcakes light.

  • 5

    Divide the batter evenly between the two cupcake liners, smoothing the tops with a spatula.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cupcakes to cool slightly before enjoying them warm, or cool completely for a grab-and-go treat.