Tropical Coconut-Pineapple Protein Muffins

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

Tropical Coconut-Pineapple Protein Muffins

YOUR SOLIN GENERATED RECIPE

Tropical Coconut-Pineapple Protein Muffins

Enjoy these moist, high-protein muffins bursting with tropical flavors. The combination of whey protein, egg whites, and coconut flour delivers a satisfying texture, while chunks of fresh pineapple and shredded coconut add delightful sweetness and chew. Perfect as a quick breakfast, energizing lunch, or healthy snack to keep you fueled.

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NUTRITION

435kcal
Protein
44.7g
Fat
13.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 scoop whey protein powder (~30g)

1/4 cup coconut flour (~28g)

1/2 cup pineapple chunks (~82g)

2 tbsp unsweetened shredded coconut (~10g)

1 tsp baking powder (~4g)

4 tbsp unsweetened almond milk (~60g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    In a large bowl, whisk together the egg whites and unsweetened almond milk until fully combined.

  • 3

    Stir in the whey protein powder and coconut flour until a smooth batter forms; let the batter rest for 3-5 minutes to allow the coconut flour to absorb the liquid.

  • 4

    Gently fold in the pineapple chunks, unsweetened shredded coconut, and baking powder until evenly distributed.

  • 5

    Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  • 6

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

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or store in an airtight container for a protein-packed, tropical twist on your meal.

Tropical Coconut-Pineapple Protein Muffins

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

Tropical Coconut-Pineapple Protein Muffins

YOUR SOLIN GENERATED RECIPE

Tropical Coconut-Pineapple Protein Muffins

Enjoy these moist, high-protein muffins bursting with tropical flavors. The combination of whey protein, egg whites, and coconut flour delivers a satisfying texture, while chunks of fresh pineapple and shredded coconut add delightful sweetness and chew. Perfect as a quick breakfast, energizing lunch, or healthy snack to keep you fueled.

NUTRITION

435kcal
Protein
44.7g
Fat
13.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1 scoop whey protein powder (~30g)

1/4 cup coconut flour (~28g)

1/2 cup pineapple chunks (~82g)

2 tbsp unsweetened shredded coconut (~10g)

1 tsp baking powder (~4g)

4 tbsp unsweetened almond milk (~60g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    In a large bowl, whisk together the egg whites and unsweetened almond milk until fully combined.

  • 3

    Stir in the whey protein powder and coconut flour until a smooth batter forms; let the batter rest for 3-5 minutes to allow the coconut flour to absorb the liquid.

  • 4

    Gently fold in the pineapple chunks, unsweetened shredded coconut, and baking powder until evenly distributed.

  • 5

    Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  • 6

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

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or store in an airtight container for a protein-packed, tropical twist on your meal.