YOUR SOLIN GENERATED RECIPE
Maple-Date Protein Muffins
Enjoy a hearty and naturally sweet Maple-Date Protein Muffin that's as nourishing as it is delicious. With wholesome whole wheat flour, creamy vanilla whey protein, and the natural energy of dates combined with a hint of warm cinnamon and a drizzle of maple syrup, these muffins strike the perfect balance between indulgence and nutrition.
INGREDIENTS
½ cup whole wheat flour (60g)
2 scoops vanilla whey protein isolate (60g total)
4 pitted dates (48g)
3 large egg whites (≈99g)
1 tbsp maple syrup (20g)
½ cup unsweetened almond milk (120g)
½ tsp baking powder (2.5g)
½ tsp cinnamon (1.3g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with a cooking spray.
Finely chop the dates in a small bowl so they distribute evenly, or blend them briefly to form a chunky paste.
In a large bowl, whisk together the whole wheat flour, whey protein, baking powder, and cinnamon.
In another bowl, combine the egg whites, maple syrup, and almond milk. Stir in the chopped dates until well mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Distribute the batter evenly among the 4 muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy two muffins as a nutritious, protein-packed meal that lands approximately at 35g protein and 360 kcal per serving.