Protein-Packed Blueberry Oat Morning Muffins

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

Protein-Packed Blueberry Oat Morning Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Morning Muffins

Enjoy these wholesome, protein-packed muffins loaded with tender blueberries, rolled oats, and a boost from whey protein. Perfect for any time of the day, these muffins offer a balanced blend of flavors and a satisfying texture that nourishes and energizes.

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NUTRITION

374kcal
Protein
39.9g
Fat
4.7g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Isolate (30g)

1/2 cup Blueberries (74g)

3 Egg Whites (approx. 100g total)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2.5g)

1/2 teaspoon Cinnamon (1.3g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the rolled oats, whey protein isolate, baking powder, and cinnamon. Stir well to distribute the dry ingredients evenly.

  • 3

    In a separate bowl, whisk together the egg whites and unsweetened almond milk until lightly frothy. Gently fold in the blueberries.

  • 4

    Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to maintain a light batter.

  • 5

    Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the muffins are set and lightly golden on top.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.

Protein-Packed Blueberry Oat Morning Muffins

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

Protein-Packed Blueberry Oat Morning Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Oat Morning Muffins

Enjoy these wholesome, protein-packed muffins loaded with tender blueberries, rolled oats, and a boost from whey protein. Perfect for any time of the day, these muffins offer a balanced blend of flavors and a satisfying texture that nourishes and energizes.

NUTRITION

374kcal
Protein
39.9g
Fat
4.7g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Isolate (30g)

1/2 cup Blueberries (74g)

3 Egg Whites (approx. 100g total)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2.5g)

1/2 teaspoon Cinnamon (1.3g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the rolled oats, whey protein isolate, baking powder, and cinnamon. Stir well to distribute the dry ingredients evenly.

  • 3

    In a separate bowl, whisk together the egg whites and unsweetened almond milk until lightly frothy. Gently fold in the blueberries.

  • 4

    Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to maintain a light batter.

  • 5

    Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the muffins are set and lightly golden on top.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.