YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Oat Morning Muffins
Enjoy these delightful protein-packed muffins that combine hearty rolled oats, creamy Greek yogurt, and vibrant blueberries for a perfect morning boost. Lightly sweetened with banana and enriched with egg whites and whey protein, this muffin delivers a balanced combination of textures and flavors to power your day.
INGREDIENTS
40g Rolled Oats
100g Egg Whites
100g Nonfat Greek Yogurt
1 scoop Whey Protein Powder (approx. 30g)
40g Blueberries
25g Mashed Banana
50ml Unsweetened Almond Milk
1 tsp Baking Powder
1/2 tsp Cinnamon
PREPARATION
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, mix the rolled oats, whey protein powder, baking powder, and cinnamon.
In another bowl, combine egg whites, nonfat Greek yogurt, mashed banana, and almond milk. Stir well until smooth.
Pour the wet ingredients into the dry mix, stirring gently until just combined. Be careful not to overmix.
Fold in the blueberries evenly into the batter.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.