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

Start your day with these hearty, protein-loaded blueberry oat muffins that combine the goodness of rolled oats, egg whites, Greek yogurt, and whey protein powder for a satisfying texture and burst of fresh blueberries. They offer a perfect balance of flavors and light sweetness to keep you energized and satiated.

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NUTRITION

426kcal
Protein
52.6g
Fat
4.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

4 Egg Whites (approx. 120g)

1/3 cup Nonfat Greek Yogurt (80g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Blueberries (75g)

1 teaspoon Baking Powder (4g)

1/2 teaspoon Cinnamon (1.3g)

1/2 teaspoon Stevia (1g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line it with silicone muffin cups.

  • 2

    In a large bowl, combine rolled oats, baking powder, cinnamon, and stevia.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla whey protein powder until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix just until combined.

  • 5

    Gently fold in the blueberries, taking care not to overmix the batter.

  • 6

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

  • 7

    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

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

Start your day with these hearty, protein-loaded blueberry oat muffins that combine the goodness of rolled oats, egg whites, Greek yogurt, and whey protein powder for a satisfying texture and burst of fresh blueberries. They offer a perfect balance of flavors and light sweetness to keep you energized and satiated.

NUTRITION

426kcal
Protein
52.6g
Fat
4.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

4 Egg Whites (approx. 120g)

1/3 cup Nonfat Greek Yogurt (80g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Blueberries (75g)

1 teaspoon Baking Powder (4g)

1/2 teaspoon Cinnamon (1.3g)

1/2 teaspoon Stevia (1g)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line it with silicone muffin cups.

  • 2

    In a large bowl, combine rolled oats, baking powder, cinnamon, and stevia.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla whey protein powder until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix just until combined.

  • 5

    Gently fold in the blueberries, taking care not to overmix the batter.

  • 6

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

  • 7

    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.