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 hearty and delicious muffins bursting with blueberries and powered by oats and protein. Perfect any time of day, these muffins deliver a satisfying balance of protein and whole grains while being conveniently portable and full of flavor.

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NUTRITION

416kcal
Protein
46.7g
Fat
5.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (approx. 66g)

1/4 cup Nonfat Greek Yogurt (60g)

1/3 cup Blueberries (50g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan or use silicone muffin cups.

  • 2

    In a medium bowl, combine the rolled oats, whey protein powder, and baking powder.

  • 3

    In a separate bowl, whisk together the egg whites, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the blueberries gently, being careful not to overmix.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and lightly golden on top.

  • 7

    Remove from the oven and allow to cool slightly before enjoying 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 hearty and delicious muffins bursting with blueberries and powered by oats and protein. Perfect any time of day, these muffins deliver a satisfying balance of protein and whole grains while being conveniently portable and full of flavor.

NUTRITION

416kcal
Protein
46.7g
Fat
5.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (approx. 66g)

1/4 cup Nonfat Greek Yogurt (60g)

1/3 cup Blueberries (50g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan or use silicone muffin cups.

  • 2

    In a medium bowl, combine the rolled oats, whey protein powder, and baking powder.

  • 3

    In a separate bowl, whisk together the egg whites, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the blueberries gently, being careful not to overmix.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and lightly golden on top.

  • 7

    Remove from the oven and allow to cool slightly before enjoying warm or at room temperature.