High-Protein Lemon-Blueberry Oat Muffins

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

High-Protein Lemon-Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

High-Protein Lemon-Blueberry Oat Muffins

Enjoy a delightful, protein-packed muffin that marries the nutty goodness of rolled oats with the tang of fresh lemon and bursts of blueberries. These muffins offer a hearty texture with a moist crumb and a bright, citrusy aroma – perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

588kcal
Protein
57.1g
Fat
7.4g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats (81g)

1/2 cup Nonfat Greek Yogurt (113g)

1 scoop Whey Protein Isolate (30g)

2 large Egg Whites (66g)

1/2 cup Fresh Blueberries (74g)

1 tsp Lemon Zest

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 cup Unsweetened Almond Milk (60g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and spray a muffin tin with non-stick cooking spray or line with silicone muffin cups.

  • 2

    In a large bowl, combine the rolled oats, whey protein isolate, baking powder, and cinnamon.

  • 3

    In a separate bowl, whisk together the egg whites, Greek yogurt, almond milk, and lemon zest until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

  • 5

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

  • 6

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

  • 7

    Allow the muffins to cool for 5 minutes before removing them from the tin. Enjoy warm or at room temperature.

High-Protein Lemon-Blueberry Oat Muffins

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

High-Protein Lemon-Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

High-Protein Lemon-Blueberry Oat Muffins

Enjoy a delightful, protein-packed muffin that marries the nutty goodness of rolled oats with the tang of fresh lemon and bursts of blueberries. These muffins offer a hearty texture with a moist crumb and a bright, citrusy aroma – perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

588kcal
Protein
57.1g
Fat
7.4g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats (81g)

1/2 cup Nonfat Greek Yogurt (113g)

1 scoop Whey Protein Isolate (30g)

2 large Egg Whites (66g)

1/2 cup Fresh Blueberries (74g)

1 tsp Lemon Zest

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 cup Unsweetened Almond Milk (60g)

PREPARATION

  • 1

    Preheat your oven to 375°F and spray a muffin tin with non-stick cooking spray or line with silicone muffin cups.

  • 2

    In a large bowl, combine the rolled oats, whey protein isolate, baking powder, and cinnamon.

  • 3

    In a separate bowl, whisk together the egg whites, Greek yogurt, almond milk, and lemon zest until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

  • 5

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

  • 6

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

  • 7

    Allow the muffins to cool for 5 minutes before removing them from the tin. Enjoy warm or at room temperature.