Protein-Packed Almond Flour Vanilla Cupcakes

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

Protein-Packed Almond Flour Vanilla Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Vanilla Cupcakes

Enjoy these delightfully moist and protein-rich vanilla cupcakes made with almond flour, whey protein powder, and a blend of whole eggs and Greek yogurt. They offer a light, delicate bite with a subtle almond and vanilla aroma, ensuring you get a balanced treat that fuels your body while satisfying your sweet cravings.

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NUTRITION

2,049kcal
Protein
240.5g
Fat
100g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

6 scoops Vanilla Whey Protein Powder (180g total)

6 large Eggs (300g total)

2 cups Unsweetened Almond Milk (480g)

1.5 cups Nonfat Greek Yogurt (366g)

2 teaspoons Vanilla Extract (10g)

1 teaspoon Baking Powder (4g)

2 tablespoons Erythritol (24g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with 6 cupcake liners.

  • 2

    In a large bowl, whisk together the almond flour, vanilla whey protein powder, baking powder, and erythritol.

  • 3

    In a separate bowl, beat the eggs and then mix in the unsweetened almond milk, nonfat Greek yogurt, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix.

  • 5

    Divide the batter evenly among the 6 lined cupcake cups.

  • 6

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

  • 7

    Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

  • 8

    Enjoy as a protein-packed treat for breakfast, lunch, or dinner!

Protein-Packed Almond Flour Vanilla Cupcakes

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

Protein-Packed Almond Flour Vanilla Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Vanilla Cupcakes

Enjoy these delightfully moist and protein-rich vanilla cupcakes made with almond flour, whey protein powder, and a blend of whole eggs and Greek yogurt. They offer a light, delicate bite with a subtle almond and vanilla aroma, ensuring you get a balanced treat that fuels your body while satisfying your sweet cravings.

NUTRITION

2,049kcal
Protein
240.5g
Fat
100g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

6 scoops Vanilla Whey Protein Powder (180g total)

6 large Eggs (300g total)

2 cups Unsweetened Almond Milk (480g)

1.5 cups Nonfat Greek Yogurt (366g)

2 teaspoons Vanilla Extract (10g)

1 teaspoon Baking Powder (4g)

2 tablespoons Erythritol (24g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with 6 cupcake liners.

  • 2

    In a large bowl, whisk together the almond flour, vanilla whey protein powder, baking powder, and erythritol.

  • 3

    In a separate bowl, beat the eggs and then mix in the unsweetened almond milk, nonfat Greek yogurt, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix.

  • 5

    Divide the batter evenly among the 6 lined cupcake cups.

  • 6

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

  • 7

    Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

  • 8

    Enjoy as a protein-packed treat for breakfast, lunch, or dinner!