Almond Flour Banana Cinnamon Breakfast Muffins

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

Almond Flour Banana Cinnamon Breakfast Muffins

YOUR SOLIN GENERATED RECIPE

Almond Flour Banana Cinnamon Breakfast Muffins

Enjoy these moist and flavorful muffins that pack a protein punch with almond flour, ripe banana, and a scoop of vanilla protein powder. Perfectly spiced with cinnamon and a hint of vanilla, these muffins are a balanced option whether you're kicking off your morning or grabbing a snack on the go.

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NUTRITION

417kcal
Protein
39.5g
Fat
20.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 small Banana (50g)

1 large Egg (50g)

2 tablespoons Non-Fat Greek Yogurt (30g)

1 scoop Vanilla Protein Powder (30g)

1/4 teaspoon Baking Powder

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and gently grease a mini muffin pan or line with silicone liners.

  • 2

    In a small bowl, whisk together the egg, Greek yogurt, and vanilla extract until smooth.

  • 3

    In a separate mixing bowl, combine the almond flour, protein powder, baking powder, and ground cinnamon.

  • 4

    Mash the banana in a small bowl until nearly smooth, leaving a few small chunks for texture.

  • 5

    Add the mashed banana to the wet ingredients and mix until incorporated.

  • 6

    Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

  • 7

    Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.

  • 8

    Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

  • 9

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

  • 10

    Enjoy your nutritious and protein-packed breakfast muffins as a quick meal or snack.

Almond Flour Banana Cinnamon Breakfast Muffins

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

Almond Flour Banana Cinnamon Breakfast Muffins

YOUR SOLIN GENERATED RECIPE

Almond Flour Banana Cinnamon Breakfast Muffins

Enjoy these moist and flavorful muffins that pack a protein punch with almond flour, ripe banana, and a scoop of vanilla protein powder. Perfectly spiced with cinnamon and a hint of vanilla, these muffins are a balanced option whether you're kicking off your morning or grabbing a snack on the go.

NUTRITION

417kcal
Protein
39.5g
Fat
20.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 small Banana (50g)

1 large Egg (50g)

2 tablespoons Non-Fat Greek Yogurt (30g)

1 scoop Vanilla Protein Powder (30g)

1/4 teaspoon Baking Powder

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and gently grease a mini muffin pan or line with silicone liners.

  • 2

    In a small bowl, whisk together the egg, Greek yogurt, and vanilla extract until smooth.

  • 3

    In a separate mixing bowl, combine the almond flour, protein powder, baking powder, and ground cinnamon.

  • 4

    Mash the banana in a small bowl until nearly smooth, leaving a few small chunks for texture.

  • 5

    Add the mashed banana to the wet ingredients and mix until incorporated.

  • 6

    Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

  • 7

    Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.

  • 8

    Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

  • 9

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

  • 10

    Enjoy your nutritious and protein-packed breakfast muffins as a quick meal or snack.