Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

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

Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

Enjoy a delightful balance of a moist almond flour blueberry muffin paired with luxuriously soft-scrambled eggs. This meal offers a harmonious blend of nutty sweetness and savory comfort, perfect for fueling your day with both flavor and balanced macros.

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NUTRITION

465kcal
Protein
31.3g
Fat
30g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 large Egg White (33g)

1/4 cup Blueberries (37g)

1 teaspoon Honey (7g)

3 large Eggs (approx. 150g total)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a mini muffin tin.

  • 2

    In a bowl, combine almond flour, egg white, blueberries, and honey. Stir gently until the ingredients are just incorporated.

  • 3

    Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.

  • 4

    Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.

  • 5

    While the muffins are cooling, crack the eggs into a bowl and whisk lightly until mixed.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and stir gently with a spatula, allowing them to softly scramble. Remove from heat once they reach creamy consistency.

  • 7

    Serve a warm muffin alongside a generous portion of soft-scrambled eggs and enjoy your protein-packed meal.

Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

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

Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Blueberry Muffin with Soft-Scrambled Eggs

Enjoy a delightful balance of a moist almond flour blueberry muffin paired with luxuriously soft-scrambled eggs. This meal offers a harmonious blend of nutty sweetness and savory comfort, perfect for fueling your day with both flavor and balanced macros.

NUTRITION

465kcal
Protein
31.3g
Fat
30g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 large Egg White (33g)

1/4 cup Blueberries (37g)

1 teaspoon Honey (7g)

3 large Eggs (approx. 150g total)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a mini muffin tin.

  • 2

    In a bowl, combine almond flour, egg white, blueberries, and honey. Stir gently until the ingredients are just incorporated.

  • 3

    Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.

  • 4

    Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.

  • 5

    While the muffins are cooling, crack the eggs into a bowl and whisk lightly until mixed.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and stir gently with a spatula, allowing them to softly scramble. Remove from heat once they reach creamy consistency.

  • 7

    Serve a warm muffin alongside a generous portion of soft-scrambled eggs and enjoy your protein-packed meal.