Wholesome Blueberry Oat Muffins

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

Wholesome Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

Wholesome Blueberry Oat Muffins

Enjoy these delightful blueberry oat muffins that balance hearty whole grains with a boost of protein from egg whites, whole egg, and Greek yogurt. The fresh burst of blueberries and a hint of vanilla make each bite a delicious start to your day or a satisfying meal any time.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
35.3g
Fat
8.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

4 Egg Whites (approx. 120g)

1 Whole Egg (50g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Blueberries (37g)

1/4 tsp Baking Powder

1/4 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.

  • 2

    In a large bowl, combine the rolled oats and baking powder. Let the oats sit for about 5 minutes to soften slightly.

  • 3

    Whisk together the egg whites, whole egg, nonfat Greek yogurt, and vanilla extract until well blended.

  • 4

    Pour the wet mixture into the oat mixture and stir until just combined. Gently fold in the blueberries ensuring they are evenly distributed.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

  • 8

    Enjoy your wholesome blueberry oat muffins warm or at room temperature as a nourishing meal option.

Wholesome Blueberry Oat Muffins

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

Wholesome Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

Wholesome Blueberry Oat Muffins

Enjoy these delightful blueberry oat muffins that balance hearty whole grains with a boost of protein from egg whites, whole egg, and Greek yogurt. The fresh burst of blueberries and a hint of vanilla make each bite a delicious start to your day or a satisfying meal any time.

NUTRITION

370kcal
Protein
35.3g
Fat
8.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

4 Egg Whites (approx. 120g)

1 Whole Egg (50g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Blueberries (37g)

1/4 tsp Baking Powder

1/4 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.

  • 2

    In a large bowl, combine the rolled oats and baking powder. Let the oats sit for about 5 minutes to soften slightly.

  • 3

    Whisk together the egg whites, whole egg, nonfat Greek yogurt, and vanilla extract until well blended.

  • 4

    Pour the wet mixture into the oat mixture and stir until just combined. Gently fold in the blueberries ensuring they are evenly distributed.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

  • 8

    Enjoy your wholesome blueberry oat muffins warm or at room temperature as a nourishing meal option.