YOUR SOLIN GENERATED RECIPE
Protein-Rich Baked Blueberry Muffins
Delight in these protein-packed blueberry muffins that combine the natural sweetness of blueberries with the lean protein of egg whites and whey. Lightly sweetened with a touch of vanilla, these muffins are a clean eating favorite perfect for any time of day. Enjoy a soft, moist texture with a satisfying burst of berry flavor in every bite.
INGREDIENTS
124g Egg Whites (approx. 4 egg whites)
1 scoop Whey Protein Isolate (approx. 30g)
1/3 cup Oat Flour (approx. 30g)
1/3 cup Blueberries (approx. 50g)
1/4 cup Unsweetened Almond Milk (approx. 60g)
1/2 teaspoon Coconut Oil (approx. 2.3g)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.
In a medium bowl, whisk together the egg whites and almond milk. Stir in the vanilla extract.
Add the oat flour, whey protein isolate, baking powder, and coconut oil to the wet mixture. Mix until just combined; avoid overmixing.
Gently fold in the blueberries ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tins, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.