Moist Blueberry Oat Muffins

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

Moist Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

Moist Blueberry Oat Muffins

Indulge in these moist blueberry oat muffins that offer a perfect balance of hearty oats, creamy nonfat Greek yogurt, and a boost of protein from egg whites and whey. Each muffin is studded with fresh blueberries and a hint of natural honey, making it a satisfying option ideal for breakfast, lunch, or dinner while keeping you fueled and satisfied.

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NUTRITION

1,266kcal
Protein
135.5g
Fat
25.7g
Carbs
117.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats

2 cups Nonfat Greek Yogurt

10 large Egg Whites

1.5 scoops Whey Protein Isolate

1 cup Fresh Blueberries

0.5 cup Unsweetened Almond Milk

1 tablespoon Raw Honey

2 tablespoons Almond Butter

1 teaspoon Baking Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease with nonstick spray.

  • 2

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, unsweetened almond milk, and raw honey until well combined.

  • 3

    Stir in the rolled oats and whey protein isolate until the mixture is smooth.

  • 4

    Gently fold in the fresh blueberries and almond butter, ensuring even distribution without overmixing.

  • 5

    Sprinkle in the baking powder and a pinch of salt, then lightly mix until just combined.

  • 6

    Divide the batter evenly among 4 generously filled muffin cups, smoothing the tops with a spatula.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean.

  • 8

    Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist Blueberry Oat Muffins

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

Moist Blueberry Oat Muffins

YOUR SOLIN GENERATED RECIPE

Moist Blueberry Oat Muffins

Indulge in these moist blueberry oat muffins that offer a perfect balance of hearty oats, creamy nonfat Greek yogurt, and a boost of protein from egg whites and whey. Each muffin is studded with fresh blueberries and a hint of natural honey, making it a satisfying option ideal for breakfast, lunch, or dinner while keeping you fueled and satisfied.

NUTRITION

1,266kcal
Protein
135.5g
Fat
25.7g
Carbs
117.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Rolled Oats

2 cups Nonfat Greek Yogurt

10 large Egg Whites

1.5 scoops Whey Protein Isolate

1 cup Fresh Blueberries

0.5 cup Unsweetened Almond Milk

1 tablespoon Raw Honey

2 tablespoons Almond Butter

1 teaspoon Baking Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease with nonstick spray.

  • 2

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, unsweetened almond milk, and raw honey until well combined.

  • 3

    Stir in the rolled oats and whey protein isolate until the mixture is smooth.

  • 4

    Gently fold in the fresh blueberries and almond butter, ensuring even distribution without overmixing.

  • 5

    Sprinkle in the baking powder and a pinch of salt, then lightly mix until just combined.

  • 6

    Divide the batter evenly among 4 generously filled muffin cups, smoothing the tops with a spatula.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean.

  • 8

    Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.