YOUR SOLIN GENERATED RECIPE
High-Protein Muffin with Greek Yogurt and Berries
Enjoy a fluffy, high-protein muffin that combines tangy nonfat Greek yogurt, a hint of whey protein, and fresh blueberries for a delightful breakfast treat. This muffin is light yet satisfying, offering a balanced blend of protein and naturally sweet flavors that make it the perfect start to your day.
INGREDIENTS
1/2 cup nonfat Greek yogurt (base)
1/4 cup nonfat Greek yogurt (topping)
1/4 scoop whey protein powder
2 large egg whites
1/3 cup whole wheat flour
1/8 cup additional whole wheat flour
1/4 cup blueberries
1/4 cup unsweetened almond milk
1 teaspoon honey
1 teaspoon chia seeds
Pinch of baking powder
PREPARATION
Preheat your oven to 375°F and line a muffin pan with silicone or paper liners.
In a large bowl, whisk together the 1/2 cup nonfat Greek yogurt, 2 egg whites, 1/4 scoop whey protein powder, and 1/4 cup unsweetened almond milk until smooth.
In another bowl, combine the 1/3 cup whole wheat flour, 1/8 cup additional whole wheat flour, a pinch of baking powder, and gently fold in the blueberries and 1 teaspoon chia seeds.
Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the muffin light and fluffy.
Spoon the batter into the muffin cups, filling each about 3/4 full.
Drizzle 1 teaspoon of honey evenly over the top of the batter in each cup.
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool slightly before topping each with a dollop of the 1/4 cup nonfat Greek yogurt.
Enjoy your high-protein, berry-infused muffin as a delicious and balanced breakfast!