Protein Muffin with Mixed Melon and Greek Yogurt

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

Protein Muffin with Mixed Melon and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Muffin with Mixed Melon and Greek Yogurt

Enjoy a delightful, protein-packed muffin perfect for dessert. This tender, moist muffin crafted from oat flour, egg whites, nonfat Greek yogurt, and a hint of whey protein is crowned with a vibrant, fresh mixed melon topping and a drizzle of almond butter and honey. The result is a harmonious blend of light sweetness and satisfying texture that surprises and delights your taste buds.

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NUTRITION

443kcal
Protein
30.8g
Fat
15.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

30g Rolled Oats

2 Egg Whites

60g Nonfat Greek Yogurt (batter)

1/3 scoop Whey Protein Isolate (Vanilla)

1 tsp Baking Powder

120g Mixed Melon (watermelon, cantaloupe, peach)

1.5 tbsp Almond Butter

1 tsp Honey

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PREPARATION

  • 1

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

  • 2

    Blend the rolled oats in a food processor or blender until they form a fine oat flour.

  • 3

    In a bowl, whisk the egg whites, nonfat Greek yogurt, and whey protein isolate until smooth.

  • 4

    Add the oat flour and baking powder to the wet mixture. Stir gently until just combined; avoid overmixing.

  • 5

    Divide the batter evenly into the prepared muffin tin cups.

  • 6

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool slightly. Top each muffin with the mixed melon evenly distributed.

  • 8

    Drizzle almond butter and honey over the melon topping before serving.

Protein Muffin with Mixed Melon and Greek Yogurt

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

Protein Muffin with Mixed Melon and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Muffin with Mixed Melon and Greek Yogurt

Enjoy a delightful, protein-packed muffin perfect for dessert. This tender, moist muffin crafted from oat flour, egg whites, nonfat Greek yogurt, and a hint of whey protein is crowned with a vibrant, fresh mixed melon topping and a drizzle of almond butter and honey. The result is a harmonious blend of light sweetness and satisfying texture that surprises and delights your taste buds.

NUTRITION

443kcal
Protein
30.8g
Fat
15.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

30g Rolled Oats

2 Egg Whites

60g Nonfat Greek Yogurt (batter)

1/3 scoop Whey Protein Isolate (Vanilla)

1 tsp Baking Powder

120g Mixed Melon (watermelon, cantaloupe, peach)

1.5 tbsp Almond Butter

1 tsp Honey

PREPARATION

  • 1

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

  • 2

    Blend the rolled oats in a food processor or blender until they form a fine oat flour.

  • 3

    In a bowl, whisk the egg whites, nonfat Greek yogurt, and whey protein isolate until smooth.

  • 4

    Add the oat flour and baking powder to the wet mixture. Stir gently until just combined; avoid overmixing.

  • 5

    Divide the batter evenly into the prepared muffin tin cups.

  • 6

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and a toothpick inserted in the center comes out clean.

  • 7

    Allow the muffins to cool slightly. Top each muffin with the mixed melon evenly distributed.

  • 8

    Drizzle almond butter and honey over the melon topping before serving.