Fluffy Blueberry Protein Muffins

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

Fluffy Blueberry Protein Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Blueberry Protein Muffins

Enjoy these light and protein-packed blueberry muffins that are soft, moist, and bursting with fruity sweetness. Perfect for a nourishing start to your day or a balanced meal on the go.

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NUTRITION

463kcal
Protein
47.3g
Fat
5.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1 scoop (30g) Vanilla Whey Protein Powder

1/2 cup rolled oats (dry, ≈40g)

1/2 cup fresh blueberries (≈75g)

1 tsp baking powder (≈4g)

1/3 cup unsweetened almond milk (≈80g)

1/4 cup low-fat Greek yogurt (≈60g)

1/2 medium mashed banana (≈50g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the egg whites and mashed banana until well combined.

  • 3

    Add the almond milk and Greek yogurt to the mixture, stirring until smooth.

  • 4

    In a separate bowl, combine the rolled oats, protein powder, and baking powder.

  • 5

    Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins fluffy.

  • 6

    Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

  • 7

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

  • 8

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

  • 9

    Allow the muffins to cool in the tin for a few minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Fluffy Blueberry Protein Muffins

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

Fluffy Blueberry Protein Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Blueberry Protein Muffins

Enjoy these light and protein-packed blueberry muffins that are soft, moist, and bursting with fruity sweetness. Perfect for a nourishing start to your day or a balanced meal on the go.

NUTRITION

463kcal
Protein
47.3g
Fat
5.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1 scoop (30g) Vanilla Whey Protein Powder

1/2 cup rolled oats (dry, ≈40g)

1/2 cup fresh blueberries (≈75g)

1 tsp baking powder (≈4g)

1/3 cup unsweetened almond milk (≈80g)

1/4 cup low-fat Greek yogurt (≈60g)

1/2 medium mashed banana (≈50g)

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the egg whites and mashed banana until well combined.

  • 3

    Add the almond milk and Greek yogurt to the mixture, stirring until smooth.

  • 4

    In a separate bowl, combine the rolled oats, protein powder, and baking powder.

  • 5

    Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins fluffy.

  • 6

    Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

  • 7

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

  • 8

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

  • 9

    Allow the muffins to cool in the tin for a few minutes before transferring to a cooling rack. Enjoy warm or at room temperature.