YOUR SOLIN GENERATED RECIPE
Healthy Banana Nut Muffins
Enjoy these wholesome, protein-packed banana nut muffins crafted with natural almond flour, ripe bananas, and a blend of egg whites, whole egg, Greek yogurt, cottage cheese, and whey protein. The crunchy walnuts add a delightful texture, making this muffin an ideal meal replacement or snack that delivers balanced macros and satisfying flavor.
INGREDIENTS
1 medium Banana (118g)
1 cup Almond Flour (96g)
1 cup Nonfat Greek Yogurt (245g)
4 scoops Whey Protein Powder (approx. 120g total)
1 serving Egg combo (1 whole egg + 6 egg whites, ~248g)
1/2 cup Low-Fat Cottage Cheese (112g)
1/2 cup Chopped Walnuts (60g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mash the banana until smooth. Stir in the nonfat Greek yogurt and low-fat cottage cheese until well combined.
In a separate bowl, whisk together the almond flour, whey protein powder, and a pinch of salt (if desired).
Add the dry ingredients to the banana-yogurt mixture along with the egg combination (1 whole egg plus 6 egg whites). Mix until just combined.
Fold in the chopped walnuts gently, ensuring even distribution without overmixing the batter.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven 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 them to a wire rack to cool completely. Enjoy warm or at room temperature.