Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

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

Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

Enjoy these light and fluffy cupcakes that balance delicate egg whites with a boost of vanilla whey protein and almond flour for texture. Finished with a tangy and subtly sweet nonfat Greek yogurt frosting, this recipe delivers a satisfying combination of protein and gentle sweetness, making it an ideal choice for a nutritious meal any time of day.

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NUTRITION

332kcal
Protein
47g
Fat
7.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

0.5 scoop Vanilla Whey Protein Powder (15g)

3 tablespoons Almond Flour (21g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Honey (7g)

1/4 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with cupcake liners.

  • 2

    In a bowl, whisk together the liquid egg whites, half scoop of vanilla whey protein powder, almond flour, baking powder, and vanilla extract until well combined and slightly frothy.

  • 3

    Pour the mixture evenly into the cupcake liners, filling each about 2/3 full.

  • 4

    Bake in the preheated oven for 18-20 minutes or until the cupcakes are set and lightly golden on top.

  • 5

    While the cupcakes are baking, prepare the frosting by stirring the nonfat Greek yogurt with the teaspoon of honey until smooth and well blended.

  • 6

    Once the cupcakes have cooled slightly, top each one with a dollop of the Greek yogurt frosting and serve immediately.

Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

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

Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Protein Cupcakes with Greek Yogurt Frosting

Enjoy these light and fluffy cupcakes that balance delicate egg whites with a boost of vanilla whey protein and almond flour for texture. Finished with a tangy and subtly sweet nonfat Greek yogurt frosting, this recipe delivers a satisfying combination of protein and gentle sweetness, making it an ideal choice for a nutritious meal any time of day.

NUTRITION

332kcal
Protein
47g
Fat
7.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

0.5 scoop Vanilla Whey Protein Powder (15g)

3 tablespoons Almond Flour (21g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Honey (7g)

1/4 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with cupcake liners.

  • 2

    In a bowl, whisk together the liquid egg whites, half scoop of vanilla whey protein powder, almond flour, baking powder, and vanilla extract until well combined and slightly frothy.

  • 3

    Pour the mixture evenly into the cupcake liners, filling each about 2/3 full.

  • 4

    Bake in the preheated oven for 18-20 minutes or until the cupcakes are set and lightly golden on top.

  • 5

    While the cupcakes are baking, prepare the frosting by stirring the nonfat Greek yogurt with the teaspoon of honey until smooth and well blended.

  • 6

    Once the cupcakes have cooled slightly, top each one with a dollop of the Greek yogurt frosting and serve immediately.