Fluffy Baked Pumpkin Spice Oat Muffins

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

Fluffy Baked Pumpkin Spice Oat Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Pumpkin Spice Oat Muffins

Enjoy a tender, moist muffin infused with the warm flavors of pumpkin spice and a hearty blend of oats and protein. This delightful treat delivers a balanced burst of protein and nourishing carbs, making it a perfect option for any meal of the day.

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NUTRITION

380kcal
Protein
40.5g
Fat
4.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Pumpkin Spice (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or paper liners.

  • 2

    In a medium bowl, combine the rolled oats, protein powder, baking powder, and pumpkin spice.

  • 3

    In another bowl, whisk together the pumpkin puree, egg whites, and almond milk until smooth.

  • 4

    Add the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to maintain a light texture.

  • 5

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

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and allow the muffins to cool for a few minutes before enjoying.

Fluffy Baked Pumpkin Spice Oat Muffins

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

Fluffy Baked Pumpkin Spice Oat Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Pumpkin Spice Oat Muffins

Enjoy a tender, moist muffin infused with the warm flavors of pumpkin spice and a hearty blend of oats and protein. This delightful treat delivers a balanced burst of protein and nourishing carbs, making it a perfect option for any meal of the day.

NUTRITION

380kcal
Protein
40.5g
Fat
4.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/2 cup Pumpkin Puree (122g)

1 scoop Vanilla Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Pumpkin Spice (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or paper liners.

  • 2

    In a medium bowl, combine the rolled oats, protein powder, baking powder, and pumpkin spice.

  • 3

    In another bowl, whisk together the pumpkin puree, egg whites, and almond milk until smooth.

  • 4

    Add the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to maintain a light texture.

  • 5

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

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and allow the muffins to cool for a few minutes before enjoying.