Protein-Packed Banana Yoghurt Muffins

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

Protein-Packed Banana Yoghurt Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Banana Yoghurt Muffins

Enjoy these moist, protein-packed banana yoghurt muffins that achieve the perfect balance of sweet natural fruit flavor and a satisfying, dense texture. Infused with the creaminess of Greek yoghurt and a boost of whey protein, these muffins make for an excellent meal any time of day.

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NUTRITION

421kcal
Protein
46.7g
Fat
3.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium ripe banana (approximately 100g)

½ cup nonfat Greek yoghurt (120g)

1 scoop whey protein isolate powder (30g)

1 large egg white (33g)

¼ cup oat flour (30g)

½ teaspoon baking powder

¼ teaspoon vanilla extract

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, mash the ripe banana until smooth.

  • 3

    Add the nonfat Greek yoghurt and egg white to the mashed banana, stirring until well combined.

  • 4

    Mix in the whey protein isolate powder and oat flour until a uniform batter forms.

  • 5

    Stir in the baking powder and vanilla extract until just incorporated.

  • 6

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

  • 7

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • 8

    Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.

Protein-Packed Banana Yoghurt Muffins

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

Protein-Packed Banana Yoghurt Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Banana Yoghurt Muffins

Enjoy these moist, protein-packed banana yoghurt muffins that achieve the perfect balance of sweet natural fruit flavor and a satisfying, dense texture. Infused with the creaminess of Greek yoghurt and a boost of whey protein, these muffins make for an excellent meal any time of day.

NUTRITION

421kcal
Protein
46.7g
Fat
3.9g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium ripe banana (approximately 100g)

½ cup nonfat Greek yoghurt (120g)

1 scoop whey protein isolate powder (30g)

1 large egg white (33g)

¼ cup oat flour (30g)

½ teaspoon baking powder

¼ teaspoon vanilla extract

PREPARATION

  • 1

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

  • 2

    In a medium bowl, mash the ripe banana until smooth.

  • 3

    Add the nonfat Greek yoghurt and egg white to the mashed banana, stirring until well combined.

  • 4

    Mix in the whey protein isolate powder and oat flour until a uniform batter forms.

  • 5

    Stir in the baking powder and vanilla extract until just incorporated.

  • 6

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

  • 7

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • 8

    Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.