Moist Blueberry Oatmeal Muffins

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

Moist Blueberry Oatmeal Muffins

YOUR SOLIN GENERATED RECIPE

Moist Blueberry Oatmeal Muffins

These moist blueberry oatmeal muffins blend hearty rolled oats, protein-rich whey powder, and Greek yogurt with fresh blueberries for a nutrient-packed treat perfect for breakfast, lunch, or dinner. Expect a tender, flavorful muffin with a delightful burst of blueberry sweetness and a satisfying protein boost.

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NUTRITION

519kcal
Protein
46.5g
Fat
12.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Powder (30g)

1/2 cup Non-Fat Greek Yogurt (115g)

1 large Egg (50g)

1/2 cup Blueberries (74g)

1/4 cup Unsweetened Almond Milk (60g/ml)

1/2 teaspoon Baking Powder (2.5g)

1 tablespoon Maple Syrup (20g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it.

  • 2

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

  • 3

    In another bowl, whisk together the non-fat Greek yogurt, egg, unsweetened almond milk, and maple syrup until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries to avoid crushing them.

  • 5

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

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist Blueberry Oatmeal Muffins

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

Moist Blueberry Oatmeal Muffins

YOUR SOLIN GENERATED RECIPE

Moist Blueberry Oatmeal Muffins

These moist blueberry oatmeal muffins blend hearty rolled oats, protein-rich whey powder, and Greek yogurt with fresh blueberries for a nutrient-packed treat perfect for breakfast, lunch, or dinner. Expect a tender, flavorful muffin with a delightful burst of blueberry sweetness and a satisfying protein boost.

NUTRITION

519kcal
Protein
46.5g
Fat
12.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Powder (30g)

1/2 cup Non-Fat Greek Yogurt (115g)

1 large Egg (50g)

1/2 cup Blueberries (74g)

1/4 cup Unsweetened Almond Milk (60g/ml)

1/2 teaspoon Baking Powder (2.5g)

1 tablespoon Maple Syrup (20g)

PREPARATION

  • 1

    Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it.

  • 2

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

  • 3

    In another bowl, whisk together the non-fat Greek yogurt, egg, unsweetened almond milk, and maple syrup until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries to avoid crushing them.

  • 5

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

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.