Moist Whole Wheat Sweet Berry Muffins

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

Moist Whole Wheat Sweet Berry Muffins

YOUR SOLIN GENERATED RECIPE

Moist Whole Wheat Sweet Berry Muffins

Enjoy these moist, hearty muffins that combine whole wheat goodness, fresh berries, and a protein boost from eggs, Greek yogurt, and whey isolate. Perfect for any meal of the day, these muffins bring a delightful blend of textures and sweet flavors without sacrificing nutrition.

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NUTRITION

582kcal
Protein
59.7g
Fat
12.2g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

0.75 cup Nonfat Greek Yogurt (170g)

1 scoop Whey Protein Isolate (30g)

0.3 cup Whole Wheat Flour (40g)

0.33 cup Blueberries (50g)

1 tbsp Maple Syrup (20g)

1 tsp Baking Powder (4g)

0.25 cup Unsweetened Almond Milk (60g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with paper liners.

  • 2

    In a large bowl, whisk together the eggs, nonfat Greek yogurt, and almond milk until smooth.

  • 3

    Stir in the whey protein isolate and maple syrup until well combined.

  • 4

    In a separate bowl, mix the whole wheat flour and baking powder.

  • 5

    Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

  • 6

    Gently fold in the blueberries until evenly distributed.

  • 7

    Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

  • 8

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

  • 9

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

Moist Whole Wheat Sweet Berry Muffins

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

Moist Whole Wheat Sweet Berry Muffins

YOUR SOLIN GENERATED RECIPE

Moist Whole Wheat Sweet Berry Muffins

Enjoy these moist, hearty muffins that combine whole wheat goodness, fresh berries, and a protein boost from eggs, Greek yogurt, and whey isolate. Perfect for any meal of the day, these muffins bring a delightful blend of textures and sweet flavors without sacrificing nutrition.

NUTRITION

582kcal
Protein
59.7g
Fat
12.2g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

0.75 cup Nonfat Greek Yogurt (170g)

1 scoop Whey Protein Isolate (30g)

0.3 cup Whole Wheat Flour (40g)

0.33 cup Blueberries (50g)

1 tbsp Maple Syrup (20g)

1 tsp Baking Powder (4g)

0.25 cup Unsweetened Almond Milk (60g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with paper liners.

  • 2

    In a large bowl, whisk together the eggs, nonfat Greek yogurt, and almond milk until smooth.

  • 3

    Stir in the whey protein isolate and maple syrup until well combined.

  • 4

    In a separate bowl, mix the whole wheat flour and baking powder.

  • 5

    Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

  • 6

    Gently fold in the blueberries until evenly distributed.

  • 7

    Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

  • 8

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

  • 9

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