Creamy Chocolate Mug Muffin

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

Creamy Chocolate Mug Muffin

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Mug Muffin

Protein-packed chocolate muffin steamed in a mug for a moist texture, topped with a velvety dollop of Greek yogurt and rich almond butter.

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NUTRITION

460kcal
Protein
54.1g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate protein powder

1 large egg

0.25 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 tbsp unsweetened cocoa powder

2 tbsp oat flour

1 tbsp almond butter

0.5 tsp baking powder

0.13 tsp sea salt

1 tbsp stevia

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PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, sea salt, and stevia until no lumps remain.

  • 2

    Add the egg and liquid egg whites to the dry mixture, stirring vigorously until the batter is smooth and well combined.

  • 3

    Gently fold 0.25 cup of the nonfat Greek yogurt into the batter to ensure a creamy and moist interior once cooked.

  • 4

    Microwave on high for 90 to 120 seconds, or until the muffin has risen and the center is set but still slightly soft to the touch.

  • 5

    Allow the muffin to cool for one minute before topping with the remaining 0.25 cup of Greek yogurt and a drizzle of almond butter.

Creamy Chocolate Mug Muffin

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

Creamy Chocolate Mug Muffin

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Mug Muffin

Protein-packed chocolate muffin steamed in a mug for a moist texture, topped with a velvety dollop of Greek yogurt and rich almond butter.

NUTRITION

460kcal
Protein
54.1g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate protein powder

1 large egg

0.25 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 tbsp unsweetened cocoa powder

2 tbsp oat flour

1 tbsp almond butter

0.5 tsp baking powder

0.13 tsp sea salt

1 tbsp stevia

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, sea salt, and stevia until no lumps remain.

  • 2

    Add the egg and liquid egg whites to the dry mixture, stirring vigorously until the batter is smooth and well combined.

  • 3

    Gently fold 0.25 cup of the nonfat Greek yogurt into the batter to ensure a creamy and moist interior once cooked.

  • 4

    Microwave on high for 90 to 120 seconds, or until the muffin has risen and the center is set but still slightly soft to the touch.

  • 5

    Allow the muffin to cool for one minute before topping with the remaining 0.25 cup of Greek yogurt and a drizzle of almond butter.