YOUR SOLIN GENERATED RECIPE
Fluffy Lemon-Blueberry Protein Muffins
Zesty lemon and juicy blueberries are folded into a protein-rich Greek yogurt batter and baked until golden for a bright, citrusy morning treat.
INGREDIENTS
0.75 cup nonfat plain Greek yogurt
0 scoop vanilla protein powder
1 large egg
0.25 cup oat flour
0.5 cup fresh blueberries
1 tbsp lemon zest
1 tbsp lemon juice
0.5 tsp coconut oil
0.5 tsp baking powder
0.25 tsp baking soda
0.13 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and line a muffin tin with four silicone liners or grease with a light coating of coconut oil.
In a large mixing bowl, whisk together the Greek yogurt, egg, lemon juice, lemon zest, vanilla extract, and melted coconut oil until the mixture is silky and well combined.
Add the vanilla protein powder, oat flour, baking powder, baking soda, and sea salt to the wet ingredients, stirring gently until just incorporated.
Carefully fold in the fresh blueberries using a spatula to ensure they are distributed evenly without breaking.
Divide the batter equally among the 4 prepared muffin cups, filling them nearly to the top.
Bake for 18 to 22 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a wire rack to cool completely.