Name: Fluffy Greek Yogurt Protein Muffins with Blueberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Nonfat Greek Yogurt; 1/3 cup Oat Flour; 1 large Egg White; 10g Vanilla Whey Protein; 1/4 cup Blueberries; 1/2 tsp Baking Powder; 1 tbsp Monk Fruit Sweetener; 1/4 tsp Vanilla Extract

Fluffy Greek Yogurt Protein Muffins with Blueberries

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

YOUR SOLIN GENERATED RECIPE

Fluffy Greek Yogurt Protein Muffins with Blueberries

Oat-based muffins baked with tangy Greek yogurt and fresh blueberries, resulting in a perfectly moist and tender crumb.

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NUTRITION

Protein

25.1g

Fat

4.1g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Nonfat Greek Yogurt

1/3 cup Oat Flour

1 large Egg White

10g Vanilla Whey Protein

1/4 cup Blueberries

1/2 tsp Baking Powder

1 tbsp Monk Fruit Sweetener

1/4 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 350°F (175°C) and line two wells of a muffin tin with silicone or paper liners.
2
In a medium mixing bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla extract until the mixture is smooth and well combined.
3
Add the oat flour, vanilla protein powder, monk fruit sweetener, and baking powder to the wet ingredients and stir gently until just incorporated.
4
Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries.
5
Divide the batter evenly between the two prepared muffin cups, filling them nearly to the top.
6
Bake for 20 to 22 minutes or until the tops are golden 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.