Name: Blueberry Crumble Breakfast Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Oat flour; 15 gram Vanilla protein powder; 0.5 cup Liquid egg whites; 0.5 cup Non-fat Greek yogurt; 0.5 cup Fresh blueberries; 1 tsp Baking powder; 0.5 tsp Ground cinnamon; 0.25 tbsp Maple syrup; 5 gram Chopped walnuts; 0.25 tsp Coconut oil; 0.25 tsp Sea salt

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

YOUR SOLIN GENERATED RECIPE

Blueberry Crumble Breakfast Muffins

Baked oat-based muffins featuring juicy blueberries and a crunchy walnut crumble for a protein-packed morning treat that is burstingly sweet.

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NUTRITION

Protein

54g

Fat

8.8g

Carbs

63g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oat flour

15 gram Vanilla protein powder

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Ground cinnamon

0.25 tbsp Maple syrup

5 gram Chopped walnuts

0.25 tsp Coconut oil

0.25 tsp Sea salt

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PREPARATION

1
Preheat your oven to 350°F and line a muffin tin with four large parchment liners.
2
In a medium bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and maple syrup until smooth.
3
Stir in the oat flour, vanilla protein powder, baking powder, sea salt, and half of the cinnamon until a thick batter forms.
4
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
5
In a small separate bowl, combine the chopped walnuts, coconut oil, and the remaining cinnamon to create the crumble topping.
6
Divide the batter evenly between the four muffin liners and sprinkle the walnut crumble over the top of each.
7
Bake for 22 to 25 minutes until the tops are golden and a toothpick comes out clean.