Name: Blueberry Oatmeal Breakfast Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.38 cup rolled oats; 1 cup non-fat Greek yogurt; 0.5 cup egg whites; 0.5 cup fresh blueberries; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp vanilla extract; 0.5 tbsp maple syrup; 0.13 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 Oatmeal Breakfast Muffins

Oven-baked oatmeal muffins bursting with juicy blueberries and protein-rich Greek yogurt for a satisfyingly moist and tender morning treat.

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NUTRITION

Protein

43.0g

Fat

3.3g

Carbs

57.9g

SERVINGS

1 serving

INGREDIENTS

0.38 cup rolled oats

1 cup non-fat Greek yogurt

0.5 cup egg whites

0.5 cup fresh blueberries

1 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

0.5 tbsp maple syrup

0.13 tsp sea salt

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PREPARATION

1
Preheat oven to 350°F and line a muffin tin with silicone liners.
2
Pulse the rolled oats in a blender until they reach a fine flour-like consistency.
3
In a large mixing bowl, whisk together the Greek yogurt, egg whites, vanilla extract, and maple syrup until well combined.
4
Stir in the oat flour, baking powder, cinnamon, and sea salt until a thick batter forms.
5
Gently fold in the fresh blueberries using a spatula to keep them whole and prevent bleeding.
6
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
7
Bake for 18-22 minutes until the muffins are set and a toothpick inserted into the center comes out clean.
8
Let the muffins cool in the pan for 10 minutes to allow the structure to firm up before enjoying.