Name: Banana Oat Breakfast Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Gluten-free rolled oats; 1 medium Ripe banana; 1 scoop Vanilla plant-based protein powder; 1 large Egg; 2 tbsp Liquid egg whites; 1 tsp Ground cinnamon; 1 tsp Baking powder; 0.25 tsp Sea salt; 1 tsp Vanilla extract

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

YOUR SOLIN GENERATED RECIPE

Banana Oat Breakfast Muffins

Hearty oats and ripe bananas baked into fluffy, protein-packed muffins that offer a comforting, naturally sweet aroma in every bite.

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NUTRITION

Protein

36.2g

Fat

9.2g

Carbs

60.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Gluten-free rolled oats

1 medium Ripe banana

1 scoop Vanilla plant-based protein powder

1 large Egg

2 tbsp Liquid egg whites

1 tsp Ground cinnamon

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Vanilla extract

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PREPARATION

1
Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners.
2
In a large mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency.
3
Whisk in the large egg, liquid egg whites, and vanilla extract until the mixture is well combined.
4
Add the gluten-free rolled oats, vanilla plant-based protein powder, ground cinnamon, baking powder, and sea salt.
5
Stir the batter until all ingredients are incorporated and no dry clumps remain.
6
Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7
Bake for 18 to 22 minutes, or until the muffins are firm to the touch and a toothpick comes out clean.
8
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.