YOUR SOLIN GENERATED RECIPE
Baked Banana Oatmeal Egg Muffins
Baked egg muffins featuring protein-rich egg whites and hearty oats, blended with sweet mashed banana for a naturally fragrant and fluffy breakfast.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 cup rolled oats
0.5 medium banana
0.5 tsp cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp avocado oil
PREPARATION
Preheat oven to 350°F and grease a standard muffin tin with avocado oil.
In a medium mixing bowl, mash the banana with a fork until it reaches a smooth consistency.
Whisk in the whole eggs, egg whites, Greek yogurt, and vanilla extract until the mixture is uniform.
Fold in the rolled oats, ground cinnamon, and sea salt until thoroughly incorporated.
Distribute the batter evenly into 6 of the muffin cups, filling each nearly to the top.
Bake for 22 to 25 minutes until the muffins are firm to the touch and a toothpick comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.