Name: Protein Muffins with Greek Yogurt and Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 25g Vanilla Whey Protein Isolate; 120g Non-fat Greek Yogurt; 35g Oat Flour; 46g Egg Whites; 75g Mixed Berries; 0.5 tsp Baking Powder; 0.5 tsp Vanilla Extract

Protein Muffins with Greek Yogurt and Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Protein Muffins with Greek Yogurt and Mixed Berries

Oat-based muffins baked with creamy Greek yogurt and a medley of fresh berries, featuring a burst of juicy sweetness in every bite.

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NUTRITION

Protein

43g

Fat

3.5g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

25g Vanilla Whey Protein Isolate

120g Non-fat Greek Yogurt

35g Oat Flour

46g Egg Whites

75g Mixed Berries

0.5 tsp Baking Powder

0.5 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 or lightly grease with coconut oil.
2
In a small mixing bowl, whisk together the vanilla whey protein, oat flour, and baking powder until well combined.
3
In a separate larger bowl, stir together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and creamy.
4
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined into a thick batter.
5
Carefully fold in the mixed berries, taking care not to over-mix so the berries don't bleed too much into the batter.
6
Distribute the batter evenly into the muffin cups, filling each about three-quarters of the way full.
7
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.