YOUR SOLIN GENERATED RECIPE
Almond Flour Berry Breakfast Muffins
Oven-baked almond flour muffins bursting with juicy blueberries and warm cinnamon for a protein-packed, dairy-free start to your morning.
INGREDIENTS
0.33 cup almond flour
1.5 scoop vanilla plant-based protein powder
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp vanilla extract
1 tsp coconut oil
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease three cups of a standard muffin tin with the coconut oil.
In a medium mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until no lumps remain.
Add the liquid egg whites and vanilla extract to the dry ingredients, stirring with a spatula until a thick, uniform batter forms.
Gently fold in the fresh blueberries, being careful not to over-mix so the berries remain whole.
Divide the batter evenly among the three prepared muffin cups, filling them nearly to the top.
Bake for 18 to 22 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling.