Name: Baked Raspberry Streusel Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek yogurt; 1.25 scoop Vanilla whey protein powder; 1 large Egg; 0.25 cup Oat flour; 0.5 cup Fresh raspberries; 1 tsp Coconut oil; 0.5 tsp Baking powder; 0.25 tsp Vanilla extract; 1 tbsp Rolled oats; 1 tsp Honey; 0.13 tsp Ground cinnamon; 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

Baked Raspberry Streusel Muffins

Baked oat muffins filled with tart raspberries and topped with a crunchy honey-cinnamon streusel for a protein-packed morning treat.

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NUTRITION

Protein

55.6g

Fat

13.1g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek yogurt

1.25 scoop Vanilla whey protein powder

1 large Egg

0.25 cup Oat flour

0.5 cup Fresh raspberries

1 tsp Coconut oil

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tbsp Rolled oats

1 tsp Honey

0.13 tsp Ground cinnamon

0.13 tsp Sea salt

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PREPARATION

1
Preheat oven to 350°F and line a muffin tin with parchment liners.
2
In a medium bowl, whisk together the Greek yogurt, egg, melted coconut oil, and vanilla extract until the mixture is smooth.
3
Stir in the oat flour, vanilla whey protein powder, baking powder, and sea salt until just combined.
4
Gently fold in the fresh raspberries using a spatula, being careful not to over-mix the batter.
5
In a small separate bowl, combine the rolled oats, honey, and cinnamon to create the streusel topping.
6
Divide the batter evenly among the muffin cups and sprinkle the streusel mixture over the top of each.
7
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.