Lemon-Blueberry Protein Cupcakes with Greek Yogurt

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

Lemon-Blueberry Protein Cupcakes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Lemon-Blueberry Protein Cupcakes with Greek Yogurt

Oat-based cupcakes baked with zesty lemon and juicy blueberries, topped with a creamy, protein-packed Greek yogurt frosting for a bright and refreshing morning treat.

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NUTRITION

450kcal
Protein
58.1g
Fat
4.2g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

0.33 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup nonfat plain Greek yogurt

0.25 cup liquid egg whites

1 tbsp honey

1 tsp baking powder

1 tsp lemon zest

1 tbsp lemon juice

0.25 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

0.5 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with four silicone liners.

  • 2

    In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

  • 3

    In a separate medium bowl, whisk together 0.5 cup of Greek yogurt, liquid egg whites, honey, lemon zest, and lemon juice until the mixture is smooth.

  • 4

    Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, then carefully stir in the fresh blueberries.

  • 5

    Divide the batter evenly among the four prepared muffin liners.

  • 6

    Bake for 18 to 22 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.

  • 7

    While the cupcakes are baking, mix the remaining 0.25 cup of Greek yogurt with the vanilla extract in a small bowl to create the frosting; refrigerate until needed.

  • 8

    Remove the cupcakes from the oven and allow them to cool completely on a wire rack before spreading the yogurt frosting on top.

Lemon-Blueberry Protein Cupcakes with Greek Yogurt

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

Lemon-Blueberry Protein Cupcakes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Lemon-Blueberry Protein Cupcakes with Greek Yogurt

Oat-based cupcakes baked with zesty lemon and juicy blueberries, topped with a creamy, protein-packed Greek yogurt frosting for a bright and refreshing morning treat.

NUTRITION

450kcal
Protein
58.1g
Fat
4.2g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

0.33 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup nonfat plain Greek yogurt

0.25 cup liquid egg whites

1 tbsp honey

1 tsp baking powder

1 tsp lemon zest

1 tbsp lemon juice

0.25 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

0.5 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with four silicone liners.

  • 2

    In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

  • 3

    In a separate medium bowl, whisk together 0.5 cup of Greek yogurt, liquid egg whites, honey, lemon zest, and lemon juice until the mixture is smooth.

  • 4

    Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, then carefully stir in the fresh blueberries.

  • 5

    Divide the batter evenly among the four prepared muffin liners.

  • 6

    Bake for 18 to 22 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.

  • 7

    While the cupcakes are baking, mix the remaining 0.25 cup of Greek yogurt with the vanilla extract in a small bowl to create the frosting; refrigerate until needed.

  • 8

    Remove the cupcakes from the oven and allow them to cool completely on a wire rack before spreading the yogurt frosting on top.