Name: Buckwheat Chocolate Protein Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Buckwheat flour; 1.25 scoop Chocolate whey protein powder; 1 tbsp Unsweetened cacao powder; 0.5 tsp Baking powder; 0.25 tsp Sea salt; 0.25 cup Liquid egg whites; 0.25 cup Non-fat Greek yogurt; 1 tsp Coconut oil; 0.25 cup Unsweetened almond milk; 1 tsp Vanilla extract

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

YOUR SOLIN GENERATED RECIPE

Buckwheat Chocolate Protein Cupcakes

Oven-baked buckwheat and cacao cupcakes infused with rich chocolate protein and creamy Greek yogurt for a velvety, nutrient-dense breakfast treat.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.1g

Fat

10.2g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Buckwheat flour

1.25 scoop Chocolate whey protein powder

1 tbsp Unsweetened cacao powder

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 tsp Coconut oil

0.25 cup Unsweetened almond milk

1 tsp Vanilla extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 350°F and line a muffin tin with three silicone liners.
2
In a medium bowl, whisk together the buckwheat flour, protein powder, cacao powder, baking powder, and sea salt.
3
In a separate bowl, combine the liquid egg whites, Greek yogurt, melted coconut oil, almond milk, and vanilla extract until smooth.
4
Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5
Divide the batter evenly into the three prepared muffin cups.
6
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7
Allow the cupcakes to cool slightly before serving to ensure the best texture.