YOUR SOLIN GENERATED RECIPE
Blueberry Oatmeal Breakfast Muffins
Oven-baked muffins made with protein-rich Greek yogurt and hearty oats, bursting with juicy blueberries for a vibrant and satisfying morning treat.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tbsp maple syrup
1 tsp coconut oil
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.13 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin with coconut oil.
Place the rolled oats, Greek yogurt, egg whites, maple syrup, baking powder, cinnamon, sea salt, and vanilla extract into a high-speed blender.
Blend the mixture on high until the batter is completely smooth and the oats are fully incorporated.
Pour the batter into a mixing bowl and gently fold in the fresh blueberries by hand using a spatula.
Distribute the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 20 to 25 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.