YOUR SOLIN GENERATED RECIPE
Rolled oats and protein-rich Greek yogurt baked into portable cups bursting with juicy, vibrant blueberries for a convenient morning treat.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
0.25 cup liquid egg whites
1 tbsp chia seeds
0.5 cup fresh blueberries
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp vanilla extract
1 pinch sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin with avocado oil or coconut oil.
In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, chia seeds, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.
Spoon the batter into the prepared muffin cups, filling each one nearly to the top.
Bake for 20 to 25 minutes, or until the centers feel firm to the touch and the edges are lightly golden brown.
Remove from the oven and let the cups cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely.