YOUR SOLIN GENERATED RECIPE
Baked Blueberry Vanilla Protein Muffins
Oven-baked vanilla muffins packed with juicy blueberries and finished with a golden granola topping for a delightful morning crunch.
INGREDIENTS
0.5 cup oat flour
1.5 scoops vanilla plant-based protein powder
1 tsp baking powder
0.25 tsp sea salt
1 large egg
0.25 cup plain Greek yogurt
0.25 cup unsweetened almond milk
1 tsp vanilla extract
0.5 cup fresh blueberries
1 tbsp granola
PREPARATION
Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or parchment paper.
In a large bowl, whisk together the oat flour, vanilla plant-based protein powder, baking powder, and sea salt until well combined.
In a separate medium bowl, beat the egg then whisk in the Greek yogurt, almond milk, and vanilla extract until the mixture is smooth.
Gently pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined; be careful not to overmix.
Fold in the fresh blueberries carefully to prevent them from bursting and turning the batter purple.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Sprinkle the granola evenly over the top of each muffin for an added textural element.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are springy.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.