YOUR SOLIN GENERATED RECIPE
High Protein Berry Muffins
Fluffy gluten-free muffins baked with vanilla pea protein and bursting with juicy blueberries for a vibrant morning treat.
INGREDIENTS
0.5 cup Liquid egg whites
1.5 scoop Vanilla pea protein powder
0.25 cup Almond flour
0.5 cup Fresh blueberries
1 tsp Coconut oil
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Ground cinnamon
1 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F and line a muffin tin with silicone or parchment liners.
In a medium mixing bowl, whisk together the liquid egg whites, melted coconut oil, and vanilla extract until well combined.
Add the vanilla pea protein powder, almond flour, baking powder, sea salt, and ground cinnamon to the wet ingredients.
Stir the mixture until a smooth, thick batter forms without any dry clumps.
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
Divide the batter evenly into the prepared muffin cups.
Bake for 18 to 22 minutes or until the muffins are set and a toothpick comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.