YOUR SOLIN GENERATED RECIPE
Oat and banana muffins baked until golden brown, featuring a crunchy walnut topping and a protein-packed Greek yogurt base for a satisfying start.
INGREDIENTS
1 medium banana
15 g vanilla whey protein powder
0.5 cup non-fat Greek yogurt
1 large egg
0.25 cup liquid egg whites
0.13 cup oat flour
0.13 oz walnuts
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and line a muffin tin with three silicone or parchment liners.
In a medium mixing bowl, mash the banana with a fork until it reaches a smooth consistency.
Whisk in the Greek yogurt, whole egg, liquid egg whites, and vanilla extract until the wet mixture is well combined.
Add the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt, stirring gently until just incorporated.
Divide the batter evenly among the three prepared muffin cups and sprinkle the chopped walnuts over the top of each.
Bake for 20 to 22 minutes or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.