Name: Banana Oat Lactation Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup rolled oats; 0.5 cup non-fat Greek yogurt; 0.5 cup liquid egg whites; 0 scoop vanilla protein powder; 1 medium banana; 1 tbsp brewers yeast; 1 tbsp ground flaxseed; 0.5 tsp baking soda; 0.5 tsp ground cinnamon; 1 tsp vanilla extract; 0.25 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Banana Oat Lactation Muffins

Oat-based muffins baked with ripe bananas and creamy Greek yogurt for a moist, protein-packed breakfast that supports lactation with nutty brewers yeast.

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NUTRITION

Protein

37.3g

Fat

7.1g

Carbs

67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup rolled oats

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

0 scoop vanilla protein powder

1 medium banana

1 tbsp brewers yeast

1 tbsp ground flaxseed

0.5 tsp baking soda

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cup muffin tin with avocado oil or use high-quality silicone liners.
2
Place the rolled oats into a high-speed blender and pulse until they reach a coarse flour consistency.
3
Add the Greek yogurt, liquid egg whites, vanilla protein powder, banana, brewers yeast, ground flaxseed, baking soda, cinnamon, vanilla extract, and sea salt to the blender.
4
Blend on medium-high speed until the batter is completely smooth and the banana is fully incorporated.
5
Divide the batter evenly among the 6 muffin cups, filling each nearly to the top as these muffins do not rise excessively.
6
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the pan for at least 10 minutes to set before transferring them to a wire rack. A serving size is 3 muffins.