Name: Vanilla Oat Flour Protein Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Oat flour; 0.25 cup Almond flour; 1 scoop Vanilla protein powder; 3 tbsp Truvia sweetener; 1.5 tsp Baking powder; 0.25 tsp Sea salt; 2 large Eggs Eggs; 0.5 cup Pumpkin puree; 0.25 cup Milk; 0 tbsp Coconut oil; 1 tsp Vanilla paste; 1 tsp Vanilla extract

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

YOUR SOLIN GENERATED RECIPE

Vanilla Oat Flour Protein Muffins

Baked oat and almond flour muffins infused with aromatic vanilla paste and pumpkin for a moist, cake-like texture.

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NUTRITION

Protein

43.9g

Fat

28.5g

Carbs

91.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Oat flour

0.25 cup Almond flour

1 scoop Vanilla protein powder

3 tbsp Truvia sweetener

1.5 tsp Baking powder

0.25 tsp Sea salt

2 large Eggs Eggs

0.5 cup Pumpkin puree

0.25 cup Milk

0 tbsp Coconut oil

1 tsp Vanilla paste

1 tsp Vanilla extract

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PREPARATION

1
Preheat your oven to 350°F and line a standard muffin tin with six parchment paper liners.
2
In a large bowl, whisk together the oat flour, almond flour, vanilla protein powder, Truvia sweetener, baking powder, and sea salt.
3
In a separate medium bowl, beat the eggs then stir in the pumpkin puree, milk, melted coconut oil, vanilla paste, and vanilla extract until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix the batter.
5
Distribute the batter evenly among the six muffin liners, filling each nearly to the top to ensure a high rise.
6
Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before serving.