Blueberry Almond Breakfast Bites

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

Blueberry Almond Breakfast Bites

YOUR SOLIN GENERATED RECIPE

Blueberry Almond Breakfast Bites

Oat-based bites baked with juicy blueberries and fragrant almond extract for a satisfying, protein-rich morning snack.

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NUTRITION

481kcal
Protein
55.2g
Fat
8.4g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.5 cup Rolled oats

0.5 cup Fresh blueberries

1 tsp Almond extract

0.5 tsp Baking powder

1 pinch Sea salt

1 tsp Coconut oil

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PREPARATION

  • 1

    Preheat oven to 350 degrees Fahrenheit and lightly grease a muffin tin with coconut oil.

  • 2

    Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.

  • 3

    In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and almond extract until smooth.

  • 4

    Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick batter forms.

  • 5

    Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.

  • 6

    Divide the batter evenly among six muffin cups and bake for 15 to 18 minutes until the tops are firm and golden.

Blueberry Almond Breakfast Bites

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

Blueberry Almond Breakfast Bites

YOUR SOLIN GENERATED RECIPE

Blueberry Almond Breakfast Bites

Oat-based bites baked with juicy blueberries and fragrant almond extract for a satisfying, protein-rich morning snack.

NUTRITION

481kcal
Protein
55.2g
Fat
8.4g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.5 cup Rolled oats

0.5 cup Fresh blueberries

1 tsp Almond extract

0.5 tsp Baking powder

1 pinch Sea salt

1 tsp Coconut oil

PREPARATION

  • 1

    Preheat oven to 350 degrees Fahrenheit and lightly grease a muffin tin with coconut oil.

  • 2

    Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.

  • 3

    In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and almond extract until smooth.

  • 4

    Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick batter forms.

  • 5

    Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.

  • 6

    Divide the batter evenly among six muffin cups and bake for 15 to 18 minutes until the tops are firm and golden.