Turmeric Egg White Muffins

Turmeric Egg White Muffins

Mia

These vibrant golden egg white muffins are a nutritional powerhouse designed to combat inflammation while delivering clean, lean protein. Infused with turmeric, a potent anti-inflammatory spice used for centuries in Ayurvedic medicine, each bite offers both health benefits and a subtle earthy warmth. The combination of fluffy egg whites, tender spinach, and sweet bell peppers creates a satisfying texture and flavor profile that makes healthy eating feel indulgent.

Perfectly portioned and baked in a standard muffin tin, these mini frittata-style bites are ideal for Optavia's portion-controlled approach to weight management. Each muffin delivers high-quality protein from egg whites while keeping calories and fat remarkably low. The addition of colorful vegetables not only provides essential vitamins and minerals but also adds natural flavor without any need for heavy cheeses or oils.

Whether you're meal prepping for the week or need a quick post-workout snack, these muffins are incredibly versatile. They store beautifully in the refrigerator for up to five days and can be enjoyed cold, at room temperature, or quickly reheated. The turmeric gives them a beautiful golden hue that's as appealing to the eye as it is beneficial to your body.

This recipe embodies the principles of clean eating and functional nutrition, transforming simple ingredients into a convenient, inflammation-fighting snack that supports your wellness goals without sacrificing taste or satisfaction.

Nutrition

30 minutes
None servings
25 calories
Fat 0.10g
Carbs 1.50g
Protein 5.00g

Ingredients

2 cupsegg whites, liquid (about 16 egg whites)
2 cupsfresh spinach, finely chopped
1 mediumred bell pepper, finely diced
1 tspground turmeric
1/2 tspgarlic powder
1/2 tsponion powder
1/4 tspblack pepper, freshly ground
1/4 tspsea salt
cooking spray, non-stick

Equipment

Cutting board
Whisk
measuring spoons
measuring cups
large mixing bowl
chef's knife
12-cup muffin tin
non-stick cooking spray
ladle or 1/4 cup measure
cooling rack
small knife or offset spatula

Instructions

1

Preheat the oven to 375°F (190°C).

2

Generously spray a 12-cup standard muffin tin with cooking spray, making sure to coat the bottom and sides of each cup to prevent sticking.

1 min
3

Wash and finely chop the fresh spinach into small pieces, removing any thick stems.

3 min
4

Wash the red bell pepper, remove seeds and membranes, then finely dice into small, uniform pieces about 1/4-inch in size.

3 min
5

In a large mixing bowl, add the egg whites and whisk gently to break them up and create a uniform consistency.

1 min
6

Add turmeric, garlic powder, onion powder, black pepper, and sea salt to the egg whites. Whisk thoroughly until all spices are fully incorporated and the mixture is evenly colored yellow.

1 min
7

Add the chopped spinach and diced bell pepper to the egg white mixture. Stir gently with a spoon or spatula until vegetables are evenly distributed throughout.

1 min
8

Using a 1/4 cup measuring cup or ladle, carefully pour the egg white mixture into each prepared muffin cup, filling each about 3/4 full.

2 min
9

Place the muffin tin in the preheated oven and bake for 18-20 minutes, until the muffins are set in the center and the tops are lightly golden.

20 min
10

Remove the muffin tin from the oven and let cool for 5 minutes in the pan.

5 min
11

Run a small knife or offset spatula around the edges of each muffin to loosen, then gently remove from the tin and transfer to a cooling rack or serving plate.

2 min
12

Serve immediately while warm, or allow to cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions