Description
Whip up these high protein breakfast muffins fluffy, make ahead, and packed with 17 g protein per 100 g, for a tasty, grab and go morning boost.
Ingredients
Scale
- 1 cup low fat cottage cheese (blended smooth)
- 2 large eggs
- 2 egg whites
- ¼ cup honey or maple syrup
- 2 Tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 ½ cups rolled oats (pulse to flour)
- ⅓ cup vanilla whey protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries (or mini dark chocolate chips)
Instructions
- Prep Heat oven to 180 °C / 350 °F and grease or line a 12 cup muffin tin.
- Blend wet : Purée cottage cheese, eggs, egg whites, sweetener, oil, and vanilla until silky.
- Combine dry : Whisk oat flour, whey, baking powder, baking soda, and salt.
- Mix : Fold wet into dry just until no flour streaks remain; gently stir in blueberries.
- Bake : Fill cups ¾ full and bake 18-20 min, until tops spring back and a tester is clean.
- Cool : Rest 5 min, then transfer to a rack. Enjoy warm or store for later!
Notes
- Mix lightly: Over-mixing yields dense muffins.
- Protein choice: Whey works best; if you use a vegan powder, add a splash of milk.
- Topping tip: Sprinkle chocolate chips on top just before baking so they stay visible.
- Baking hack: Start at 410 °F / 210 °C for 5 min, then drop to 350 °F / 180 °C to finish for a high dome.
- Storage: Cool completely, keep airtight for up to 3 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 muffin (≈ 60 g)
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 32 mg