Quick Description:
Moist, fluffy, and loaded with blueberries, these high-protein muffins are a perfect breakfast or snack for busy mornings. Packed with cottage cheese, protein powder, and wholesome flours, they fuel your day while keeping taste front and center.
Servings & Timing
- Yields: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 30 minutes
Ingredients
Dry Ingredients:
- 1 cup oat flour
- 1/2 cup vanilla protein powder (e.g., Autumn’s Vanilla)
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup cottage cheese
- 2 ripe bananas, mashed (3/4–1 cup)
- 2 tbsp unsweetened Greek yogurt
- 2 large eggs
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Add-ins:
- 1/2 cup fresh or frozen blueberries
Instructions
Step 1 – Preheat & Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2 – Mix Dry Ingredients:
In a large bowl, combine oat flour, protein powder, almond flour, baking powder, baking soda, cinnamon, and salt. Stir until fully combined.
Step 3 – Mix Wet Ingredients:
In another bowl, whisk together cottage cheese, mashed bananas, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
Step 4 – Combine:
Pour wet ingredients into dry ingredients and gently fold until just combined. Avoid overmixing to keep muffins light and fluffy.
Step 5 – Add Blueberries:
Fold in blueberries carefully to distribute evenly without crushing them.
Step 6 – Fill Muffin Cups:
Divide batter evenly among the 12 muffin cups, filling each about 2/3 full.
Step 7 – Bake:
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8 – Cool & Serve:
Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips & Notes
- Swap almond flour for coconut flour (use ~2 tbsp less) for a slightly different texture.
- Add a sprinkle of cinnamon sugar or a few chocolate chips for a fun variation.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Dietary Info
- High-Protein
- Low-Sugar Option (maple syrup can be reduced or replaced with monk fruit)
- Gluten-Free (using oat & almond flour)
- Vegetarian
