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High protein cottage cheese oat muffins with blueberries, one broken open showing the moist crumb
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High Protein Muffins

High protein muffins made with cottage cheese and oats, 27 g of protein per 3-muffin serving. No protein powder. Makes 12 muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 434
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese 4% (125g per serving; 500g total)
  • 4 large eggs 200g
  • 1½ cups rolled oats 180g
  • 1 medium banana mashed (100g)
  • ½ cup blueberries 100g
  • 2½ tablespoons maple syrup 40g
  • 2 teaspoons baking powder 8g
  • ¾ teaspoon ground cinnamon 3g
  • 1 teaspoon vanilla extract 5g

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Blend the cottage cheese, eggs, mashed banana, maple syrup and vanilla until smooth.
  3. Pulse the oats separately to a coarse flour, then fold into the wet mixture along with the baking powder and cinnamon.
  4. Fold in the blueberries last, gently, to avoid streaking the batter purple.
  5. Divide evenly among the 12 cups, filling each about ¾ full.
  6. Bake 22 to 25 minutes, until a toothpick comes out clean and the tops spring back when pressed.
  7. Cool in the tin 5 minutes, then transfer to a rack.