Description
Moist muffins with creamy cottage cheese, rolled oats, and protein powder, spiced with cinnamon and vanilla. They bake to golden tops and deliver a soft, satisfying bite perfect for breakfast or a protein-packed snack.
Ingredients
- 1 cup cottage cheese
- 3/4 cup rolled oats
- 2 scoops unflavored protein powder
- 3 large egg whites
- 2 whole eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
- In a blender or food processor, combine cottage cheese, rolled oats, protein powder, egg whites, whole eggs, baking powder, salt, vanilla extract, and cinnamon. Blend until smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove muffins from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze muffins in a zip-top bag for up to 3 months; thaw before eating.
- Customize flavor by adding berries, chopped nuts, or chocolate chips.
- For extra fiber, swap half the oats for oat bran or flaxseed meal.