Protein Muffin Recipe
Protein muffins made with oats, cottage cheese, eggs, and protein powder, with 8 grams of protein per muffin and a moist, bakery-style texture.
Servings: 12 muffins
Equipment
- High Speed Blender or food processor
Ingredients
- 2 cups rolled oats
- 2 large eggs
- 1 ¼ cups cottage cheese
- ¼ cup maple syrup
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup vanilla protein powder
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with liners or spray with nonstick cooking spray.
- Add the oats to a high-speed blender or food processor and blend into a fine flour.
- Add the eggs, cottage cheese, maple syrup, oil, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.
- Add the protein powder and blend briefly, just until combined.
- Fold in the chocolate chips using a spatula. Let the batter rest at room temperature for 5 minutes.
- Use an ice cream scooper to scoop the batter evenly among the muffin cups, filling each almost to the top.
- Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven) and continue baking until the muffins are set and lightly golden, 15–17 minutes more.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- My Top Tip: Before you scoop the batter into the muffin pan, let it rest in the bowl. This rehydrates the oats, makes the batter thicker, and makes your muffins more tender. 5 minutes makes a big difference!
- Storage: Store the muffins in an airtight container in the fridge for 4–5 days. Lay down a paper towel inside the container to help absorb excess moisture. Reheat in the microwave in 10-second bursts until warmed through.
- Freezing: Wrap each muffin individually in plastic wrap, and place them in a freezer-safe bag. The protein muffins will last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave in 10-second bursts until warmed through.
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 217mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
