Sweet & Morning · American

Protein Muffins

Name: Protein Muffins
Total time: 35 min
Yield: 12
Ingredients: 2 cup rolled oats; 1 ¼ cup cottage cheese; 2 unit eggs; 2 unit banana (very ripe); ½ cup whey protein powder (plain or vanilla); 2 tsp baking powder; ½ tsp cinnamon; ¼ tsp salt

8 ingredients · 35 minutes · 12 servings

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VegetarianPescatarianNo porkNo alcohol

Contains: gluten, dairy, egg

Ingredients

Servings:

2 cup	rolled oats
1 ¼ cup	cottage cheese
2 unit	eggs
2 unit	banana (very ripe)
½ cup	whey protein powder (plain or vanilla)
2 tsp	baking powder
½ tsp	cinnamon
¼ tsp	salt
1 cup	blueberriesoptional

Method

mash3 min
large bowl
ripe bananas until almost smooth, then mix in cottage cheese and eggs. Small cottage-cheese curds are fine, but the wet base should be uniform enough that no muffin receives a dry pocket of concentrated whey.
mix4 min
gentle, stop when evenly hydrated
+ rolled oats + whey protein powder + baking powder + cinnamon + salt. Stir only until no dry powder remains, then let the batter stand 5 minutes so the oats hydrate. Protein powder absorbs water aggressively; adding more powder because the batter looks loose before resting is a common route to chalky muffins.
fold1 min
optional
blueberries into the rested batter with as few strokes as possible. Divide evenly among 12 greased or lined muffin wells, filling each about three-quarters full.
bake20 min
375°F / 190°C
until the tops spring back when lightly pressed and a tester from the center comes out with moist crumbs but no wet batter, about 18 to 22 minutes. Remove promptly; high-protein batters go from tender to dry faster than standard muffins. Cool 10 minutes before lifting from the tin.