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

Breads & Baking · American

8 ingredients · 35 minutes · 12 servings

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Variations

Blueberry Protein MuffinsAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

110kcal5.9g protein2.8g fat15.8g carbs*

Contains dairy, egg · usually contains gluten

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Usually containsgluten (oats rolled)The usual version has it. One without it exists — it is the one named here.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

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

Optional

Not counted above. The dish works without them.

1 cup

blueberries

Steps

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
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.