Protein Muffins

Preparación

1. machacar3 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.
2. mezclar4 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.
3. incorporar con movimientos envolventes1 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.
4. hornear20 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.