Delicious and fluffy high protein muffins made with cottage cheese, perfect for a nutritious breakfast or snack.
1 cup low-fat cottage cheese
3 large eggs
1/2 cup rolled oats
1/4 cup whole wheat flour
1/4 cup vanilla protein powder
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
1/2 cup fresh blueberries
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the low-fat cottage cheese, eggs, honey, and vanilla extract. Mix well until smooth.
Add the rolled oats, whole wheat flour, vanilla protein powder, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
Pour in the unsweetened almond milk and gently fold the mixture until smooth and uniform.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.