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 cup whole wheat flour
1/2 cup rolled oats
1/4 cup plain Greek yogurt
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the cottage cheese, eggs, Greek yogurt, honey, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups.
Bake in the preheated oven for 18-20 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.