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Hearty Blueberry Protein Muffins

Nutritious and delicious muffins packed with protein from cottage cheese and eggs, and bursting with blueberries. Perfect for breakfast or a healthy snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup rolled oats
  • 1 cup cottage cheese
  • 2 pieces ripe bananas Make sure the bananas are very ripe for best sweetness and flavor.
  • 1/2 cup honey or maple syrup You can substitute with other sweeteners if preferred.
  • 2 pieces eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-Ins
  • 1 cup fresh or frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a blender, combine rolled oats, cottage cheese, bananas, honey (or maple syrup), eggs, and vanilla extract. Blend until smooth.
  3. In a mixing bowl, combine the blended mixture with baking powder, baking soda, and salt.
  4. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 20-25 minutes or until a toothpick comes out clean.
  3. Allow to cool before serving.

Notes

These muffins can be served warm or at room temperature. Enjoy them plain or with butter or nut butter. Store in an airtight container at room temperature for up to three days, in the refrigerator for a week, or freeze for up to three months.