Blueberry Cottage Cheese Muffins
Fluffy, high protein and naturally gluten-free!
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1/2 cup Autumn's Vanilla Protein Powder
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup cottage cheese
- 2 ripe bananas mashed (about 3/4-1 cup)
- 2 tablespoons unsweetened greek yogurt
- 2 eggs
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners or grease.
- Blend the cottage cheese using a handheld immersion blender, food processor or blender until smooth.
- Combine the dry ingredients: Whisk the oat flour, whey protein, almond flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- Mix the wet ingredients: In a separate bowl, whisk the banana, blended cottage cheese, greek yogurt, eggs, maple syrup and vanilla extract until smooth.
- Combine the wet and dry ingredients in one bowl. Avoid over mixing.
- Fold in the blueberries. Save a few for topping.
- Fill each muffin tin about 3/4 of the way full. Top with a couple extra blueberries per muffin.
- Bake for 22-25 minutes or until a toothpick comes out clean and the top looks lightly golden.
- Cool for 5 minutes before transferring to a wire rack.
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Pre-blending the cottage cheese helps prevent clumps in the muffins. It also makes it more fluffy, so you won't want to skip this step!
- If on a fat loss journey, make sure to pair these muffins with a high protein meal. As a Nutritionist, I find sticking to meals without snacks provides the best fat loss results.
Equipment
1 muffin tin
1 handheld immersion blender
mixing bowls
Nutrition
Carbohydrates: 17g | Protein: 10g | Fat: 3g | Fiber: 2g
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