Protein Muffins
These moist strawberry protein muffins with applesauce, almond flour, cottage cheese, and protein powder make an easy, light breakfast or meal prep snack. Swap strawberries with blueberries or your favorite mix-ins.
Servings: 12 muffins
Equipment
Ingredients
- 5 tablespoons unsweetened applesauce
- 2 large eggs
- ½ cup cottage cheese
- ¼ cup Greek yogurt
- ¼ cup sugar
- 1½ teaspoons pure vanilla extract
- ⅔ cup + 3 tablespoons oat flour
- ½ cup almond flour
- 2 scoops vanilla protein powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup fresh strawberries chopped
Instructions
- Heat the oven. First, preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners.
- Combine the wet ingredients. Add applesauce, eggs, cottage cheese, yogurt, sugar, and vanilla extract to a food blender. Blend on high speed until the cottage cheese is smooth and everything is well blended.
- Combine the dry ingredients. In a large mixing bowl, whisk together the oat flour, almond flour, vanilla protein powder, baking powder, and salt.
- Fold in the wet ingredients. Stir the wet ingredients into the dry ingredients just until combined; do not overmix. Set it aside and let the batter rest for 10 minutes before folding in the chopped strawberries. You can leave some extra strawberries to add to the tops of the muffins.
- Bake the muffins. Transfer the muffin pan to the oven and bake the protein muffins for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Due to the oat flour and vanilla protein powder, they may look a bit darker than regular muffins.
- Cool, then serve. Cool the muffins before removing them from the pan and serving.
Notes
- Chop your strawberries and leave them to dry for a few minutes. This will prevent the muffins from being too wet or soggy.
- Blend your cottage cheese until the chunks or curds are smooth.
- I used full-fat yogurt for the recipe. I did not test with lower-fat options, so I do not know how they may work.
- You can use almond flour or almond meal. The appearance may be a bit different, but it will not impact the flavor.
- Make sure you rest your batter so the oat flour rehydrates properly.
Nutrition
Serving: 1muffin | Calories: 159kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 105mg | Potassium: 195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg
