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High Protein Breakfast Muffins

High Protein Breakfast Muffins for Energizing Mornings

These High Protein Breakfast Muffins are gluten-free, packed with nutritious ingredients, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups old-fashioned rolled oats Use certified gluten-free oats if necessary
  • 1 cup full-fat cottage cheese Do not substitute with low-fat
  • 3 large eggs Can substitute with flax eggs for vegan version
  • 1/3 cup maple syrup Honey can be used as an alternative
  • 1 teaspoon vanilla extract Optional for savory variations
  • 2 teaspoons baking powder Ensure it’s fresh
  • 1 teaspoon cinnamon Can substitute with nutmeg
  • 1/2 teaspoon salt Just a pinch
For the Mix-ins
  • 1 cup mix-ins (blueberries, chocolate chips, nuts, etc.) Customize to your liking

Equipment

  • Oven
  • muffin tin
  • Blender
  • mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or cooking spray.
  2. Combine rolled oats, cottage cheese, eggs, maple syrup, and vanilla in a blender. Add baking powder, cinnamon, and salt, blending until smooth.
  3. Transfer the mixture to a bowl and carefully fold in your chosen mix-ins.
  4. Evenly distribute the batter in the muffin tin, filling each cup about three-quarters full.
  5. Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
  6. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Ensure the batter is completely smooth for the best muffin texture.

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