High Protein Pancake Muffins
Delicious and nutritious pancake muffins packed with protein, perfect for busy mornings or as a post-workout snack.
Ingredients
For the Muffins
- 1 cup rolled oats
- 1 cup cottage cheese Can be substituted with silken tofu for a dairy-free option.
- 4 large eggs Flax eggs can be used for a vegan version.
- 1 ripe banana ripe banana For natural sweetness.
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup or honey
- 1/2 cup protein powder Vanilla or plain.
- Pinch salt
Optional Toppings
- fresh fruit, nuts, or seeds For topping the muffins.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a blender or food processor, combine the rolled oats, cottage cheese, eggs, banana, baking powder, vanilla extract, cinnamon, and maple syrup. Blend until smooth and well combined.
- Add the protein powder and a pinch of salt. Blend again until everything is mixed thoroughly.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- If desired, top each muffin with fresh fruit, nuts, or seeds.
Baking
- Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffin tin to cool for a few minutes before transferring the muffins to a wire rack to cool completely.
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Notes
Use ripe bananas for natural sweetness. Store leftovers in an airtight container for up to 3 days at room temperature or freeze for later. Check baking time a couple of minutes early to prevent overcooking.