Batter1 cup blended cottage cheese1 cup nonfat Greek yogurt2 large eggs1/2 cup liquid egg whites1 scoop vanilla whey protein powder1 cup oat flour1/2 cup all-purpose flour1/3 cup sweetener or sugar1 tsp vanilla1 tbsp baking powder1/2 tsp baking sodapinch of salt1 cup blueberriesCrumb topping1/3 cup oat flour2 tbsp vanilla protein powder2 tbsp light butter or melted butter1 to 2 tbsp sweetenersplash of milk, just enough to make crumbsMethodHeat oven to 375°F / 190°C.Line a muffin tray with tulip liners.Blend cottage cheese until smooth.In a bowl, whisk cottage cheese, Greek yogurt, eggs, egg whites, and vanilla.Add oat flour, flour, protein powder, sweetener, baking powder, baking soda, and salt. Mix just until combined.Fold in blueberries.Divide into 10–12 muffins.Mix crumb topping ingredients with a fork and sprinkle generously over each muffin.Bake 20–26 minutes until domed and lightly golden.Protein estimateApproximate total for the batch:cottage cheese: ~24–28gGreek yogurt: ~20–23geggs + egg whites: ~20gwhey: ~24–25gflour/oats: a little extraThat puts the batch around 90–100g protein total.So:2 muffins = roughly 16–20g protein each, depending on yield3 muffins = around 30g+For a true 47g breakfast, pair 2 muffins with a Greek yogurt cup or a shakeTo make it closer to a true 47g “protein bomb”Use this combo:2 muffins3/4 cup Greek yogurt on the sidedrizzle of honey or extra blueberriesThat gets you very close to 45–50g protein.
0 thoughts
