Servings & Timing
- Servings: 10–12 muffins
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: ~30 minutes
Ingredients
Base Muffin Batter
- 1 cup cottage cheese (low-fat or full-fat)
- 3 large eggs
- ½ cup Greek yogurt (plain, high-protein)
- ¼ cup protein powder (vanilla or unflavored)
- 2 tbsp honey or sugar-free maple syrup
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch salt
Optional (for structure – choose ONE)
- 2 tbsp oat flour
OR - 1 tbsp cornstarch (lighter, soufflé-style)
Optional Toppings
- Powdered sweetener or powdered sugar (light dusting)
- Fresh berries
- Sugar-free chocolate chips
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F / 180°C
- Line a muffin tin or grease ramekins lightly
Step 2: Blend the Batter
Add to a blender or bowl:
- Cottage cheese
- Eggs
- Greek yogurt
- Protein powder
- Honey/maple syrup
- Vanilla
- Baking powder
- Salt
Blend (or whisk very well) until completely smooth and creamy.
Step 3: Add Structure
- Stir in oat flour or cornstarch
- Mix gently until just combined
Step 4: Fill
- Pour batter into muffin cups
- Fill ¾ full (they rise nicely)
Step 5: Bake
- Bake 18–22 minutes
- Tops should puff, lightly golden, and set in the center
Step 6: Cool
- Let cool 10 minutes
- They will gently deflate slightly (normal for soufflé-style muffins)
Nutrition (Approx. Per Muffin – 12 servings)
- Calories: ~120
- Protein: ~10–12 g
- Carbs: ~6 g
- Fat: ~3 g
Flavor Variations
- Lemon: add zest + 1 tsp lemon juice
- Blueberry: fold in ¼ cup berries
- Chocolate: add cocoa powder + chocolate chips
- Savory: skip sweetener, add herbs & cheese
Storage & Meal Prep
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat gently or eat chilled (they’re amazing cold)
