Protein Pancake Muffins: Your Quick Breakfast Solution!
Protein Pancake Muffins are a delicious and convenient breakfast option that combines the goodness of pancakes with the protein boost you need to start your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup (optional)
- 1/2 cup blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a blender, combine rolled oats, cottage cheese, eggs, baking powder, vanilla extract, cinnamon, and maple syrup. Blend until smooth.
- If using, gently fold in blueberries.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the tin.
- Enjoy warm or store in the fridge for meal prep!
Notes
- These muffins can be stored in the refrigerator for up to a week.
- They can also be frozen for longer storage; just reheat in the microwave when ready to eat.
- Feel free to customize with your favorite mix-ins like chocolate chips or nuts.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg