High Protein Pancake Muffins
Delicious and nutritious High Protein Pancake Muffins, packed with approximately 25 grams of protein each, perfect for a busy breakfast routine.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 large eggs
- 1 tablespoon baking powder
- 1 tablespoon honey or maple syrup Optional based on sweetness preference
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Mix-Ins
- to taste chocolate chips, berries, or nuts Optional for extra flavor
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a blender, combine rolled oats, cottage cheese, eggs, baking powder, honey, vanilla extract, and salt.
- Blend until you achieve a smooth batter. If desired, stop halfway to mix in any optional add-ins like chocolate chips or berries.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
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Notes
For serving, these muffins can be drizzled with honey or maple syrup, topped with fresh fruit, or served with Greek yogurt. They can be stored in an airtight container in the refrigerator for up to a week and can be frozen for up to three months.