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High Protein Pancake Muffins

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High in protein and bursting with flavor, these pancake muffins are perfect for busy mornings.

Ingredients

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  • 1 cup (225g) full-fat small curd cottage cheese
  • 3 large eggs
  • ⅓ cup (30g) vanilla whey protein powder
  • ½ cup (120g) plain full-fat Greek yogurt
  • 1 cup (120g) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with silicone muffin cups.
  2. Combine the cottage cheese and Greek yogurt in a blender. Blend on high for 30-45 seconds until smooth and creamy.
  3. Whisk the eggs and optional vanilla extract together with the blended cottage cheese mixture until fully combined.
  4. Mix the whole wheat flour, protein powder, baking powder, cinnamon, and salt in a separate bowl. Whisk thoroughly.
  5. Pour the dry ingredients into the wet mixture. Fold until just combined.
  6. Spoon the batter evenly into 6 muffin cups, filling them about ¾ full.
  7. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for better blending. Don’t overmix the batter; folding until just combined will keep your muffins light and airy.

Nutrition

Find it online: https://www.topchoicerecipes.com/high-protein-pancake-muffins-protein-pancakes/