Go Back
–+ servings
High Protein Breakfast Muffins

High Protein Breakfast Muffins That Kids Will Love

Delicious High Protein Breakfast Muffins are moist, gluten-free and kid-approved, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats Use certified gluten-free if needed.
  • 1 cup Full Fat Cottage Cheese Adds moisture and protein.
  • 3 large Eggs Acts as a binder.
  • 1/3 cup Maple Syrup Naturally sweetens; can substitute with honey.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 tablespoon Baking Powder Key leavening agent.
  • 1 teaspoon Cinnamon Adds warmth and flavor.
  • 1/4 teaspoon Salt Enhances sweetness.
  • 1 cup Add-ins Mix-ins like blueberries or chocolate chips.

Equipment

  • Muffin Tin
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare the muffin tin.
  2. Combine the rolled oats, cottage cheese, eggs, maple syrup, vanilla extract, baking powder, cinnamon, and salt in a blender and blend until smooth.
  3. Pour the blended batter into a mixing bowl and fold in your favorite add-ins.
  4. Divide the batter evenly among the muffin cups, filling them about three-quarters full.
  5. Bake in the preheated oven for 15 to 20 minutes until golden brown and a toothpick comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 2IUCalcium: 50mgIron: 1mg

Notes

For maximum freshness, store cooled muffins in an airtight container. Muffins can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!