Is it possible to make healthy gluten‑free muffins packed with protein, not full of refined sugar and oil? YES! Come try these perfectly moist yet fluffy cottage cheese muffins – we promise you won't smell the cottage cheese at all. On the contrary, you'll smell the perfect combination of cinnamon and vanilla. 🤤🧁
Nutrition (1 serving)
- 120 kcal
- 19 g carbohydrates
- 2 g fats
- 6 g protein
Per 12 portions
- 1 banana
- 200 g cottage cheese light
- 80 g wildflower honey
- 1 egg
- 150 g oat flour
- 2 tsp baking powder
- 10 drizzles vanilla extract
- 30 g cinnamon protein powder
- 1 tsp salted caramel prebiotic topping low sugar
- 50 g granola
Instructions
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In a large bowl, blend the cottage cheese with a stick blender until smooth.
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Mash the banana and then add it to the cottage cheese, along with egg, maple syrup, vanilla extract and a pinch of salt. Mix well until you get a smooth mixture.
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Add the oat flour, protein powder and baking powder to the wet mixture.
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Fill ⅔ of each muffin tin with batter, sprinkle with granola, and bake in the oven for 20 to 25 minutes. Make sure the muffins do not overcook; they are done when a skewer inserted in the center comes out clean.
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Let the baked muffins cool for about 15 minutes. Then pour the topping over the top and enjoy.
