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High Protein Pancake Muffins

High Protein Pancake Muffins: Your New Breakfast Obsession

Try these High Protein Pancake Muffins that pack 25g of protein each, offering a fluffy, guilt-free breakfast option for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Cottage Cheese full-fat for extra creaminess
  • 3 large Eggs room temperature
  • 1 scoop Vanilla Protein Powder vanilla or cake batter varieties work best
  • 1 cup Greek Yogurt full-fat recommended
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Vanilla Extract pure extract recommended
  • 1 cup Optional Add-ins (Blueberries/Chocolate Chips)

Equipment

  • oven
  • muffin tin
  • Blender or Food Processor
  • mixing bowls
  • whisk
  • spatula
  • Scoop or Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it for easy removal.
  2. In a blender or food processor, combine the cottage cheese and Greek yogurt, blending until smooth.
  3. In a large mixing bowl, whisk together eggs and the blended cottage cheese mixture along with vanilla extract.
  4. In a separate bowl, whisk together whole wheat flour, protein powder, baking powder, cinnamon, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. If desired, fold in optional ingredients like blueberries or chocolate chips.
  7. Scoop the batter into muffin cups until about 3/4 full.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out with moist crumbs.
  9. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 20gProtein: 25gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 200mgIron: 1.5mg

Notes

Store muffins in an airtight container for up to one week, or freeze for longer storage.

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