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I love easy breakfast recipes that are also healthy. These high protein muffins are my favorite for busy mornings. They’re quick, healthy, and fill me up.
These muffins are special because they use good stuff like cottage cheese, eggs, and flaxseed. No need for protein powder! You can add fruits, veggies, or chocolate chips to them.
They’re great for meal prep too. I make a lot on Sundays and freeze them. It’s easy to grab a healthy breakfast all week.
5 Reasons You’ll Love This Recipe
I’m excited to share why these muffins are perfect for breakfast. They’re full of protein without any powder. You get the good stuff from real ingredients in every bite.
You can mix in fruits, nuts, or chocolate chips to make them your own. It’s like having a new muffin flavor every day!
These muffins are healthier than store-bought ones. You pick what goes in. This means a better start to your day.
- High in protein from whole foods
- Customizable flavors
- Healthier than store-bought muffins
- Adaptable for dietary needs
- Perfect quick breakfast option
This recipe is great for all diets. Need gluten-free or dairy-free? No worries. It’s a recipe that fits everyone.
These muffins are great for busy mornings. Make a batch, freeze them, and take one on the go. It’s a quick, tasty breakfast that’s good for you.
“These muffins changed my morning routine. They’re delicious, filling, and so easy to make!”
Exact Ingredients List (+ Possible Substitutes)
I love trying new things with muffin ingredients for healthy baking. Here’s what I use for tasty breakfast muffins:
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup milk
- 1 ripe banana
- 1 tbsp olive oil
- 1/3 cup honey
- 2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 3/4 cup ground flaxseed
- 1/2 cup peanut butter powder
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup optional mix-ins
If you need recipe changes, I’ve got you covered. Here are some swaps for gluten-free and dairy-free options:
- Replace peanut butter powder with 1/2 cup peanut butter
- Swap flaxseed for 3/4 cup hemp seeds, wheat germ, bran, or oat flour
- Use almond flour or gluten-free baking flour instead of all-purpose flour
- Substitute cottage cheese with 1 cup plain Greek yogurt
- Replace honey with 1/4 cup maple syrup
- Use 1/2 cup applesauce in place of banana
These changes make it easy to fit the recipe to your needs. You won’t lose the taste or texture. Enjoy baking!
Instructions
Are you ready to bake some tasty homemade muffins? Let’s follow this easy guide for our healthy breakfast muffin recipe. I’ll show you how to make sure your muffins are perfect every time.
- Preheat your oven to 400°F (200°C).
- In a blender, mix eggs, cottage cheese, milk, banana, olive oil, honey, and vanilla extract. Blend until smooth.
- In a big bowl, combine flour, flaxseed, peanut butter powder, baking powder, cinnamon, and nutmeg.
- Add the wet mix to the dry mix. Stir gently until just combined.
- If you like, add chocolate chips or nuts.
- Put the batter into 12 muffin cups.
- Bake at 400°F for 5 minutes. Then, lower the heat to 350°F (175°C) and bake for 20 more minutes.
- Check if they’re done by sticking a toothpick into a muffin. It should be clean.
Remember, don’t overmix the batter. This makes muffins dense and gummy. With these easy steps, you’ll have yummy, healthy muffins fast!
Tips, Tricks & Storing
I have some great baking tips for you. First, measure your flour right. Use a spoon to scoop it into the cup and level it off. This makes your muffins light and fluffy.
Don’t overmix the batter. A few lumps are okay. They help prevent your muffins from getting too dense.
These muffins are great for meal prep. They can be frozen for up to 3 months. Or, keep them fresh for 3 days at room temperature or a week in the fridge.
If you need to change the recipe, it’s easy. For gluten-free, use gluten-free or almond flour. Swap dairy-free yogurt for regular if you’re avoiding dairy. You can also change flaxseed with hemp seeds, wheat germ, or oat flour for different health benefits.