Protein Cinnamon Muffins

These soft, warmly spiced protein cinnamon muffins are naturally sweetened, fluffy, and perfect for a healthy grab-and-go snack.

Ingredients

• 200 g cottage cheese
• 60 g rolled oats (1/2 cup)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1 egg (optional, for extra structure and protein)
• 1/2 tsp baking powder (optional, for a lighter rise)
• 2 tbsp mini chocolate chips (optional topping/mix-in)
• 1 tbsp rolled oats, for topping

Instructions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with 6 muffin liners or lightly grease the cups.
2. Add the cottage cheese to a blender and blend until completely smooth and silky.
3. Add the oats, honey, cinnamon, and if using, the egg and baking powder. Blend again until you have a smooth batter.
4. Fold in the chocolate chips if using, or reserve some to sprinkle on top. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
5. Sprinkle the tops with extra oats and a few chocolate chips for a bakery-style finish.
6. Bake for about 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tip: For the best texture, use rolled oats instead of steel-cut oats, and chill the muffins after baking—they become even more moist and flavorful the next day.