The other day I had a huge craving for muffins. Yet I wasn’t about to go to a bakery and buy one full of sugar and flour—I wanted to make my own.
I thought about making these apple cinnamon protein muffins, but since it’s not exactly apple season, I decided to branch out and try making some blueberry ones.
But when I went to the store to try and buy some blueberries, they were completely out! That’s when I saw the raspberries (on sale, thanks Safeway), and an idea popped into my head: how about raspberry protein muffins?
So, I bought some raspberries and put together these muffins. They turned out INCREDIBLE!
Slightly sweet, wonderfully tender, and bursting with flavor, they’re all I’ve ever wanted in a muffin and more. Plus, they’re packed with protein and healthy ingredients to keep you full and satisfied whether you eat them for breakfast, as a pre-workout snack, or anytime of the day.
Here’s the recipe:
1 cup oats
1/2 cup Cinnamon Roll whey protein powder (or just use vanilla)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
3/4 cup low fat cottage cheese
1/4 cup almond milk
2/3 cup raspberries (I used fresh ones)
2-3 dates (or your sweetener of choice)
Preheat your oven to 350 F. Blend all ingredients together except for the raspberries. Don’t forget to remove the pits from the dates before blending!
Add the raspberries and stir, then scoop the mixture into silicon muffin cups like these ones or paper liners that have been lightly sprayed.
Place in the oven and cook for 30 to 35 minutes, or until lightly browned on top. If the tops of the muffins split and look really crazy when you take them out of the oven, don’t worry—they’ll reform as normal looking muffins when they cool.
My favorite way to eat them is warmed with a little greek yogurt or almond butter on top, but you can enjoy them however you like. Just make sure to store any leftovers in the refrigerator, and enjoy!
Macros (per 1/10th recipe):