In case you couldn’t tell, I’ve been on a bit of a muffin kick lately.
Ever since I realized after gaining the freshman 15 in college that regular muffins are no better for you than eating a slice of cake (especially the giant Costco ones), I’ve pretty much avoided ever eating them just in case I let myself get too used to including them in my regular coffee order.
So when I realized that it’s actually possible to make muffins healthy, you can imagine I was pretty excited about it. After all, muffins are great to grab when you’re in a hurry or need a quick breakfast or snack option—and since these ones use fresh, in season peaches, are packed with protein and will actually fill you up, you can actually feel good about eating them.
Here’s your vanilla spiced peach protein muffin recipe:
1 cup oats
3/4 cup low fat cottage cheese
1/2 cup vanilla whey protein powder like this one
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 cup almond milk (or other milk)
1 large peach, pitted and chopped (about 1 1/4 cups worth)
2-3 dates, pitted (or your sweetener of choice)
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Preheat your oven to 350 F. Blend all ingredients together except for the peaches. Don’t forget to remove the pits from the dates before blending!
Add the peaches to the mixture, then pour the mixture into muffin cups (I used these silicon ones because they’re awesome), then stick them in the oven and bake for about 30 to 35 minutes or until slightly browned on top.
I like these muffins best warmed with a little Greek yogurt or almond butter spread on top, but enjoy them however you like! Just make sure to store any extras in the fridge since they contain dairy.
Macros (per 1/9th recipe):