Quark Muffins with Vanilla Pudding

🧁 High-Protein Quark Muffins with Vanilla Pudding

Makes: 8–10 muffins
Protein: ~12–15g per muffin
Low sugar | Moist & fluffy

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Ingredients

Dry

• 1 cup oat flour (or blended oats)
• ½ cup vanilla protein powder
• 1 package (37 g / ~1.3 oz) sugar-free vanilla pudding powder
  (or regular if preferred)
• 2 tsp baking powder
• Pinch of salt

Wet

• 1 cup low-fat or fat-free quark
• 2 large eggs
• ¼ cup milk (or almond milk)
• 2–3 tbsp honey, maple syrup, or sugar-free sweetener
• 1 tsp vanilla extract

Optional Add-ins

• Berries or chopped fruit
• Dark chocolate chips
• Lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. Mix dry ingredients in a bowl.
3. Whisk wet ingredients until smooth and creamy.
4. Combine wet + dry gently until just mixed.
5. Fold in optional add-ins.
6. Divide batter evenly into muffin cups (¾ full).
7. Bake 18–22 minutes, until set and lightly golden.
8. Cool 5 minutes, then transfer to rack.

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Nutrition (Approx. per muffin)

• Calories: 140–170
• Protein: 12–15g
• Carbs: 15–18g
• Fat: 2–4g

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Tips & Variations

• Extra creamy center: Spoon a little vanilla pudding or yogurt into the middle before baking.
• Even higher protein: Replace ¼ cup oat flour with more protein powder.
• Low-carb: Use almond flour + sugar-free pudding mix.
• No quark? Substitute thick Greek yogurt or skyr.

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Storage

• Fridge: up to 5 days
• Freezer: up to 2 months