Makes about 16 muffins
what you’ll need:
3/4 cup low-fat cottage cheese
3 whole eggs
2 cups uncooked rolled oats (old fashioned or quick)
1/2 cup plain whey protein powder (we like Bob’s Red Mill Brand – it’s easy to find and doesn’t have artificial sweeteners like regular protein powder does)
1 medium-to-large apple, grated using a large-holed grater
1 Tbsp almond extract (or vanilla, I like almond)
3 Tbsp sliced almonds (or other nuts)
2-3 Tbsp chopped dried apricots
2-3 Tbsp chopped dried cranberries (or dried sour cherries)
2-3 Tbsp hemp hearts
1-2 Tbsp chia seeds
agave syrup, to serve
Preheat the oven to 375 F. Spray a muffin tin with non-stick spray.
Using a hand blender or mixer, blend the cottage cheese and eggs until it is smooth.
Add the cottage cheese/egg mixture to a large bowl and add in the rest of the ingredients.
The batter should be quite wet. If you find it to be on the dry side, add water in 2 Tbsp increments until you have reached the desired consistency.
Bake until they begin to brown just a bit, only about 15 or so minutes.
They keep on the counter for about 5 days or wrap them individually and store them in the freezer. Serve warm with a drizzle of agave syrup and enjoy!
