Proatmeal Muffins
Before I became a mom, I had time to make steel cut oats, scrambled egg whites & fresh berries for breakfast every morning.
Enter Noah…and good-bye extra time in the morning!
I’ve had to get creative with quick breakfasts since James and I are now using Shakeology to replace dinner or lunch.
Obviously, I still love oatmeal…but it’s not a complete meal since it’s lower in protein. This recipe gives oatmeal a protein punch (aka proatmeal) with the use of muffin tins for portion size and convenience. Enjoy!
You will need:
1 cup Egg Whites
1 egg
1 1/2 cups old fashioned oats
1/8 cup stevia
1/2 cup 1% cottage cheese
1/2 cup unsweetened applesauce
2 scoops vanilla whey protein powder (This is the one I use — it’s best for baking!)
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
Instructions:
Preheat oven to 350.
Place all ingredients in blender, and blend until smooth.
Spray muffin tin with non-stick cooking spray.
Fill muffin tins.
Bake for 25 minutes or until golden brown around the edges.
For an extra breakfast treat, slice muffin in half, toast in toaster oven & spread with 1 TBSP natural peanut butter.
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I know these taste amazing because I make a protein pancake with identical ingredients, except for the applesauce. I never thought to bake them in muffin form! Great idea!
These look good! I also find that baking muffins can be a simple way to have a quick and tasty breakfast in the morning; last week I did that with pumpkin muffins. I like your idea of splitting it in half and adding a tasty spread!
Oh wow those look so tasty!!! Do you think they would work with greek yogurt instead of cottage cheese?
Probably…if you try it, let me know!