High-Protein Lemon Blueberry Breakfast Cakes
Soft, lightly sweet lemon blueberry breakfast cakes made with cottage cheese, oat flour, and vanilla protein powder. These high-protein muffins are meal-prep friendly, balanced for muscle support, and perfect for busy mornings.
Ingredients
- 1 cup low fat cottage cheese
- 3 whole eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1½ cups oat flour
- 1 tbsp lemon zest
- 26 grams vanilla protein powder, about one scoop
- ½ cup coconut sugar
- 1 tsp baking powder
- ¾ cup fresh blueberries
Equipment
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin.
- Combine lemon juice, eggs, cottage cheese, and vanilla extract in a food processor.
- Process until smooth.
- Pour into a medium-sized bowl and add oat flour, sugar, protein powder, lemon zest, blueberries, and baking powder.
- Spoon batter evenly between mini loaf molds.
- Bake for 17 to 20 minutes or until a knife comes out clean. Allow to cool and enjoy!
Notes
- If using whey protein, batter may be thicker. Add 1–2 tablespoons milk if needed.
- For extra protein, serve with Greek yogurt.
- To reduce sugar, lower coconut sugar to ¼ cup or use monk fruit sweetener.
- Store in refrigerator for up to 5 days.
- Freeze for up to 2 months.
Serving: 1g, Calories: 149kcal, Carbohydrates: 24g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 178mg, Potassium: 123mg, Fiber: 2g, Sugar: 8g, Vitamin A: 19IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg