Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Snickers Cottage Cheese Protein Bites

Snickers Cottage Cheese Protein Bites with 7g Protein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These lemon raspberry protein muffins are made with blended cottage cheese, Greek yogurt, and oat flour. They are soft, high in protein, and naturally sweetened. Great for meal prep, post-workout snacks, or a quick breakfast on the go.

  • Total Time: 37 minutes
  • Yield: 8 muffins 1x

Ingredients

Scale
  • 1.5 cups old-fashioned rolled oats (ground into a fine flour)
  • 1/2 cup cottage cheese (blended silky smooth)
  • 1/4 cup plain Greek yogurt (thick, strained variety)
  • 2 large eggs
  • 1/3 cup honey or pure maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with paper or silicone baking cups.
  2. Grind your rolled oats in a blender for 10 to 15 seconds until they turn into a fine, powdery oat flour.
  3. In a large bowl, whisk together the blended cottage cheese, Greek yogurt, eggs, honey, lemon juice, and lemon zest until the mixture is completely uniform and light.
  4. Stir in the oat flour and baking powder. Let the batter rest on the counter for 5 minutes to thicken.
  5. Wash your fresh raspberries and pat them dry with a paper towel until completely dry. Gently drop the whole raspberries into the thickened batter and fold them in once or twice. Do not over-mix or break them open, or they will bleed juice and create wet, soggy holes in the muffin centers.
  6. Scoop the batter into 8 muffin slots and bake for 20 to 22 minutes until golden. Let them cool fully in the pan before removing.

Notes

  • Blend your cottage cheese until completely smooth before adding it to the batter. Any lumps will affect the texture of the muffins.
  • Use thick, strained Greek yogurt. Runny yogurt adds too much moisture and makes the crumb gummy.
  • Keep your raspberries completely dry before folding them in. Wet berries release juice into the batter and create soggy spots.
  • Do not over-mix once the raspberries are added. One or two gentle folds are enough.
  • Let the muffins cool completely in the pan. The oat structure needs time to fully set before you remove them.
  • Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
  • Author: Emily Frost
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Snack, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 148
  • Sugar: 12g
  • Sodium: 115mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 49mg

Find it online: https://www.frostyrecipes.com/snickers-cottage-cheese-protein-bites/