Description
This make-ahead Spinach Protein Muffin recipe is the perfect back to school breakfast to meal prep. It’s easy, healthy, delicious and will make your mornings a lot easier!
Ingredients
1 large egg
1 cup milk, any nut mylk or dairy milk will work
50 ml avocado oil
1 cup cottage cheese
2/3 cup cooked and drained chopped spinach
1/2 cup crumbled feta
2 Tablespoons chopped fresh basil
1 cup All Purpose Gluten-Free Flour Mix
**3 scoops (6 Tablespoons) Nuzest, Just Natural Clean Lean Protein powder
4 teaspoons Baking Powder
Pinch of Salt
Instructions
1.) Preheat your oven to 400°.
2.) In a medium-sized bowl, add the egg and milk and whisk to incorporate.
3.) Next add to the egg mixture the avocado oil, cottage cheese, feta cheese, and the basil and stir to combine all the ingredients together.
4.) In a large bowl, whisk together the flour, protein powder, baking powder and salt.
5.) Add the wet ingredients to the dry ingredients and stir to combine.
6.) In a muffin pan lined with muffin liners, scoop the batter equally into the muffin tins. *We got 11 out of this recipe each time we made it. If you want smaller muffins you might be able to get 12!
7.) Bake in the middle rack of the oven for 15-17 minutes or until a toothpick is inserted in the middle of a muffin and comes out clean.
8.) Allow the muffins to cool on a rack for about 5 minues, then remove them from the pan and allow them to cool completley or eat them warm – they are delicious either way. These will keep in the fridge for about 4 days. We haven’t frozen them and reheated but we think that will work as well. If you do this – let us know how it goes.
9.) In the morning, just reheat in the microwave for about 30-45 seconds and enjoy!
Notes
*If you just make 11 muffins, be sure to put a little water in the empty one so that part of the pan won’t burn.
**If you don’t have protein powder, we think it adding 6 Tablespoons more of will work too – we haven’t tried it this way though.
