Pursuit
Coffee break · Twelve muffins
Coffee, banana and white chocolate. Twelve muffins for the week ahead.
Allow about 20 minutes to blend, mix and rest the batter, about 17 minutes to bake and 15 minutes to set in the tin.
A little time in the kitchen
Blend the banana, yogurt and cottage cheese until smooth, then fold them into the coffee batter.
Give the flour ten minutes to absorb the liquid before you fill the tin. That rest and a gentle mix help keep these protein muffins from turning tough.
Coffee, banana and white chocolate.
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The small things that matter
A smooth wet mix helps the crumb stay even. Stop the blender once you cannot see pieces of banana or cottage cheese.
Wait ten minutes before folding in the chips and filling the tin. The oat and almond flour need that time to hydrate.
My recorded batch took seventeen minutes. Use that as a guide, then check your own oven and tin.
What you need
The whole batch makes twelve plain muffins. The nutrition below counts one muffin with its share of the chips and tin oil.
Let it rest. The oat and almond flour need ten minutes to hydrate. Fold in the white chocolate after the rest.
You'll need: kitchen scale, blender, mixing bowl, spatula, twelve-cup muffin tin, toothpick
Macros, Pursuit-style
One muffin comes in around 179 calories and 13 g of protein, white chocolate included. Real food, real numbers, no guesswork.
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How to make it
Preheat to 400°F. Brush or spray the tin with 3g oil in total, spreading it around each of the twelve cups.
Whisk the oat flour, almond flour, coffee whey, erythritol, baking powder and salt in a large bowl. Break up the powder clumps before adding liquid.
Blend the peeled banana, Greek yogurt, cottage cheese, egg whites, oat milk and vanilla until smooth. Scrape down the blender if needed.
Pour the wet mix into the dry mix and fold with a spatula until no dry pockets remain. Let the batter rest in the bowl for ten minutes. Fold in the white chocolate chips.
Divide the whole batter between twelve cups. Put the tin in the 400°F oven, then turn the temperature down to 350°F at once. Start checking at twelve minutes. My recorded batch took about seventeen minutes. The tops should feel set and a toothpick should come out with moist crumbs, without wet batter. Avoid baking until the crumb is bone dry.
Leave the muffins in the tin for at least fifteen minutes before removing them. Cool on a rack. Refrigerate cooled muffins in a covered container and use within three to four days, or freeze individual muffins for later.
