Recipe: Protein-Packed Breakfast Muffins for Busy Mornings
The holidays are full of excitement, but let’s be honest, they’re also busy. Between work, family gatherings, and festive events, it’s easy to skip breakfast or grab something less than nourishing. That’s why we love having healthy, grab-and-go options ready, like these Protein-Packed Breakfast Muffins.
These muffins are soft, flavorful, and filled with nutrients to keep you energized through even the busiest mornings. They’re also freezer-friendly, so you can make a batch ahead of time and enjoy them all week.
Why These Muffins Work
Protein-Packed: Keeps you fuller longer and supports muscle recovery after workouts.
Quick & Convenient: Grab one as you run out the door or pair with fruit for a balanced breakfast.
Holiday-Friendly: Swap in festive flavors like cranberries or dark chocolate chips for a seasonal twist.
Nutritious Base: Made with oats, eggs, and Greek yogurt for a hearty but light texture.
Ingredients
4 eggs
1 cup cottage cheese
½ cup milk
2 ripe bananas
1 tablespoon olive oil
⅓ cup honey
2 teaspoon vanilla extract
1.5 cups all purpose flour
¾ cup ground flaxseed *see below for substitutions
½ cup peanut butter powder *see below for substitutions
2 teaspoon baking powder
2 teaspoon cinnamon
½ teaspoon nutmeg
1 cup optional mix-ins
Optional mix in suggestions (1 cup TOTAL):
½ cup Shredded carrots
½ cup Grated apple
½ cup Blueberries
½ cup Chopped nuts ie. walnuts
Instructions
Preheat the oven to 400 F and prepare a 12-cavity muffin tin. I recommend using a silicone muffin tray to avoid sticking.
In a high powered blender add eggs, cottage cheese, milk, banana, olive oil, honey and vanilla extract. Blend until smooth.
In a large mixing bowl whisk together flour, flaxseed, peanut butter powder, baking powder, cinnamon and nutmeg.
Slowly pour the blended wet ingredients into the dry ingredients, gently whisking while you are pouring to avoid clumps. Once the batter gets too thick you may need to switch to a spatula.
Add in any mix-ins of choice (be careful to avoid overmixing, you want to stir the batter until JUST combined). Divide the batter between 12 muffin cavities .
Bake at 400 F for 5 minutes, reduce the heat to 350 F and bake for an additional 20 minutes or until a toothpick inserted into the center of the muffins comes out clean (do not open the oven in between, this helps create the rise we want in these muffins).
Farm-Inspired Tip
These muffins pair perfectly with a hot cup of coffee after a frosty morning workout. We recommend prepping them on Sunday evening so you’ve got healthy fuel ready for the week ahead.
✨ Looking for more ways to stay on track this holiday season?
Farm Girl Fitness offers classes designed to fit your busy lifestyle. From early morning bootcamps to evening boxing sessions, there’s something for everyone. Try our Farm Flex Membership to fit fitness into your holiday schedule.
Sources:
Nourished by Nic. “Healthy Breakfast Muffins.” Nourished by Nic, nourishedbynic.com/healthy-breakfast-muffins/. Accessed 14 Oct. 2025.
