Looking for a tasty breakfast alternative to oatmeal and egg whites that you can prepare in bulk and eat on the go?  Well, then this quick and easy recipe is for you.  I typically workout early in the morning and then eat my post-workout meal/breakfast on my long drive to work.  These muffins are a quick and convenient way to eat a balanced breakfast that meets my macros while on the go.  They are moist, hearty and not to sweet.  If you are looking for a chocolate brownie or cookie alternative these are not for you.

What you will need:

• 226 grams of Low Fat Cottage Cheese
• 2 tsp Pure Vanilla Extract
• 4 oz Natural Applesauce (unsweetened)
• 1 Cup Unsweetened Cashew or Almond Milk
• 1 container of liquid egg whites (or 10 egg whites)
• 2 tbsp cocoa powder
• 1 cup baking stevia
• 3 scoops chocolate Whey Protein Powder
• 2 cups Oat Meal
• 3 tbsp coconut flour
• 2 tsp baking powder
• 1 tsp baking soda

Instructions:

• Blend cottage cheese, vanilla, applesauce and cashew milk in blender until smooth.
• Pour into mixing bowl and whisk in eggs.  Whisk for ~ 50 strokes
• Whisk in remaining ingredients in order listed and mix well

• Let sit 5-10 minutes to thicken
• Evenly pour or scoop into 24 paper lined or sprayed muffin tins
• Sprinkle with raw cacao nibs or slivered almonds (optional)

• Back at 350 for approximately 20 minutes or until middle is done.  I use multi rack convection bake at 350 degree Fahrenheit.

Nutrition Facts (per muffin):

62 Calories, 1g Fat, 7g Carbs, 6 g Protein (I usually eat 4 at a time)