Introduction
Welcome to a delightful twist on breakfast that packs a punch of protein! These High Protein Pancake Sausage Mini Muffins are perfect for a quick morning bite or an afternoon snack. With their fluffy texture and savory sausage, they are not only delicious but also keep you feeling satisfied. Imagine sinking your teeth into these golden-brown beauties, bursting with flavor and nutrition. Let’s dive into this easy recipe that will surely become a family favorite!
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 3 large eggs
- 1 ripe banana, mashed
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 cup cooked and crumbled sausage (or plant-based sausage for a vegetarian option)
- ¼ cup maple syrup (optional)
- Cooking spray or oil for greasing
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 24 mini muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a mini muffin pan with cooking spray or oil to prevent sticking.
- In a blender, combine the rolled oats, cottage cheese, eggs, mashed banana, baking powder, vanilla extract, and cinnamon. Blend the mixture until it’s smooth and creamy.
- Transfer the blended mixture to a mixing bowl and stir in the cooked sausage, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared mini muffin pan, filling each cup about ¾ full for optimal rising.
- If you’re feeling a bit indulgent, drizzle a small amount of maple syrup on top of each muffin before popping them into the oven.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. You’ll know they’re ready when they have a subtle golden hue.
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve these delightful muffins warm, or store them in an airtight container in the refrigerator for up to a week.
Notes or Tips
Feel free to customize these mini muffins by adding your favorite veggies such as diced bell peppers or spinach for a nutritious boost. You can also switch up the sausage with turkey or chicken sausage for a leaner option.
For an extra touch of sweetness, consider folding in some chocolate chips or dried fruit into the batter before baking.
Cooking Techniques
The secret to perfect mini muffins lies in not overmixing the batter once the sausage is added. Keep it light and fluffy for the best texture. Also, ensure your oven is preheated to guarantee even cooking, which leads to those beautifully rising muffins!
FAQ
Can I freeze these mini muffins?
Absolutely! These muffins freeze well. Just place them in an airtight freezer bag, and they can be stored in the freezer for up to two months. Thaw them overnight in the refrigerator and reheat before serving.
Can I use other types of flour instead of oats?
For those who are not gluten-sensitive, whole wheat or almond flour can be a great alternative. Keep in mind that this might change the texture slightly.
Conclusion
These High Protein Pancake Sausage Mini Muffins are a convenient, wholesome option for busy mornings or a satisfying snack anytime. Each bite is a delightful combination of savory and sweet, delivering both flavor and nourishment. Make a batch today and enjoy the deliciousness that awaits!