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Mini Protein Muffins with Blackberry Glaze

Updated: Apr 11

Indulge in a guilt-free treat with our Mini Protein Muffins, a delightful treat that combines wholesome ingredients with a burst of blackberry goodness. Packed with protein and low in calories, these muffins are the perfect snack or post-workout refuel.

These moist and flavorful mini muffins are topped with a luscious blackberry glaze. While this recipe is a bit more flexible with carbs, it is high in fiber and protein, gluten-free, and great for anyone!


  • 3/4 cup oat flour

  • 2 eggs

  • 3/4 cup cottage cheese (2%)

  • 1 tsp. vanilla extract

  • 2 tbsp powdered Stevia/Monkfruit

  • 1/2 tsp. cinnamon (optional)

  • 1/2 tsp. baking soda

  • blackberries (one per mini muffin)


1. Preheat your oven to 400°F and prepare a mini muffin tin with liners.

2. In a large bowl, combine the oat flour, eggs, cottage cheese, vanilla extract, powdered Stevia/Monkfruit, cinnamon (optional), and baking soda. Mix well until a smooth batter forms.

3. Gently fold the blackberries into the batter, ensuring even distribution.

Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.

4. Bake in the preheated oven for 6-9 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the mini protein muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Blackberry Glaze Ingredients

  • fresh blackberries (for the glaze)

  • 1 tbsp powdered Stevia/Monkfruit 

  • 2-3 tbsp milk

  • ½ tsp almond extract (optional)

  • 1-2 tbsp nonfat Greek yogurt (for thickness)


1. In a blender or food processor (or just muddle in a bowl with a bit of water), puree a handful of fresh blackberries until smooth.

Optional: Strain the blackberry puree through a fine mesh sieve to remove seeds, collecting the smooth blackberry juice in a bowl. 

2. Add powdered Stevia/Monkfruit to the blackberry juice for added sweetness, if desired. Stir until well combined. Add just a bit of milk and 1-2 tbsp of nonfat Greek yogurt to make the glaze thicker.

3. Drizzle the blackberry glaze over the cooled mini muffins, allowing it to drip down the sides for a visually appealing and delicious finish.

Our recipe makes about 12 mini muffins. You can also use the batter to make a cake/loaf, regular-sized muffins, etc.

Nutritional Information (per approx. 6 mini muffins)

  • Calories: 340 kcal

  • Protein: 22 g

These mini protein muffins with a blackberry glaze offer the perfect balance of protein, flavor, and sweetness without compromising nutrition. Ideal for a quick breakfast, a satisfying snack, or a guilt-free dessert, these muffins are sure to become a favorite in your healthy eating repertoire. Want more DietMD recipes? Subscribe to our blog! 

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