Here are my low carb, high protein muffins. These are not going to be your ‘cupcake-like’ light and fluffy muffins. They’re more dense and are only naturally sweet. These are perfect for meals or snacks on-the-go. You can feel guilt-free enjoying these perfect clean fuel bites.

I created these to have an alternative to using protein powder for quick guilt-free on-the-go snacks. I love my lean protein shakes but I don’t like relying on them for every protein snack. Here I’ve created something that can give you all the benefits of egg whites and low-fat cottage cheese without even knowing they are there.

DAMY Members – these are perfect for meal two or meal four. If you are traveling and have no way of making your oatmeal or protein pancake in the morning you can use three of these for your breakfast. For a snack the serving size is two.

These will become a staple in your daily lean/clean eating. Enjoy!

Lemon Berry Protein Muffin

Makes 12 Muffins

Ingredients:

• 1 Cup Oatmeal Flour (see instructions at bottom)
• 1 Cup Plain Non-Fat Dry Curd Cottage  Cheese
• 1 Cup Egg Whites
• 1 Tbsp Vanilla Extract
• 14 Pitted Dates
• 1/2 Fresh Squeezed Lemon
• 1/2 of a Lemon – Lemon Zest
• 1/4 Cup Ground Flax
• 3/4 Cup Fresh or Frozen Mixed Berries
• 1/2 Tsp Cinnamon

Directions:

1. Preheat oven to 400F.
2. Here you have two choices: You can place all ingredients into your food processor and blend until smooth (like I did) or you can blend all ingredients except for the berries and mix those in by hand after you’ve blended the rest of the ingredients. This is a personal choice depending on if you would like chunks of fruit or just the overall flavour.
3. Spray paper muffin cups with olive oil and place in your muffin tin.
4. Add batter evenly in the 12 cups.
5. Place in the oven and bake for 16 minutes.
6. Remove and let cool on a cooling rack.
7. Enjoy!

Oatmeal Flour:

Using dry old-fashioned oats process in blender or food processor until flour consistency.

*Tip – Make sure to spray your paper muffin cups before adding your batter.

Cocoa Banana Muffins

Makes 12 Muffins

Ingredients:

• 1 Cup Oatmeal Flour (see instructions at bottom)
• 1 Cup Plain Non-Fat Dry Curd Cottage  Cheese
• 1 Cup Egg Whites
• 1 Tbsp Vanilla Extract
• 14 Pitted Dates
• 2 Tbsp Natural Cocoa Powder
• 1/4 Cup Ground Flax
• 1 Banana
• 1/2 Tsp Cinnamon

Directions:

1. Preheat oven to 400F.
2. Place all ingredients into your food processor and blend until smooth.
3. Spray paper muffin cups with olive oil and place in your muffin tin.
4. Add batter evenly in the 12 cups.
5. Place in the oven and bake for 16 minutes.
6. Remove and let cool on a cooling rack.
7. Enjoy!

Oatmeal Flour:

Using dry old-fashioned oats process in blender or food processor until flour consistency.

*Tip – Make sure to spray your paper muffin cups before adding your batter.

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.