These high-protein muffins make a great snack or lunchbox snack. The cottage cheese boosts the protein and calcium and also makes them lovely and light. Switch the nuts for ground seeds (such as a mix of linseeds and pepitas) if you need a nut-free option.
100g ground cashews or almonds (or ground seeds for nut-free)
1 banana, peeled and mashed (approx 90g)
1 x 200g Bulla High-Protein Cottage Cheese, plus extra to serve if liked
80g (1/3 cup) milk
100g olive oil (or melted coconut oil or melted butter)
120g raw sugar or honey (or coconut sugar)
240g (1 ½ cups) spelt flour
1 1/2 tsp baking powder
1 tsp cinnamon
200g fresh berries
Preheat oven to 180C (160C fan). Line a 12-hole muffin tin with paper cases.
Process all ingredients except the berries, in a food processor or high-powered blender such as a Thermomix (or mix well in a bowl by hand) until well combined. Add three quarters of the berries and gently stir through.
Spoon mixture into paper cases. Add remaining berries on top.
Bake in preheated oven for 20-25 minutes or until golden and cooked.
Serve warm or cool with a dollop of extra cottage cheese, if liked.