- 1 cup oat flour (or blended oats)
- ½ cup vanilla protein powder
- 1 package (37 g / ~1.3 oz) sugar-free vanilla pudding powder
- (or regular if preferred)
- 2 tsp baking powder
- Pinch of salt
- 1 cup low-fat or fat-free quark
- 2 large eggs
- ¼ cup milk (or almond milk)
- 2–3 tbsp honey, maple syrup, or sugar-free sweetener
- 1 tsp vanilla extract
- Preheat oven to 350°F (175°C).
- Line or grease a muffin tin.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients until smooth and creamy.
- Combine wet + dry gently until just mixed.
- Fold in optional add-ins.
- Divide batter evenly into muffin cups (¾ full).
- Bake 18–22 minutes, until set and lightly golden.
- Cool 5 minutes, then transfer to rack.
Note: if you don't have quark, substitute with a very thick cottage cheese; large curd is best
If you want you can make your own quark~
- 2 cups milk
- ½ cup buttermilk
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight.
- Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
- Be sure to let it cool to room temperature before whisking in the buttermilk, or you will end up with a curdled, hot mess!