Vietnamese Coffee Muffins

INSTRUCTIONS

1. The Prep & Grind: Preheat your oven to 400°F (200°C). Spray a muffin tin generously with oil (whey is sticky!).
   First: Put your 1/2 cup oats into a blender and blast them until they look like flour. Dump into a large mixing bowl.
2. The Dry Mix: To the bowl with the oat flour, add the Almond Flour, Vietnamese Coffee Whey Protein, Swerve, Baking Powder, and Salt. Whisk well to break up any clumps.
3. The "Liquid Gold" Blend: Don't mash by hand, you need this smooth. In your blender, combine the Banana, Yogurt, Cottage Cheese, Egg Whites, Oat Milk, and Vanilla. Blend on high until completely liquefied (no cheese curds allowed!).
4. The Hydration (Crucial Step): Pour the wet liquid into the dry bowl. Mix gently with a spatula just until combined. DO NOT overmix.
   The Secret: Let the batter sit in the bowl for 10 minutes before scooping. This allows the oats and almond flour to soak up the liquid, preventing a chalky texture.
   
5. The Fold & Scoop: Gently fold in the White Chocolate Chips. Scoop the batter evenly into the 12 muffin slots.
6. The "Spring" Bake: Pop the tin into the 400°F oven.
   IMMEDIATELY turn the temperature down to 350°F (175°C).
   Bake for 12–15 minutes. (I cooked for 12, checked with toothpick, cooked to 15, checked with toothpick, cooked to 17, checked with toothpick and took them out.)
   Test: Insert a toothpick at 12 minutes. It should come out mostly clean but slightly moist. Do not wait for it to be bone dry, or the protein will turn rubbery.
7. The Cool Down: Let them cool in the pan for at least 15 minutes. They need time to "set" their structure before you try to remove them.