Cottage Cheese Muffins (High Protein) Recipe
These high-protein Cottage Cheese Muffins combine the freshness of shredded zucchini with the wholesome goodness of einkorn and almond flours. Perfectly moist and cheesy, they make a nutritious breakfast or snack option that supports a balanced diet with added protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 6 oz Zucchini
Dairy & Eggs
- 3/4 cup Cottage cheese (2% fat)
- 2 large Eggs
- 3/4 cup Mexican blend cheese (shredded)
Dry Ingredients
- 1 cup Einkorn flour
- 3/4 cup Wholesome Yum Blanched Almond Flour
- 1 tsp Baking powder
- 1/2 tsp Sea salt
Instructions
- Preheat oven and prepare muffin tin: Preheat the oven to 350°F (176°C) and line 10 muffin cups with parchment paper liners to prevent sticking and ease removal.
- Shred the zucchini: Using a food processor fitted with a grating attachment, shred the zucchini into fine pieces. Transfer the shredded zucchini into a large mixing bowl and set aside. Keep the food processor ready for next steps without cleaning.
- Blend wet ingredients: Switch the food processor to the knife blade (S blade). Add cottage cheese and eggs to the processor bowl, then blend until the mixture is smooth and creamy.
- Add and blend dry ingredients: To the same processed wet mixture, add einkorn flour, almond flour, baking powder, and sea salt. Blend again until the batter is smooth, using a spatula to scrape down the sides as necessary for thorough mixing.
- Combine zucchini and cheese: Transfer the batter from the food processor into the bowl with shredded zucchini. Add the shredded Mexican blend cheese and gently fold everything together until fully combined and uniform.
- Portion batter into muffin cups: Using a large cookie scoop, evenly divide the batter among the prepared muffin cups, filling them nearly to the top for nicely sized muffins.
- Bake the muffins: Place the muffin tin in the oven and bake for 25 to 30 minutes until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool for 5 to 10 minutes in the pan before transferring to a wire rack. Enjoy warm or allow to cool completely to firm up the texture.
Notes
- Use parchment liners to ensure muffins do not stick and keep cleanup easy.
- Blending wet and dry ingredients separately before combining helps achieve a smooth, even batter.
- To test doneness, insert a toothpick into the center of a muffin; it should come out clean or with minimal crumbs.
- Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute cottage and shredded cheese with suitable plant-based alternatives.
Keywords: cottage cheese muffins, high protein muffins, zucchini muffins, healthy breakfast, einkorn flour muffins, almond flour muffins, gluten reduced muffins
