cottage cheese muffins

Savory Cottage Cheese Muffins are one of my favourites for an afternoon snack or breakfast. Made with chickpea flour, ground almonds, cheese, and broccoli, these gluten-free muffins are sure to keep you satisfied. Freezer-friendly and perfect for meal prep.

Savory Cottage Cheese Muffins

cottage cheese (preferably full fat)

eggs

chickpea flour

almond flour

tsp baking powder

milk

cheddar cheese (divided)

broccoli

Heat your oven to 200°C / 400°F.

Line 9 muffin tins with parchment muffin liners, or squares of parchment paper.

If you don&#x27;t already have steamed broccoli on hand, start by lightly steaming some broccoli florets and stems. Rinse in cold water, squeeze out the moisture with a clean kitchen towel, and finely chop the broccoli. You should have 1 cup of chopped broccoli for this recipe.

In a large bowl, whisk together 1 cup cottage cheese, 4 eggs, and 1/4 cup milk.

Add 1/4 cup chickpea flour, 1 1/2 cups almond meal, and 1 tsp baking power and mix well.

Now add 1/2 cup of grated cheddar cheese, and 1 cup finely chopped steamed broccoli florets.

Spoon into 9 prepared muffin cups. Sprinkle the tops the muffins with remaining 1/4 cup of  cheese.

Set in the oven and bake for 25 - 30 minutes, until the tops are golden and puffy. Remove from the oven and cool on a wire rack.

Cottage Cheese Muffins are moist, fluffy, made in one bowl and deliver 7 grams of protein. This healthy muffin recipe adds more protein to your breakfasts!

Cottage Cheese Muffins

cottage cheese

maple syrup

any milk (I used almond milk)

vanilla extract

baking powder

baking soda

all-purpose flour

mini chocolate chips

Cooking spray (I use Misto)

Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.

In a large mixing bowl, add an egg, cottage cheese, maple syrup, oil, milk, vanilla extract, baking powder and baking soda. Whisk well until no white lumps are visible.

Add flour and gently mix just until combined. Add chocolate chips and give a few stirs to incorporate.

Divide batter evenly between 12 openings of previously prepared muffin tin. Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean.

Remove from the oven, let cool for 30 minutes and enjoy!

Cottage cheese muffins are a protein-packed, naturally sweetened breakfast or snack that doesn’t compromise on flavor. Bursting with juicy blueberries, they’re delicious fresh or perfect for making ahead—you won’t regret it!

Cottage cheese muffins with blueberries

cottage cheese (225 grams)

rolled oats (25 grams)

4-5 dates, soaked

all purpose flour (120 grams)

cinnamon

salt

blueberries (tossed with flour)

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners or grease a nonstick muffin tin. I do not recommend paper liners as the muffins will stick.

Blend the wet ingredients: In a blender, add the cottage cheese, oats, milk, eggs, and dates in that order. Blend until smooth and creamy.

Stir in the dry ingredients: Add the flour, baking powder, cinnamon, and salt and fold in gently, using a spoon or spatula, until just combined. Do not overmix!

Fold in blueberries: Gently fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake: Place the muffins in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

I made these for the first time today.   They are GREAT!  They are fluffy, delicious, and filling.  I love using cottage cheese in things lately to bump up our protein intake, so these are perfect!

These Zucchini Chocolate Cottage Cheese Muffins kinda have no business being so good. With 2 cups of grated zucchini (!) blended into the batter and a cup of cottage cheese for staying power, these muffins are both feel-good *and* decadent. They’ve got soft, chocolatey, cake vibes that still totally work for breakfast—thanks to whole wheat flour, flax, and just the right amount of chocolate chips. Hearty, wholesome, and ready in under 30 minutes.

Blended Zucchini + Chocolate Cottage Cheese Muffins

zucchini

avocado oil

cottage cheese (either low fat

light brown sugar (or coconut sugar)

vanilla

flax

whole wheat flour

cocoa powder

chocolate chips

 Heat the oven to 375℉. Line 12 compartments of a standard muffin tin with paper liners or grease with oil spray.

Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.

Add the grated zucchini, eggs, cottage cheese, oil, brown sugar, and vanilla to a blender. Blend until all the ingredients are combined and very smooth. Zucchini should be completely pureed.

 Pour the contents of the blender into a medium mixing bowl. Add the baking powder, baking soda, and cinnamon to the bowl and whisk into the zucchini mixture.

Add the ground flax, whole wheat flour, cocoa powder and chocolate chips to the bowl.  Stir until the dry ingredients are just incorporated into the batter. Careful not to overmix!

Use a 1/4 cup measuring cup or scoop to divide the batter into the 12 prepared muffin cups and top each one with a few more chocolate chips, if you’d like.

Bake at 375℉ for 20-23 minutes, or until toothpick inserted into middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren&#39;t over baked, which can result in a dry muffin.

 Allow muffins to cool completely then enjoy or store in an airtight container at room temperature for a day then refrigerate for 4 to 5 days. Muffins can be individually wrapped then frozen for up to 2 months.

I’ve been excited for this recipe and it lived up to my excitement! So, so good. Picky toddler eating one now as well!

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