Protein Muffins

Protein muffins are the perfect blend of nutrition and taste, making them an ideal snack or breakfast choice for those on the go. Packed with wholesome ingredients, these muffins not only satisfy your sweet tooth but also help you meet your protein needs. Whether you’re heading to the gym, tackling a busy workday, or simply looking for a healthy treat, these protein muffins will become your new favorite.

Why Cooks Rave About It

Cooks rave about these protein muffins for several reasons. First, they are incredibly versatile, allowing for a variety of flavor combinations. You can easily swap in seasonal fruits or spices to keep things interesting. Second, they are simple to make and require minimal prep time, making them perfect for busy mornings. Finally, the combination of cottage cheese, almond flour, and whey protein ensures that each bite is not only satisfying but also packed with nutrients that fuel your body.

Ingredient Checklist

• 3 large eggs – room temperature
• 1 cup cottage cheese (160g)
• 1/2 cup butter – melted and cooled (80g)
• 1 tablespoon lemon juice (12g)
• 1 teaspoon vanilla extract
• 1.25 cups almond flour (125g, I used ground almonds)
• 1/2 cup whey protein powder (50g)
• 1/4 cup granulated sweetener (60g)
• 1 tablespoon baking powder
• Lemon zest – grated from 1 lemon (2 tsp)
• 1/2 cup fresh blueberries (70g)

Hardware & Gadgets

• Mixing bowls – for blending ingredients.
• Muffin tin – to shape and bake the muffins.
• Whisk – for combining wet ingredients smoothly.
• Spatula – to fold in the blueberries gently.
• Measuring cups and spoons – for precise ingredient measurements.

Cook Protein Muffins Like This

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your protein muffins will rise perfectly.

Step 2: Prepare Your Muffin Tin

Grease a muffin tin or line it with muffin liners to prevent sticking. This step is crucial for easy removal after baking.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the 3 large eggs, 1 cup cottage cheese, 1/2 cup melted butter, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the 1.25 cups almond flour, 1/2 cup whey protein powder, 1/4 cup granulated sweetener, 1 tablespoon baking powder, and 2 teaspoons lemon zest. This ensures even distribution of the dry ingredients.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 6: Fold in Blueberries

Gently fold in the 1/2 cup fresh blueberries to the batter. This adds a burst of flavor and sweetness in every bite.

Step 7: Fill Muffin Tin

Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.

Step 9: Cool and Enjoy

Once baked, remove the protein muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or store them for later!

Variations by Season

• Spring: Add fresh strawberries or raspberries for a refreshing twist.
• Summer: Incorporate diced peaches or mango for a tropical flair.
• Fall: Mix in pumpkin puree and spices for a seasonal favorite.
• Winter: Use cranberries and orange zest for a festive flavor.

Things That Go Wrong

Even the best bakers encounter issues from time to time. Here are some common mistakes and how to avoid them:

• Dense muffins: Overmixing the batter can lead to dense texture. Mix just until combined.
• Overbaking: Keep an eye on your muffins as they approach the end of baking time to avoid dryness.
• Sticking to the pan: Ensure your muffin tin is well-greased or lined to prevent sticking.
• Flavorless muffins: Adjust the sweetener or add spices to enhance flavor if needed.

Make Ahead Like a Pro

These protein muffins are perfect for meal prep. Here are some tips to make ahead:

• Prepare the batter and store it in the refrigerator for up to 24 hours before baking.
• Bake a batch and store them in an airtight container in the fridge for up to a week.
• Freeze individual muffins for up to three months. Thaw overnight in the fridge or at room temperature for a quick snack.
• Warm up in the microwave for a few seconds before serving to enjoy a fresh-out-of-the-oven taste.

Ask & Learn

Can I use a different type of flour?

Yes! You can substitute almond flour with oat flour or all-purpose flour, but the texture and flavor may vary slightly.

Are these muffins gluten-free?

Yes, if you use almond flour, these protein muffins are gluten-free. Just ensure that all other ingredients are also gluten-free.

How can I make these muffins vegan?

To make these muffins vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter alternative.

What can I use instead of cottage cheese?

You can substitute cottage cheese with Greek yogurt or silken tofu for a similar texture and protein content.

Serve with These

• Pumpkin Chocolate Chip Cookies – a sweet treat to pair with your muffins.
• Chocolate Overnight Oats – a perfect breakfast combo.
• Strawberry Oatmeal Breakfast Bars – for those who love fruit flavors.

In Closing

Protein muffins are not just a delicious snack or breakfast alternative; they are a flexible, nutritious option that can be tailored to your taste preferences. With a simple mix of wholesome ingredients, you can enjoy a delightful treat that supports your active lifestyle. So, gather your ingredients, preheat your oven, and indulge in these tasty protein muffins that are sure to please everyone in your family!