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Protein Muffins

These Protein Muffins are a deliciously nutritious snack! Packed with protein and perfect for any time of day.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 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
  • 2 teaspoons lemon zest grated from 1 lemon
  • 1/2 cup fresh blueberries (70g)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your protein muffins will rise perfectly.
  • Grease a muffin tin or line it with muffin liners to prevent sticking. This step is crucial for easy removal after baking.
  • 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.
  • 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.
  • 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.
  • Gently fold in the 1/2 cup fresh blueberries to the batter. This adds a burst of flavor and sweetness in every bite.
  • 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.
  • 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.
  • 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!

Equipment

  • Mixing bowls
  • Muffin Tin
  • Whisk
  • Spatula
  • Measuring cups and spoons

Notes

  • Store muffins in an airtight container to maintain freshness.
  • Feel free to experiment with different fruits or spices for variety.
  • These muffins freeze well for up to three months; thaw overnight before enjoying.