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–+ servings
recipe image of cottage cheese eggs almond flour baking powder vanilla extract honey blueberries walnuts protein powder yogurt butter salt cinnamon chocolate chips applesauce arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Healthy High Protein Cottage Cheese Muffins

These tender, moist muffins are packed with protein from cottage cheese and eggs, making them a perfect high-protein breakfast or snack. They're quick to make, naturally low in carbs, and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese full-fat or low-fat
  • 2 large eggs room temperature
  • 1/4 cup honey or maple syrup or your preferred sweetener
  • 1 teaspoon vanilla extract pure vanilla, not imitation
Dry Ingredients
  • 1/2 cup oat flour or all-purpose, almond, or gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Optional Add-Ins
  • 1/2 cup blueberries or chocolate chips, chopped walnuts, or cinnamon
  • 1 tablespoon cinnamon optional

Equipment

  • Muffin tin
  • Paper Liners or Butter
  • blender or food processor,
  • Mixing bowl
  • - Measuring cups and spoons

Method
 

Preparation
  1. Blend the wet ingredients: cottage cheese, eggs, honey/maple syrup, and vanilla extract in a blender or food processor until smooth.
  2. In a separate bowl, combine the dry ingredients: oat flour, baking powder, baking soda, and salt.
  3. While the blender is on low, slowly add the dry ingredients to the wet mixture. Blend just until combined. Do not overmix.
  4. Fold in any optional add-ins like blueberries or cinnamon by hand.
  5. Fill each muffin cup about 3/4 full with the batter using a 1/4-cup scoop for consistency.
  6. Bake for 18 to 22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 8gFat: 6g

Notes

For gluten-free or keto adaptions, substitute oat flour and use almond flour plus coconut flour. To make dairy-free, use a dairy-free cottage cheese alternative and flax eggs. These muffins freeze beautifully for up to 3 months.
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