Gluten Free Blueberry Cottage Cheese Protein Muffins
Packed with easy to digest protein, these fluffy gluten free blueberry cottage cheese protein muffins are going to be your new favorite meal prep staple. They are gentle on your stomach and perfectly sweet, making them a fantastic grab and go option for busy mornings. You will love how energized you feel after enjoying one with your coffee!
Equipment
- 1 Muffin Tin
- 12 muffin liners
- 1 Food Processor
- Mixing Bowls
- 1 Zester
- Measuring Cups + Spoons
- 1 Whisk
- 1 Rubber or Silicone Spatula
Ingredients
- ½ cup cottage cheese , whipped
- 2 large eggs
- 1 tablespoon vanilla
- ½ cup coconut sugar
- ⅓ cup avocado oil or melted ghee or butter
- 2 cups almond flour
- ½ cup cassava flour
- 1 scoop vanilla protein powder or wild blueberry protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 lemon zested or 1 teaspoon lemon extract
- 1 cup blueberries
Instructions
- Preheat and prep muffin tin. Preheat oven to 350℉. Line a 12 cup muffin tin with parchment paper muffin liners and set aside.
- Blend the cottage cheese. Put the cottage cheese in the food processor and blend it until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.
- Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, vanilla, cottage cheese, and coconut sugar until all incorporated. Whisk in avocado oil and lemon extract if using into the wet ingredients until that is also mixed in.
- Mix the dry ingredients. Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt, and cinnamon to a separate medium mixing bowl. Whisk gently to combine.
- Combine wet and dry. Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder.
- Fold in the mix ins. Next, fold in the blueberries and lemon zest using the silicone spatula into the muffin batter until all incorporated.
- Pour/Scoop Batter. Scoop the batter into the prepared parchment-lined muffin tin. I like to use a ¼ cup measuring cup or a 4 tbsp. cookie scoop to make sure muffins are uniform.
- Bake. Bake for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf.
Notes
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
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